The model of cooking classes hosted by locals is attracting a growing number of international tourists visiting Hanoi. This experience not only allows them to enjoy authentic Vietnamese cuisine but also offers a meaningful way to learn about the country’s culture and traditions.

Vietnamese cuisine is more than the art of cooking – it is a cultural legacy. Delicious and inviting dishes naturally appeal to visitors’ senses, bridging cultural gaps with ease.

Motivated by a deep pride in Vietnamese food, Hanoi native Ngo Van Tai launched the “Dine With Locals” initiative. Here, international guests can explore traditional markets, select fresh ingredients alongside locals, join them in the kitchen, prepare dishes, and enjoy meals together as a family.

In the cozy kitchen, chef Vu Phuong Thao, who has many years of experience teaching foreigners how to cook, carefully guides guests through making spring rolls and banana blossom salad.

"Visitors are often surprised by how many ingredients go into Vietnamese spring rolls. In their countries, spring rolls typically contain only meat and perhaps some onion. But here, we combine meat, glass noodles, wood ear mushrooms, scallions, carrots, shiitake mushrooms, and a variety of spices,” Thao shared.

While making spring rolls and banana blossom salad with the Vietnamese chef, Felix, a tourist from France, praised the meticulousness of Vietnamese cooking. “Banana blossom must be sliced very thinly and soaked in salt water to prevent discoloration. It’s time-consuming, but the result is incredibly flavorful,” he said.

He was also impressed by fish sauce – Vietnam’s signature dipping sauce. “It’s truly delicious, with a perfect balance of sweetness, sourness, and saltiness. I think fish sauce is the soul of Vietnamese cuisine.”

As guests cook, Thao shares the stories behind each dish.

“For example, when they roll spring rolls, I tell them how, in the past, this dish was seen as a test for newlywed brides. Rolling spring rolls beautifully and frying them evenly symbolizes how a woman keeps the family’s warmth and harmony,” Thao smiled.

Beyond culinary knowledge, visitors leave with lasting memories of laughter, close connections, and the pride of creating their own Vietnamese dish. What makes the experience most special is the opportunity to share a warm meal with locals and feel the deep familial bonds of Vietnamese culture.

In today’s globalized world, where cultural exchange is ever more dynamic, programs like Dine With Locals have become effective tools of people-to-people diplomacy – an engaging and nuanced way to promote Vietnamese culture internationally.

According to Ngo Van Tai, these intimate experiences are the most effective way for foreign guests to understand and fall in love with Vietnamese culture. He shared: “After years of personally hosting and teaching tourists to cook, I’ve realized that Vietnamese cuisine is not only diverse and rich but also suits many international palates. They often say the dishes are tasty and well-seasoned, the preparation is intriguing, and the stories behind them are profound and delightful.”

Tai is now expanding the program to include more cultural experiences, such as visits to ethnic markets in mountainous regions and rural village markets in Thach That, the former Ha Tay province.

Phuong Anh - My Hanh - Khanh Linh