The Culinary Length of Vietnam
The Nam Hai’s Cooking Academy immerses you in a smorgasbord of Vietnamese taste sensations. Each day our talented team will take you on a different culinary adventure spanning the length of Vietnam, uncovering unique flavours along the way:
- Hanoi Specialties and Market Tour: Soak up the sights, sounds and smells of Hoi An’s 100-year-old central market – from dried fish and sacks of herbs to fresh noodles and catch-of-the-day seafood. Then learn the art of bun cha, a Hanoian favourite.
- Imperial Cuisine and Rice Field Experience: See and experience the great cycle of rice at the artfully created local paddies. Head back in time courtesy of an ancient Hue speciality, banh khoai.
- Fish and Seafood Market Experience: Journey up the Hoi An estuary to welcome home the fishermen and their catch, experience the infamous Vietnamese “best price” haggling, then savour a local delicacy, muc (squid/calamari).
- Hoi An Street Food and Noodle Factory Experience: Visit Hoi An, the birthplace of cau lau – fermented noodles served with marinated pork and myriad herbs. It’s the water from the wells, scattered throughout the old town, that gives these noodles their distinct flavour.
- Light and Healthy, The TraQue Vegetable Village Experience: Visit a horticultural wonder of perfectly manicured vegetables and herb gardens, tended to as if time hasn’t changed. Predominantly vegetarian, with a distinct lack of gluten and diary, Vietnamese cuisine appeals to the conscious consumer. Try the banana blossom salad....
- Vietnamese Favourites and Market Tour: Personally tailored. Let the chef pick the best daily produce, or choose a signature dish and navigate the key ingredients. Pho bo (beef) or pho ga (chicken) noodle soup laced with herbs and local chilli paste and finished with a delicately flavoured broth?
- Our Chef’s Recommendations and Rice Paper Experience: Set off to a local village where generations of families have produced rice paper for centuries. Then, perfect your own recipe for bo la lot: herb-infused minced beef rolled on a lot (betel) leaf, grilled and served with a spiced peanut sauce.