Fresh spring rolls, translucent rice-paper wrappers rolled around poached pork, whole prawns, rice vermicelli, lettuce and herbs, served cold and dipped in a peanut-hoisin sauce or nuoc cham. Light, clean and uncooked, the counterpoint to the fried roll.
Goi cuon are the fresh, unfried cousin of the crisp cha gio, and a Southern Vietnamese specialty. Cool and herbaceous, they suit Saigon's climate, and they are as much an assembly as a recipe: softened rice paper, a leaf of lettuce, vermicelli, herbs, a slice of poached pork and a split prawn laid so its pink shows through the wrapper. The peanut-hoisin dip is the Southern signature. They appear on nearly every Vietnamese menu in the city, from home-cooking rooms to the rooftop kitchen at Secret Garden.
Spend three hours with a talented local chef to cook a three-course meal by yourself, following the steps of the instructions given and using only natural ingredients....
Explore Ho Chi Minh City on a guided tour with a Polish-speaking guide. Ride a traditional rickshaw, visit the Jade Emperor's Pagoda, and enjoy a local lunch.
Discover the historic heart of Ho Chi Minh City on a guided tour with a cultural show and meal. Choose between a morning tour with lunch show or an afternoon tour with...