Vietnamese and Cambodian cuisines are known for their vibrant flavours, fresh ingredients, and diverse dishes. Vietnamese cuisine is influenced by Chinese, French, and Southeast Asian traditions and is a harmonious blend of sweet, salty, sour, and umami elements. Iconic dishes include pho, a soul-soothing bowl of rice noodles, thinly sliced beef or chicken, and aromatic broth; bun cha, a culinary masterpiece from Hanoi featuring grilled pork skewers, vermicelli noodles, and a sweet-savoury dipping sauce; and cao lau, a unique creation from Hoi An with flat rice noodles, grilled pork slices, and a rich broth infused with lemongrass and star anise.
Venturing into Cambodia's culinary scene in Siem Reap, discover a fusion of Khmer and Thai flavours. You'll try nom banh chok, a plate of fresh rice noodles served alongside a flavourful fish curry with vibrant garnishes like banana blossom, cucumber, water lily stems, mint, and bean sprouts. Discover lok lak, featuring tender strips of beef stir-fried with tomatoes, onions, and a tangy dipping sauce, often served alongside rice and a fried egg. Or try nom krok, a coconut and rice flour pudding sweetened with palm sugar and often flavoured with ingredients like taro or corn.
Vegetarians, vegans and other dietary requirements and allergies can be catered for – please just request this on your passenger info form.