Fresh rolls, phở and a taste of Vietnam

Vietnamese cuisine is built on contrast: hot and cool, soft and crisp, bold broth and bright herbs. It is one of the world’s most naturally plant-forward traditions, a cuisine where freshness is not a garnish, but the very heart of its philosophy.

This workshop explores the foundations of Vietnamese cooking: how to build a fragrant, aromatic broth; how to work with rice paper; how to balance lime, chilli, sweetness, and umami in the dipping sauces that bring a Vietnamese meal together. The techniques are precise but entirely approachable, and every skill transfers directly to your home kitchen, because Vietnamese cooking rewards understanding more than simply following a recipe.

Vietnamese food is rarely eaten quietly or alone. Dishes are designed to be assembled at the table, shared, and adjusted, with fresh herbs, lime, and chilli always within reach, because the final seasoning belongs to whoever is eating. That spirit of communal generosity runs through every session.

Example menu

• Starter: Fresh spring rolls with herbs, tofu & vermicelli
  
• Main: Fragrant Phở with rice noodles | Refreshing Bún bowl with cold vermicelli bowl with pickled vegetables & lemongrass tofu
  
• Dessert: Warm coconut & banana tapioca
  

What is provided:

• Apron for the workshop
• All the kitchen equipment
• All the ingredients
• Recipes in printed and digital versions

What to bring:

• Comfortable clothes and shoes
• Leak-proof containers (at least three 1L containers) to take your culinary creations home

Useful info:

• Address: 8 rue Charles Brunellière, 44100 Nantes
• How to get here:
  • Access by tram: stop Chantier Naval
  • Access by road: Directions Google Maps