Market to Farm to Table Cooking Class in saigon

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From $64.62

2 reviews   (5.00)

Price varies by group size

Lowest Price Guarantee

Pricing Info: Per Person

Duration: 8 hours

Departs: vietnam, vietnam

Ticket Type: Mobile or paper ticket accepted

Free cancellation

Up to 24 hours in advance.

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"Market to farm to table cooking class"  is the best way to discover the natural products from growing, harvesting, selling, cooking finally eating the cooked dishes and enjoyed great atmosphere environment escape from Hustle and bustle of Saigon

What's Included

4-course lunch

All activities

Bottled water

Coffee and/or Tea

Fuel surcharge

Hotel pickup and drop-off

Landing and facility fees

Local guide


Professional guide


What's Not Included


Traveler Information

  • CHILD: Age: 5 - 11
  • ADULT: Age: 12 - 85

Additional Info

  • Specialized infant seats are available
  • Wheelchair accessible
  • Please advise any specific dietary requirements at time of booking
  • Vegetarian option is available, please advise at time of booking if required

Cancellation Policy

For a full refund, cancel at least 24 hours before the scheduled departure time.

  • For a full refund, you must cancel at least 24 hours before the experience’s start time.
  • If you cancel less than 24 hours before the experience’s start time, the amount you paid will not be refunded.


Vegan and meat cooking class in one - recommend!
kaliecmiller, 21-09-2022
I did the vegan course and my boyfriend did the meat course, very similar and we had our own private cooking class even though he added meat, so it was perfect! Very informative about the vegetables and herbs we used and how they are used at home for remedies. The course itself was perfect and the food was delicious! I loved that the food was easy to cook and not too complicated so that we can easily cook them for our family and friends back home. Would definitely recommend!
Wonderful hands on cooking and cultural experience
U1238JOtimothyd, 09-06-2022
This was a wonderful experience from start to finish. Transportation was provided to a wet market where Chef Daisy gave us a tour and described the different items and ingredients used in Vietnamese cuisine. From there, we were taken to the farm where we got to learn about the vegetables and herbs and pick some for the dishes we would prepare. The dishes were delicious and used simple, fresh ingredients we had just picked. Chef Daisy made us feel confident that we could make the dishes when we returned home.

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