Dear Friends,

Those who remember the 1960’s and ‘70’s have an indelible impression of Vietnam that includes conflict and social and political chaos (both ours and theirs). In the years since, many of us have had the opportunity to get to know people from Vietnam who left their homes and brought their families to live in our communities in the United States. Through exposure we have learned to appreciate the traditions of this fascinating part of the world and perhaps the finest of these is the delicious and healthy Vietnamese cuisine.

One of my favorite things is to combine great food with history and adventure. Vietnam is physically a very beautiful country and on this tour you’ll have plenty of photo opportunities because you’ll see much of it from the ground. From Hanoi to Saigon you’ll tour by Xich-Lo (cyclo) and travel over land and water by deluxe junk, dragon boat and private coach. You’ll shop in local markets, learn cultivation techniques in a vegetable village, absorb Vietnam’s diverse cultures in museums, and contemplate the spiritual side of life in ancient pagodas and temples. You’ll converse with water puppets in Hanoi and explore the regal former Imperial city of Hue. You’ll discuss life and rice and vegetables with monks, and learn the culinary secrets of Hanoi, Hue and Saigon from celebrated local chefs. And of course, you’ll eat fabulously!

And there’s a bonus! The optional extension we’re offering will take you to some fascinating historic sites in Cambodia and Laos, like the Kmer ruins at Angkor Wat and the inscrutable temple of Bayon where you’ll ride an elephant! You’ll have additional opportunities to learn about Kmer cuisine in Siem Reap, and to shop and cook with Chef Chandra of Tum Tum Cheng Restaurant in Luang Prabang (northern Laos - Luang Prabang is a temple town of unspeakable beauty!) – hard to pass up.

We’re really excited about this trip – it’s obvious Gwen Erwood and her colleagues in Vietnam have provided a unique opportunity for a culinary and cultural learning experience that most visitors to the Far East aren’t able to access.

Dana Hill - Culinary Enthusiast