(ILV-32)
..............................................................................................................................Working the Rice-fields
1 day

Thrill of a lifetime and spice of life, you will be working a rice-field with the villagers. Rice is a huge part of Vietnamese life, and you can be part of it. But there is a lot more to rice production than you would imagine. First; rice seeds are grown for one month until they develop as young plants, before being pulled up for replanting and cultivating. Second; young rice plants are replanted and cultivated in paddy fields, allowing more room to grow. Third; after three to four months of being nurtured and fertilized, the rice paddies are lush with ripening rice. Fourth; you must dry out and bundle up the rice chaff. Fifth; after separating the rice from the chaff, golden rice seeds are dried in the sun, sifted and winnowed, rejecting low-quality ones, before removing the husks and packaging up into sacks. In Vietnam, rice is planted in over 50% of agricultural land, and for farmers, harvesting the crops takes up all their time and this usually occurs twice a year. Later in the day, we visit the house of a famous Vietnamese artist in making traditional embroidery clothing.

Includes:
Tour guide - lunch - mini-van. Price per PAX based on 4 to 6 persons

ILV-33)
......................................................................................................................................The Joy of Cooking
1 day
 

Learn about selecting the ingredients at the market, and learn to cook traditional Vietnamese dishes. Cooking courses are relatively new to Vietnam. In recent years visitors have taken short, more westernized courses in the 1901 - built, grand Metropole Hotel in Hanoi, as well as in other hotels and restaurants in Hanoi and Saigon. ILV Travel recommends one full day to explore northern Vietnamese cooking styles. The French occupied Vietnam from 1859 to 1954. Their imprint on Vietnamese cuisine remains. The French influence ranges from the introduction of produce such as wine, avocados, tomatoes, asparagus, corn, baguettes, pate, salads, pastries, cafe au lait, cakes and ice cream, to the cooking method of sauteing. The result of all these cultural influences is a rich array of tastes and traditions. Vietnamese food is not as spicy as Thai but is crisper, nor is it like Chinese cuisine as soy sauce is used less. The Vietnamese cuisine is the most exciting on earth. The secret is in nuoc cham, a pungent fish sauce. Nuoc mam is to the Vietnamese what soy is to the Chinese and Japanese, shrimp paste to Indonesians and nam prik (chili sauce) is to the Thais. Fermented from anchovies, nuoc cham replaces salt in dishes and combines well with all meats and fish. Add lime juice, garlic, fresh red chili (without seeds), and it becomes nuoc cham, Vietnam s favorite dipping sauce, found on every table. Join us and enjoy various typical Vietnamese dishes from the North.

Includes:
Tour guide - Vietnamese teacher & chef - all cooking ingredients & facilities - meal - transportation. Price per PAX based on 4 to 6 persons.