Bake the Banh Mi Baguette Yourself, in Tay Ho

Every other class in Hanoi teaches you dishes. This one teaches you bread.

Banh mi is the sandwich, but the sandwich is the baguette, a Vietnamese one, lighter and airier than the French original, and four hours is enough to knead the dough yourself and bake it. Then the pickled vegetables, made rather than bought, and the fillings assembled around them.

The coffee is the other half. Egg, coconut or salt, brewed by the traditional method, which for egg coffee means whisking yolk and condensed milk into a foam and floating it on top rather than stirring it in.

The kitchen is a home kitchen, the group is small, and the host talks about where these things came from while you work. Banh mi is a colonial baguette that Vietnam took apart and rebuilt, and the story is worth having.

Up to fifteen people, in English. All the ingredients and equipment, a homemade wine tasting, a digital recipe booklet, a certificate on request, and luggage storage for two days. Drinks beyond the tasting are not included.