![[Logo] Wendy Wu Tours](/site/images/WWLogo_200x115.gif)
Flavours of VietnamFrom $4,633 - 12 Days, Fully Inclusive from selected Australian citiesExperience the ultimate blend of Vietnamese cuisine and culture. Learn traditional cooking techniques and sample the local dishes as you discover the remarkable scenery and fascinating history of this diverse country. For thousands of years Vietnam has produced some of the most exotic dishes using fresh local ingredients and traditional cooking techniques. The colonisation by the French in the early 19th Century further enhanced these gastronomic delights and today Vietnamese cuisine is recognised and savoured around the world. Join us to explore the cuisine of Vietnam; from shopping at local markets, to cooking under the guidance of experienced chefs and feasting on your own delicious creations. Combined with breathtaking landscapes, captivating people and culinary delights, this is the ultimate journey of discovery! TOUR ITINERARYDAY 1: AUSTRALIA TO HANOIFly with Singapore Airlines to Hanoi for a three night stay. Brisbane and Adelaide passengers may need to depart one day earlier. DAY 2: HANOIExplore a local market with a key member of the Hanoi Chef Association and learn how to choose fresh ingredients for your private cooking class. After lunch visit the Temple of Literature and take a walk through the bustling Old Quarter. DAY 3: HANOI – THO HA VILLAGEEnjoy a traditional north Vietnamese breakfast before travelling to Tho Ha Village on the outskirts of Hanoi to witness traditional village life. This evening you will dine at the house of a local musician and enjoy a special musical performance. DAY 4: HANOI TO HALONG BAYDrive to the ‘Jewel in the Crown of Vietnam’, Halong Bay and board an overnight junk boat. Relax as you cruise around stunning limestone islets and watch the sun set over the bay. DAY 5: HALONG BAY TO HOI ANAfter brunch on board, disembark your junk boat and travel back to Hanoi. Fly to Danang and enjoy dinner at a waterfront restaurant before you are transferred to Hoi An. DAY 6: HOI ANTravel to the countryside of Hoi An where you will stroll through Tra Que Organic Village, joining the farmers to learn about how they work with the land. Afterwards you will be shown traditional ways of preparing and cooking Vietnamese food at Red Bridge Cooking School. DAY 7: HOI AN TO HUEDrive north over the scenic Hai Van Pass to Hue. Interact with local monks at Ba La Mat Pagoda, hear about their experiences and learn about their way of life. Explore the Royal Tomb of Minh Mang and enjoy dinner at a restored royal house. DAY 8: HUEStroll around Dong Ba Market, gathering fresh ingredients for your cooking class at Ancient Hue Restaurant. After lunch take a cyclo to the ancient Imperial Citadel and the Forbidden Purple City. DAY 9: HUE TO SAIGON (via Danang)Hue Airport will be closed from the 20th of March until the 20th of November 2013. During this time our group tours that fly in/out of Hue Airport with Vietnam Airlines will be flying in/out of Danang Airport instead. Transfer to Danang Airport through the Hai Van Tunnel and fly to Saigon. Embark on a walking tour visiting many of Saigon’s historic landmarks, including the Opera House, Notre Dame Cathedral and Central Post Office. Taste traditional ‘market-style’ food for lunch and enjoy the afternoon free at your leisure. DAY 10: SAIGON – MEKONG DELTATravel to Ben Tre in the Mekong Delta. Explore the river by boat, passing stilt houses and fish farms. Paddle through palm-lined canals in sampans and walk through villages, where you can sample local tea. Return to Saigon, where this evening your farewell dinner is at the former residence of the US Ambassador to Vietnam in the 1960s. You will be entertained with a dance performance and live traditional music. DAY 11: DEPART SAIGONThis morning is free at your leisure before you are transferred to Saigon airport to board your overnight flight to Australia. DAY 12: ARRIVE AUSTRALIAArrive home today.
Tour reviewsWendy Wu Tours Review:"The tour was wonderful from start to finish. Our guide Tom enhanced our stay by sharing his vast knowledge of the history and culture of Vietnam. The transport and hotel arrangements happened seamlessly leaving us to free enjoy this magnificent culinary tour." Christine, New South Wales - October 2010 Price guide
|
Book now
Price GuideTravel Info
Country InfoInclusions
Exclusions
Image GalleryWeather |
|||||||||||||||||||||||||||||||||||||
