Fabulous Mekong Eco-Tours

Fabulous Mekong Eco-Tours

We are formed by young ambitious individuals who have been working as local tour guides. We provide tour service in Can Tho including FLOATING MARKET TOUR, CULTURE TOUR, FOODIE TOUR, MOTORCYCLE TOUR, especially CYCLING TOUR. We excitedly decided to open our own bussiness. Therefore, we get to operate the tour packages that provide the “real” authentic experience travelling in the Mekong delta to our genuinely curious tourists. Confidently, we get to say that we can do a better job at giving our tourists a good time than most of those money-is-the-only-thing-matters-to-us agencies. Initially, our plans are to target the Mekong delta as our main active business market. As we truly fell in love with this beautiful city, Can Tho, after years of making it our home, we focus on setting up our own tour service here. All of those are specifically designed to give our foreign visiters an insight look at our Vietnamese culture and our lives.

Cooking Class

Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create a yin-yang balance makes the food simple in appearance but rich in flavor.

Due to economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stirfry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like scallions: the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.


Tour Information

Location
Duration
2 Hours
Departure
Price per Participant
25.00 USD
Languages
Group size
1 - 10 people
Transportation
Car
Motorbike
Bicycle
Taxi
Includes
tour guide, learning how to make local foods dishes
Excludes
drink
Cancellation
1 day before

About the creator
Fabulous Mekong Eco-Tours

Fabulous Mekong Eco-Tours

Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create a yin-yang balance makes the food simple in appearance but rich in flavor.

Due to economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stirfry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like scallions: the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.

snakefish sour soup

When mention about traditional food in Southern Area, Vietnam, we cannot miss one of stunning Vietnamese Soup Recipes. It is called Sour Soup with Snakehead Fish.We usually combine this soup when eating with braised fish and boiled rice. If you are a tourist, make sure you will not miss it when visit Vietnam. You can go any restaurant and order this soup. I bet you cannot forget its flavor in tasting from the first time.

Fresh spring rolls

you will make all the rolls by yourself with the fresh ingredients which are vegetables, meat, sprimps and deep in special sauce or vegan

Fried spring rolls

Mix together the carrots, cabbage, bean sprouts, garlic and oil. Drain the noodles and cut them into 4 cm long pieces and add them to the mixture. Season with salt, ground black pepper, soy sauce and a pinch of sugar and gently beat the egg. Remove one spring roll sheet from the pile and place on the work surface.

Reviews

 0.0 stars, based on 0 reviews

    Similar Triips


    Triip
    25.00 USD
    25.00 USD
    0.0 USD
    25.00 USD

    Why Triip?

    • Tailor-made unique tours.
    • Passionate local experts.
    • 100% money back guaranteed.