Very enjoyable cooking class at Provincial Table. It was one on one with the teacher, Dung, who was very sweet and welcoming. Upon arrival I was given a refreshing drink as we chatted about herbs, spices and sauces used in Vietnamese cooking. We each prepared 3 delicious dishes which I ate as I prepared them - fresh spring rolls and dipping sauce, a stir fry beef and salad dish and a slow-cooked-clay-pot fish fillet in a delicious reduced sauce served with rice. Most of the chopping and slicing had been prepared which made it very easy to learn. A tasty yogurt was offered for dessert. I even received a certificate and a booklet with several recipes, not just the ones I made.