The food of Vietnam reflects the history, climate and geography of the country as well as the spirit of its people. Northern Vietnamese cuisine is noted for its simple but sophisticated use of seasonings. In central Vietnam the influence of the old royal capital is pronounced, with smaller delicate portions served at meal time with a larger array of dish which are more chili-spicy than in the north. Whilst in the warm tropical south fruit and vegetables abound, and from the fertile Mekong Delta, seafood and rice feature strongly.

Vietnamese cooking is more about steaming, teaming and grilling than frying. Carefully considered, Vietnamese dishes are composed and combined according to a set of principles that dictate aspect of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes when eaten.

Now well on the culinary map of one of the best food destinations in the world, Vietnam offers an added “ culinary dimension” to a visitor’s travels where the simple act of sitting down for a meal can become the highlight of one of the most memorable experiences of an entire journey.

HIGHLIGHTS:

• Take a cooking class on a Junk cruising the spectacular limestone karsts of Ha Long Bay
• Join the local for a bowl of barbequed pork in hot noodle broth at any one of the nation’s many street food stalls
• Join a family for a traditional dinner in a village homestay
• Pull up a stool with the locals and replenish your  thirst with a cool freshly brewed draught beer at the local bia hoi
• Take a market tour and jostle with the locals women in the early morning to snag the best fruit and vegetables of the day
• Enjoy a meal of freshly caught and barbequed chili crayfish at dusk on the Nha Trang beachfront