11am-1.30pm

There is much more to the Vietnamese spring roll than the ubiquitous pork and prawn. In fact every region produces its own delicious and distinct version of a it. In this class Chef Tracey draws from her many years of living and working in Vietnam to take you through some regional specialties: Tofu and turmeric in betel leaf, Hanoi fried pork and crab spring roll, Hoi An Mackerel and pickled vegetable spring roll, Nha Trang style pork skewers in rice paper and green papaya salad spring roll.