One of the most unexpected things I loved doing in Hoi An, Vietnam was taking a cooking class at Vy’s Market. I had heard about Vy’s through its sister restaurant Morning Glory.

I signed up at Morning Glory with two friends the day before and there were five us in our class total. The classes are held at Vy’s Market across the river. It was about $25 USD and two hours long. Make sure you come with an empty stomach! If you’re not taking a class you can also come eat at Vy’s Market for a casual cafeteria style meal.

SEE ALSO: Hoi An, Vietnam City Guide

Even if you’re not into cooking I would still recommend taking a class. We learned so much about the cuisine of Vietnam that we would have never known about. The best part? They sent us home with the recipes so we can try making everything ourselves!

Vegetables + Bánh Mì

We started the day learning about some of the local vegetables. The most famous being the restaurants namesake Morning Glory. We then got to try Bánh Mì, a local sandwich that is a mix of French and Vietnamese ingredients that you’ll see sold at street carts throughout the country. Afterward, we tried rolling our own Bánh Mì dough.

Best Banh Mi of #Vietnam just in #hoian . #banhmi #Vietnamfood #Streetfood #StreetfoodVietnam #travel #foodtravel.

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I loved and hated the next thing. Trying some of the more exotic local delicacies. Silkworm salad, snails, frog, braised offal and even some pig’s brain! My favorite? The silkworm salad.

The Perfect Fold

After stopping by to see how some other locals items like the rice crackers and nuts are made, we prepared our first item of the day. A common breakfast for the locals, Bánh Nậm is a rice porridge-like mixture with pork and shrimp steamed in a perfectly folded banana leaf.

Cao Lầu

Next was my favorite dish in all of Vietnam. It’s a local specialty specific to Hoi An. So make sure you indulge before you leae. You won’t find it other places. Pork loin, noodles, greens, bean sprouts and a little crunch.

Adventures in Cooking, Hoi An, Vietnam


The most difficult thing we did all day? Chop the noodles for Cao Lầu. The professionals did it rapid fire with every noodle being the perfect width. Ours? Not cut so even or as fast.

Bánh Xèo

We made our own shrimp and pork egg pancake drenched with plenty of oil on a hot skillet. Wrapped with vegetables in rice paper it made a delicious roll dipped in fish sauce.

Rice Paper Rolls

And last but not least we ended the day with the classic rice paper roll. After learning how the vermicelli noodles are created we rolled our own garnished with garlic chives.

SEE ALL: Vietnam Archives