Vietnamese cuisine is one of the world’s great food cultures — fresh, complex, and fiercely regional. This 10-day culinary odyssey takes you from Hanoi’s steaming bowls of pho to Hue’s imperial royal cuisine, from Hoi An’s legendary street food to Saigon’s sizzling sidewalk stalls — with hands-on cooking classes in each region.

Every meal is an experience: breakfast on plastic stools at a 40-year-old pho stall, lunch at a Michelin-recognized restaurant in a French villa, dinner in a lantern-lit garden prepared by a local family. If you travel with your stomach, this is your journey.

Airport pickup. Evening street food walking tour through the Old Quarter: pho bo, bun cha (grilled pork with noodles), nem ran (spring rolls), and egg coffee at a hidden cafe.

Morning market visit with a chef. Hands-on cooking class: pho ga (chicken pho), bun cha, green papaya salad, and che (sweet dessert soup). Afternoon exploration of Hanoi’s cafe culture. Evening at leisure to revisit favorite spots.

Drive to Ha Long Bay. Board your junk boat for an overnight cruise. Afternoon cooking demonstration on deck — learn to make fresh spring rolls. Seafood dinner featuring just-caught crab, squid, and fish.

Morning cruise through the karsts. Return to Hanoi and fly to Hue. Evening royal dinner at a restored garden house: 12-course meal presented like edible artworks — a tradition from the Nguyen dynasty court.

Morning street food tour: bun bo Hue (spicy beef noodle soup), banh khoai (Hue crepes), and che hat sen (lotus seed sweet soup). Afternoon exploration of the Imperial Citadel. Evening cooking class focused on Hue’s savory cakes and dumplings.

Scenic coastal drive to Hoi An over the Hai Van Pass. Afternoon street food tour: cao lau (noodles with pork and herbs), white rose dumplings, com ga (chicken rice), and banh mi from the famous Banh Mi Phuong. Evening lantern-lit Old Town stroll.

Morning visit to Tra Que vegetable village. Harvest herbs and vegetables for your cooking class. Hands-on lesson: banh xeo (crispy crepes), tam huu (spring rolls), and grilled fish in banana leaf. Afternoon bicycle ride through rice paddies.

Fly to Ho Chi Minh City. Evening street food tour by motorbike through Districts 1, 3, and 4: banh xeo, bo la lot (grilled beef in betel leaf), com tam (broken rice), and fresh sugarcane juice.

Morning cooking class focused on southern Vietnamese cuisine: banh mi thit, goi cuon (fresh spring rolls), and ca kho to (caramelized fish in clay pot). Afternoon excursion to the Mekong Delta for tropical fruit tasting at a riverside orchard. Farewell dinner at a rooftop restaurant.

Morning visit to a local coffee roastery for one last ca phe sua da (Vietnamese iced coffee). Transfer to the airport.

What’s Included

• 9 nights boutique accommodation
• Daily breakfast, 6 lunches, 4 dinners
• Private English-speaking food guide throughout
• All domestic flights (Hanoi→Hue, Da Nang→HCMC)
• 3 hands-on cooking classes with market visits
• Ha Long Bay overnight cruise
• All food tastings & restaurant meals
• Airport transfers & 24/7 support

Pricing & Booking

From $2,380 per person (based on 2 travelers). All meals, cooking classes, and tastings included.

Private tours available year-round with flexible departure dates. Price varies by group size, hotel tier, and season.

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