Secrets of Vietnamese kitchen
1: Arrival in Hanoi (D)
Day 2:Half Day Hanoi City Tour & Cooking Lessons (B) (L) (D)
morning you will have your first cooking lesson. The experience starts
with a walk, accompanied by the Chef of the Spices Garden Restaurant
at the Sofitel Metrople hotel, to the local market, where you get
a chance to learn all about Vietnamese ingredients. A cooking demonstration
will follow, which takes place directly in the kitchen and where everyone
has the chance to get involved. After the class lunch will be served
in the Spices Garden Vietnamese Restaurant to sample all the different
dishes prepared during the demonstration.
After lunch, you will begin to tour Hanoi, accompanied by your guide. Your route will take you past the granite and concrete mausoleum where Ho Chi Minh lies in state and the government buildings to the Museum of Fine Arts. Here you will have one of the country’s most famous artists as your guide. In front of the museum is the Temple of Literature, called “Le Pagoda des Corbeaux” by the French because of the huge flocks of crows gathering in the mango trees near the entrance. It is here that Vietnam’s first university was founded. Leaving the museum, you will walk around Hoan Kiem Lake in the middle of the city passing the One Pillar Pagoda, built in 1049 by Emperor Ly Thanh Tong to celebrate the birth of his only son, and Ho Chi Minh’s house, given him by the people of the country in thanks for his leadership. Overnight at the hotel.
3:Hanoi - Ha Long Bay – Hanoi (B) (L) (D)
4:Hanoi – Hue (B) (L) (D)
Day 5:Cooking Lesson for Vietnamese Royal Cuisine (B) (L) (D)
Today you will learn how to cook some of the most famous Vietnamese Royal foods such as Phoenix Spring Rolls (Nem Phuong) and one of the most traditional Hue foods: Mussels with Rice (Com Hen). All of the lessons and practice will be done in the best kitchen in Hue. Spring rolls are called Nem Ran by northerners and Cha Gio in Hue and the south. Although it ranks among Vietnam's specialty dishes, Nem Ran is very easy to prepare. Consequently, it has long been a preferred food on special occasions such as Tet and other family festivities. Ingredients used for Nem Ran comprise of lean minced pork, sea crabs or unshelled shrimps, two kinds of edible mushroom (Nam Huong and Moc Nhi), dried onion, duck eggs, pepper, salt and different kinds of seasoning. All are mixed thoroughly before being wrapped with transparent rice paper into small rolls. These rolls are then fried in boiling oil. Phoenix Spring Rolls are basically like normal ones, but require more delicacy in presentation, being shaped like a phoenix.
Steamed white rice is part of every meal in Vietnam, but only in Hue’s ‘mussels with rice’ dish is the rice served cold. Hue people, after deciding that no food should be wasted, have designed this dish using leftover rice. This dish includes Chinese vermicelli, bamboo shoots, lean pork meat, and an assortment of green vegetables (banana leaves, mint, star fruit, etc.). The broth obtained after boiling the mussels is used to flavor the rice. Ginger, sesame and chili are also added to the broth. This dish is very spicy and it is common to see people with watery eyes and sweaty faces while eating it; nevertheless, everyone congratulates the cook for such a delicious meal. Overnight at the Hotel.
6:Hue – Saigon City (B) (L) (D) Flight
7:Cooking lesson at the Vietnam Cooking Center (B) (L) (D)
(A cooking handbook, souvenir gift and Certificate of Completion will be provided after lunch)
8:Depart from Saigon(B)
Hotels selected in this trip ( click to see ):
Tour Cost excludes:
International airport tax in Hanoi at USD 14.00 nett per person
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