Gluten-free cooking class in Hanoi: hands-on from market to table

Cáo Experiences offers small-group and private Vietnamese cooking classes in Hanoi that fully accommodate gluten-free diets from start to finish. A typical session runs 3–4 hours: we begin at a bustling neighbourhood market (not the tourist zones) where you learn to read labels and spot hidden glutens in fish sauce, soy products and pastes, then move to a family kitchen in a quiet lane where you cook 2–3 dishes — typically a stir-fry, soup and fresh spring rolls — using tamari or coconut aminos instead of regular soy sauce. Our hosts speak English and cook alongside you, adapting recipes in real time. We provide all ingredients pre-screened for gluten; you bring no equipment. Ask us for dates and a quote on WhatsApp to confirm the menu matches your needs. Ask about dates on WhatsApp

Why gluten-free diets need a real cooking class, not a generic one

A recipe book or online video can't show you how Vietnamese cooks navigate fish sauce (often hidden gluten), the difference between tamari and soy sauce at the market, or how to ask a street vendor in a way that actually gets you a safe answer. We've watched guests arrive convinced they can't eat anything Vietnamese — then realise that pho broth is naturally gluten-free, that fresh herbs and grilled meat are the backbone of most meals, and that with one swap (coconut aminos for soy) they unlock an entire cuisine. The real learning happens when you stand in a market stall and a host points out which bottles are safe and which aren't, then you cook it yourself and taste what proper technique tastes like.

See how a session runs

What actually happens: market, kitchen, plate

We start at a neighbourhood produce and spice market — not Quang Ba flower market or Ben Thanh market, but a working local spot where real families shop daily. You walk the stalls with a host, learning which dried goods, pastes and sauces are gluten-free (or how to check). Most Vietnamese dried seafood, shrimp paste and chilli are safe; the trap is fish sauce and pre-made spice mixes, which sometimes carry hidden gluten fillers. We buy together for your meal.

Back in the kitchen — a real home kitchen, not a restaurant — you start with fundamentals: how to cut vegetables for even cooking, how to build a stir-fry so nothing goes soggy, how aromatics work. You'll typically cook three dishes: perhaps a garlic-ginger chicken with greens, a clear broth with fresh herbs, and fresh spring rolls (rice paper, not wheat). Every step uses tamari or a gluten-free alternative we've pre-checked. At the end, you sit and eat what you made, with tea or Vietnamese coffee. Hosts eat with you — not hovering, just present.

Who this suits and who should check first

Single travellers, couples and groups of 3–6 all show up. We've hosted ages 8 to 78. Kids as young as 8 can help with rolling, stirring and tasting (we adapt the knife work and heat exposure). Seniors manage the pace fine — we sit for prep, stand only as long as you like. Pregnant guests, guests with multiple allergies, and those new to cooking all run the same class; we just adapt quietly. If your gluten-free needs are part of celiac disease, autoimmune condition or severe sensitivity, tell us upfront on WhatsApp so we can walk through ingredient sourcing and cross-contamination steps. We've never had a guest report a reaction — not because we're perfect, but because we ask hard questions and triple-check.

Rain doesn't cancel us (it's Hanoi); we just cook indoors. Cold weather makes the kitchen warmer. Humidity never stops anyone.

Comparison: what's different about learning gluten-free in Vietnam

Angle	Tourist cooking class	Cáo gluten-free session
Market visit	Chain shop or demo stall	Real neighbourhood market; learn label-reading
Ingredient safety	Host assumes knowledge	We screen every jar, ask vendors, show you how to ask
Substitutes	Standard soy sauce (gluten)	Tamari, coconut aminos; you learn the swap
Who cooks	You follow steps	You lead; host advises in English
Eat together	Plated and served	You sit at the table with the host
Follow-up	End of class	We WhatsApp a shopping list for home cooking

The key difference: we're not teaching you to cook Vietnamese food despite gluten-free; we're showing you that gluten-free Vietnamese cooking is normal and delicious.

Hidden gluten in Vietnamese cooking and how we avoid it

Fish sauce (nước mắm) sometimes carries gluten — cheap brands add fillers. Soy sauce always has gluten (wheat is the second ingredient); we swap it out. Store-bought chilli pastes and spice mixes can hide gluten stabilisers. Broth and stock: we use homemade or confirm the source. Tamari tastes almost identical to soy sauce; coconut aminos are lighter and work better in lighter dishes. Once you've cooked with the right substitute once, you remember it for home.

We also walk through cross-contamination: if you're extremely sensitive, tell us. We'll use separate cutting boards, utensils and prep spaces if needed. Most of our guests aren't that strict, but we default to yes.

How to prepare and what to bring

Wear clothes you don't mind getting wet or stained — an apron is provided, but splashes happen. Closed-toed shoes (kitchen safety). If you have a severe allergy or medical diet (beyond gluten-free), send a WhatsApp message with details at least 48 hours before — not because we'll say no, but because we might source a special ingredient or adjust the menu.

Bring nothing except yourself, a phone (to take photos of the market and your finished plate) and an open mind. We provide knives, cutting boards, pans, ingredients, tea and a takeaway container if you want to bring home leftovers. Some guests ask if they can bring a friend who's not attending — usually not, for insurance and space, but ask.

Ask about dates on WhatsApp

What to check before you book

Confirm your diet level. Tell us: Are you celiac (strict cross-contamination protocol)? Sensitive (careful but not sterile)? Or preference-based (no gluten, but trace amounts don't cause a reaction)? We adapt accordingly.

Check the date window. Classes run year-round, but availability clusters around weekends and public holidays. We're usually booked 2–3 weeks ahead.

Tell us about other allergies or restrictions. Shellfish, tree nuts, soy, dairy, nightshades — gluten-free is just the start. We cook around almost anything; just be clear upfront.

Ask if the menu fits your cooking goal. Want to learn soup? Stir-fry? Fresh rolls? We offer flexibility. If you have a specific dish you want to cook, mention it.

Confirm language. All our Hanoi hosts speak fluent English. No translation needed.

Beyond cooking: related experiences in Hanoi

If you love this class, you might also enjoy a street food and market tour where you taste (and learn the gluten-free landscape of) street food without cooking. Or explore Vietnamese coffee — which is naturally gluten-free and pairs beautifully with the food you've just cooked. For a slower pace, a tea experience in a family home teaches you about Vietnamese tea culture and pairs perfectly with the dishes you've learned.

See how a session runs

Real concerns guests raise (and honest answers)

"I've never cooked before — will I be lost?" No. We've taught absolute beginners. You'll start with knife skills and simple techniques. Cooking isn't rocket science; it's just repetition and feel. By the end of the first hour, you'll feel normal.

"What if I get sick?" We've never had a guest report a reaction. We ask detailed questions, source carefully and avoid cross-contamination. But if something goes wrong after you leave, tell us on WhatsApp — we want to know and we'll help.

"How big are the groups?" Small groups are 3–6 people maximum. Private classes are you and your group alone. Small groups are cheaper; private classes are quieter and let you set the pace.

"Can kids do this?" Yes. Kids as young as 8 can join and help. We adjust the knife work and heat exposure so they're safe and learning. Younger siblings (5–7) can come but won't cook the whole time.

"What if I don't like spice?" We build heat gradually. You control how much chilli goes into your dish. Most guests end up using more spice than they expected, but you're in charge.

"Can I get a recipe to take home?" Yes. We give you a written recipe (in English) and a WhatsApp follow-up list of ingredients you can buy at home, with brand names and where to find them if you're in Hanoi.

What to do next

Ask us for available dates and a quote on WhatsApp — we'll confirm the menu, check any allergies or special requests, and send you a date list. Once you've booked, you'll get a location pin and a reminder 48 hours before. If rain is forecast, we'll confirm the indoor kitchen setup.

Ask about dates on WhatsApp

If you want to explore more of our hands-on experiences in Hanoi, we also run horse riding in the nearby countryside, craft workshops and family experiences — all adapted for dietary needs and skill levels. Visit our contact page to see the full range or WhatsApp us directly.

FAQ

Is tamari really the same as regular soy sauce?

Tamari is gluten-free soy sauce made from soybeans without wheat. It tastes 95% the same — slightly richer, slightly less salty. Once you cook with it, you won't notice the difference. We use it in every savoury dish.

Can I request a specific Vietnamese dish to cook?

Yes. If you want to cook pho, bánh mì filling (using gluten-free bread at home), or a specific stir-fry, tell us on WhatsApp when you book. We'll adjust the menu. Some dishes work better than others — we'll advise.

What if I have multiple allergies — gluten, soy and shellfish?

We cook around all three. Soy is easy (tamari swap or coconut aminos). Shellfish means no shrimp paste or anchovy; we'll use other aromatics. Tell us all allergies upfront so we source the right ingredients.

Do I need to be vegetarian or vegan for this class?

No. Our default menu includes chicken, pork or seafood. If you want vegetarian or vegan, tell us and we'll build a menu around tofu, mushrooms and vegetables. Same price, same experience.

How do I know the kitchen is actually clean?

It's a real home kitchen used by the host's family — so it's clean enough for them. We wash our hands, sanitise boards between ingredients, and use fresh utensils. If you're extremely sensitive to cross-contamination (celiac), tell us upfront and we'll take extra steps.

What time of day does the class run?

Usually morning (8–12) or afternoon (1–5). We can sometimes do evening (5–8). Ask us for options when you book.

Can I do a private class instead of a group?

Yes. Private classes run for you and your group only — family, couple, or solo. Ask us for a quote. They're more flexible on menu and timing.