Team Building Activity: Feast on Handmade Vietnamese Favorites
Journey through the enticing sights and aromas of a lively Vietnamese market as you cook a traditional meal with this team building activity. Get a lesson on international cuisine as you foster better communication skills and work together to create a vibrant meal that will have everyone's mouths watering.
You'll start off by learning how to expertly fry an avocado spring roll with a sweet and spicy chili sauce. Then, Chef Rebecca will show the group how to make two popular Vietnamese favorites: banh mi and báhn xèo. Finish the meal with a flavorful cucumber salad and for dessert, coconut steamed rice with fresh fruit. Marvel at your creations, feast together and relish in the bonds you've created during this unique event!
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Sesame Avocado Spring Rolls and Nước Chấm Dipping Sauce
With lime juice, fish sauce, garlic and sweet chili
Traditional Vietnamese Banh Mi
With marinated pork, cilantro, mint, basil, carrots and daikon
Shrimp Bánh Xèo
A crispy, stuffed rice pancake with rice flour and turmeric
Sweet and Spicy Cucumber Salad
With red onions, sesame oil, fish sauce and garlic
Sweet Coconut Milk Steamed Rice
With sugar and fresh fruit
- Minimum Guests 13
- Maximum Guests 30
- Event Duration 3 hours
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Reviews Guests Left For Other Experiences
Julia
28 Dec 2025
My husband and I just took a private cooking class with Chef Rebecca and made a four course French fare. First off, it was way too expensive for what it was. We merely went to her private house, cooked in her kitchen with her, and ate the meal. I was disappointed that it wasn't in a professional kitchen with other students. We were the only students tonight which was kind of nice, but also not so, because after we ate, we felt rushed to leave the house. The food we made was good though for the most part. The appetizer was okay, but not something I would make on my own as it consisted of baking a whole wheel of camembert cheese and topping it with apples sauteed in butter and sugar. It was good though, but not something we would make. Also, the dessert was not something we would make on our own either. We peeled two pears and soaked them in a whole bottle of red wine. My husband and I both felt that it was a waste of a bottle of wine as when you finish cooking it, you just throw away the rest of the wine. The main meal was chicken sauteed in butter and olive oil first then baked in a caste iron skillet. The chicken could have been cooked longer as it wasn't well cooked and kind of raw in my opinion. My husband who is a very picky eater actually liked it and said it was good, but I didn't think it was cooked well enough for my tastes. The leek sauce was nice and the ratatouille was okay, but we used half a bottle of Chardonnay, which we felt was overdoing it, but I also felt the eggplant could have been cooked longer. Again, this was a very expensive experience for what it was and impractical. EVen though I have to write to her to ask her for the recipe, which I do want, I don't think I'll make it like this again. I think I paid about $270 for the both of us together, almost $300. We've been wanting to take a cooking class together for a while, so we have that checked off our list. I just would not do this again with this company.
Xochitl
14 Dec 2025
Rebecca made this experience very pleasant and remarkable and very fun, we highly recommend her and plan to book another class in the near future!
ALAN
05 May 2025
Great class, great experience, great atmosphere. Rebecca is fun, energetic and made dishes that don't have a long prep process. Would definitely do another class with her. Thank you again.
Event location: Los Angeles
Chef’s Place
Meet your chef
Born and raised on the island of Maui, Hawaii, Chef Rebecca’s culinary tastes are influenced by the mix of cultures on the island and her own Hispanic roots. She’s traveled the world preparing meals in destitute communities and has also spent time in five-star kitchens. Chef Rebecca now uses skills learned from women around the globe to cook delicious and nutritious meals, infusing aloha (love) into every aspect of her menus.
