From dragon boats on the Perfume River to the skyscrapers of Saigon, Vietnam is a country of architectural and natural wonders. What you see is only half the story. History, culture, and tradition are best experienced through taste—and Vietnam has some of the best street food on the planet.
Anyone who has traveled to Vietnam will mention three things that stood out most: the amazing people, the beautiful scenery — and especially Vietnam's delightful food and deep food culture. As Bourdain claimed “The Vietnamese are a skinny people obsessed with food.” We share that obsession, having organized the very first culinary trips of the country nearly 30 years ago.
Vietnam has firmly planted itself on the world's culinary stage and this private tour dives into its unique regional specialties, from Hanoi’s famous pho, royal cuisine of Hue, modern fusion of Hoi An, to legendary street food in the back alleys of Saigon.
If cooking were painting, Vietnam would have one of the world's most colorful palettes. The great diversity of its climate and terrain can produce almost anything which can be eaten. The Vietnamese themselves have no culinary inhibitions and are always willing to try something new. When you combine the two, nothing is ruled out.
Famous dishes such as pho and fresh spring rolls are but the tip of a gastronomic iceberg. In addition to a myriad of foods and preparations, there is a staggering number of sauces and dips limited only by the imagination of each cook. The picture of Vietnamese cuisine is vast and varied, always subject to innovation, and always vibrantly colorful.
Vietnamese is the healthiest, freshest, and innovative cuisine in Asia, and our local culinary guides and guest chefs will lead you to discover and experience its culinary delights, sampling the best pho (soup) in Hanoi on those famous plastic stools, cooking up savory bun cha hands-on—the grilled pork dish Obama snacked on with Bourdain, learning to carve out fresh sweet-and-sour green papaya salad, mastering banh xeo—the delicious crunchy crepe dipped in sweet sauce, and of course, everyone's favorite—spring rolls of herbs and shrimp wrapped in rice skins.
During your journey, learn the influence of the ocean and the country’s many rivers (including the mighty Mekong) on cuisine and the massive cultivation of rice, witnessed by its endless emerald green paddies. Fish sauce, nuoc mam (fermented fish sauce) is ubiquitous in Vietnamese cooking, and we will visit a factory to learn about its fascinating production. Also learn of the heavy culinary influence of China, especially in methods of preparation and kitchen equipment, and share the concept of the five flavors, a balance of salty, sweet, sour, bitter and hot (spicy).
In addition to local dishes, discover Vietnam’s incredible fine dining venue, where innovative Michelin-starred chefs create modern takes on traditional dishes and also unique fusion plates.
On this ultimate culinary adventure trip, enjoy not only the cultural and natural highlights of Vietnam, but with a deep focus on its incredible cuisine for — as many of our past travelers have said — the experience of a lifetime.
Note: This is only an example itinerary, all of our trips are private and customized to your preferences along with our recommendations.
Settle into the Old Quarter for egg coffee, pho, a bun cha class, and a mandarin-home welcome on the Red River.
Arrive in Hanoi and settle into your hotel in the heart of the Old Quarter. In the late afternoon, head to a historic village just outside the city on the Red River for welcome drinks in the courtyard of a traditional mandarin home, accompanied by traditional music. Dinner at one of the capital’s finest restaurants, set in an elegant French villa. Stroll the buzzing night market of the Old Quarter before rest. (D)
Start with a stroll along Hoan Kiem Lake—joggers, tai chi, and, if you like, lakeside laughter yoga. Learn to make egg coffee, the frothy Hanoi drink of egg yolk and condensed milk. Wind through Old Quarter alleyways for a first slurp of pho, then a hands-on class for bun cha (pork-belly meatballs) and a meal at an iconic courtyard restaurant in a French villa.
Between bites, meet a former fighter pilot and journalist Nguyen Qui Duc. In the afternoon, a cyclo tour through the sights and sounds of Hanoi. Two nights in a boutique Old Quarter hotel (e.g. La Siesta, deluxe). (B, L)
Southwest through rice fields to the river valley: hill-tribe hosts, a village lunch, and textiles before the flight to Hue.
Drive southwest through suburbs, villages, rice fields, and farmland to the Mai Chau River Valley. Visit a local hill tribe and learn about farming practices. For lunch, prepare a regional dish with your hosts. In the afternoon, venture deeper into the valley, pause at a local school, and end the day in a nearby village. Overnight at Mai Chau Ecolodge (deluxe). (B, L, D)
A walk through the hill-tribe market, then handicrafts in a Thai village—traditional silk and cotton textiles, and rice wine made there. Return to Noi Bai for a short flight to Hue, the imperial capital from which Vietnamese emperors ruled until French colonization in the late 1800s. Dine in the countryside setting of your hotel. Overnight at Pilgrimage Village (deluxe; two nights). (B, L, D)
Royal tombs, citadel, and banh mi, then the scenic coast to Hoi An for cao lau, white rose, and a sunrise cooking class.
Visit the tombs of Tu Duc, the longest-reigning Nguyen monarch, and Khai Dinh, whose ornate tomb took more than a decade to build. Board a dragon boat back to Hue, then a Buddhist monastery and the imperial citadel, modeled after Beijing’s Forbidden City. Snack along the way: savory banh mi, Dong Ba Market, and me xung, a sugary sesame treat.
Afternoon free at the guesthouse or exploring Hue. Evening drinks from a rooftop lounge, then distinctive Hue dishes in a mandarin-style wooden home hosted by a royal descendant. (B, L, D)
An early start on one of Vietnam’s most scenic routes. Pause at local farms, relics from the French and American wars, and, if luck allows, a spot that makes nuoc mam—pungent fish sauce from concentrated fish brine. Hoi An, only about 80 miles from Hue, feels a world apart: distinctive architecture, coastal city life, cao lau, and delicate white-rose dumplings. Tonight, a ferry to an island dinner at one of the country’s best restaurants. Two nights at Little Riverside (river suite). (B, L, D)
Sunrise at the local market as fishermen begin selling their catch. Choose ingredients and take them to a private studio for a hands-on cooking class; lunch is what you make. Afternoon free for galleries, temples, and tailoring shops. Dinner along the waterfront. (B, L, D)
Alleyway snacks under the skyscrapers, a rooftop toast, and a farewell dinner—or continue to Angkor.
A leisurely morning in Hoi An, then midday departure for Ho Chi Minh City. Between gleaming towers and fast-food chains are alleyways of soup, grilled meats, and sweets. Snack your way through the city, toast from a rooftop overlooking the megalopolis, and gather for a farewell dinner at a beloved local restaurant. Overnight at the Grand (deluxe). (B, L, D)
Depart Ho Chi Minh City, or continue on a cultural and culinary extension to Angkor. Those joining take a short afternoon flight to Siem Reap: night markets, street circus, restaurants, and boutiques. A first taste of Khmer cuisine, then the Roluos group—some of the oldest standing Khmer temples. (B)
When planning travel, arrive in Hanoi by midday on Day 1 and depart Ho Chi Minh City anytime on Day 9. If taking the Angkor extension, depart Siem Reap after 5 p.m. on Day 12. The Hanoi–Hue domestic flight allows 23 kg / 50 lb per bag, with total dimensions not exceeding 158 cm / 62 in.
Explore enigmatic temples including Ta Prohm (1186), reclaimed by silk-cotton and fig roots. Midday, visit a local farm to cook classic Khmer dishes such as fish amok. Then Angkor Thom and Bayon, the 12th-century temple of 54 towers bearing the smiling faces of Avalokiteshvara. Afternoon free; evening dinner and a street-circus performance. Day 12 is departure from Siem Reap. (B, L)
B = Breakfast · L = Lunch · D = Dinner
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