What Makes Vietnamese food special?


We give you a unique inside view to the traditional style of Vietnamese cooking, renowned for its combination of 5 taste senses and use of the freshest local ingredients, making it the best and healthiest cuisine in the world ...Read more

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Cruise Ship Day - Trip Cooking Experience
This special cooking class tour takes you into the heartland of Vietnam. Located just a short drive from the lovely beaches of Nha Trang, is the picturesque countryside. Here you will gain an insight into the everyday lives of the local farming community. Learn how the local farmers and their buffalos work the rice paddies, and tend to their other crops....read more
 

FRUITS

A rambutan tree has broad foliage and many branches. In the southern provinces, the tree yields fruit at the beginning of the rainy season . The chomchom fruit season lasts until the end of the rainy season (from May to October).
The skin of this fruit is tough, thick and hairy. Its meat is transparent white and tender, and has a cool sweet taste in the mouth. The most reputed rambutan fruit nation-wide is grown in BinhHoaPhuoc village in Long Ho district in Vinh Long province, some 5Okm north of Ho Chi Minh City. During the rambutan season one can notice the typical bright red colour of rambutan fruit stands located in the markets, along road and at intersections throughout the southern provinces.

Mangoes, xoai in Vietnamese, are grown in most southern provinces. The most reputed mangoes come from Cao Lanh District in Dong Thap Province.
Mangoes are divided into several kinds, known locally as xoai cat, xoaituong, xoaixiem and xoaingua to cite just a few. The finest mangoes are xoai cat. This type of fruit has a bright yellow peel, a round shape, and weighs as much 0.5 kilograms. The meat is considered sweeter and more fragrant than that of other varieties.