A Taste of Ben Tre, Made by Your Own Hands

Ben Tre is known as the land of coconuts, waterways and warm local hosts. But for many Travelers, the most memorable part of their journey is not the river or the countryside scenery. It is the moment they gather around a wooden table, roll up their sleeves and step into a small, local cooking class.

Here, in a peaceful village kitchen surrounded by coconut trees, two of the Mekong's most beloved dishes come to life: banh khot and cha gio.

Learning From the Local Hosts

Your cooking class begins with the friendly laughter of the hosts, who welcome you the way they would greet family. Everything is prepared in a simple, down-to-earth style. Fresh herbs from the garden, coconut milk squeezed that very morning and vegetables washed in the backyard.

As you chop, stir and fold, you learn not only how these dishes are made but also the stories behind them. Ben Tre cuisine is shaped by rivers, coconut farms and the daily life of the people, and these dishes reflect that rhythm.



Banh Khot: Crispy, Coconut Fragrance in Every Bite

Banh khot is a small crispy pancake that carries the soul of Southern Vietnam. The batter is made from rice flour and coconut milk, giving it a soft fragrance unique to this region. The host shows you how to heat the iron pan until it smokes lightly, then pour the batter in quick circles so each pancake comes out thin, crunchy and golden.

A spoon of shrimp or mung bean goes in the center. The edges sizzle. The aroma rises. Suddenly, your simple cooking session turns into a moment of joy.

Once ready, banh khot is topped with herbs and eaten with fresh lettuce and sweet fish sauce. It's light, crispy and full of the Mekong's local taste.





Cha Gio: The Classic Vietnamese Roll

Cha gio, known to many as Vietnamese fried spring rolls, is another highlight of the class. In Ben Tre, the filling often uses local vegetables, minced pork, mushrooms and sometimes taro for extra texture. Everything is mixed gently so the flavors stay balanced.

Rolling the cha gio is where everyone has fun. Some rolls come out perfect. Some look funny. The host laughs kindly and teaches you the trick: keep it tight, but not too tight, and seal the edge with a touch of water.

Once fried to a golden crisp, the cha gio is dipped in fish sauce mixed with lime, garlic and chili. It is simple, but deeply satisfying.





More Than a Class - A Cultural Connection

What makes this cooking class special is not just the food. It is the feeling of sitting in a local home, learning from skilled hands that have prepared these dishes for decades. You get a sense of connection, a bridge between Travelers and the daily life of the Mekong Delta.

By the time you finish eating what you cooked, you understand the region a little more. Not through sightseeing alone, but through taste, stories and shared moments.

Ben Tre's rivers and coconut gardens are beautiful. But it is the warmth of the people and their kitchen traditions that stay with you long after you leave.