DANANG – HOI AN – HUE TOUR (3 DAYS 2 NIGHTS)

DAY 1: DA NANG ARRIVAL – HOI AN ANCIENT TOWN (-/L-)

Pick up at Da Nang airport and transfer to Hoi An.

Having lunch at local restaurant.

The ancient architecture of Hoian is a fascinating combination of Vietnamese traditional characters with Chinese and Japanese influence. There are plenty to see in this delightful town, some of which are the famous Japanese Covered Bridge, Trieu Chau Assembly house, 200 years old Tan Ky House & Historical museum. We take a walking tour past many low tiled houses scattered along the small streets and assembly halls, which reflect the town’s multi-cultural past. Overnight in Hoi An.

hoi_an_SMDI

DAY 2: HOI AN – HUE (B/L-)

07.00 Breakfast at hotel.

07.45 – 08.00 Pick up at hotel & transfer to bus station, leave for Hue – ancient capital which perhaps best known for its historic monuments, which have earned it a place in the UNESCO’s World Heritage Sites.

12.00 Arrival Hue. Pick up & transfer for lunch at local restaurant.

13.30 After lunch, transfer to visit Imperial Citadel from where the Nguyen Dynasty ruled between 1802 and 1945. Then take a boat trip on the romantic Huong (Perfume) river to visit Hue’s best-known religious site, Thien Mu 7-storey pagoda.

17.00 Transfer to hotel for check-in. Free at leisure.

Overnight in Hue.

DAY 3: HUE CITY – AIRPORT (B/L-)

07.00 Have breakfast at hotel

07.45 – 08.00 Our tour guide and car will pick you up & transfer to visit Minh Mang, Khai Dinh & Tu Duc kings’ mausoleum. Then visit the incense making village & conical hat making village.

12.30 Lunch at local restaurant.

13.30 Transfer to Hue airport. End of tour.

Included: hoi-an-nighttime

Ø Transportation

Ø Local guide

Ø Entrance fees

Ø Meals as mention

Ø City tour in Hue.

Ø Open bus from Hoi An – Hue

Exclusive:hue

Ø Drinks

Ø Airticket

Ø Tips

Ø Tourist insurance

Ø Personal fees

Ø Hotel

hoian2-4594f

pho-co-hoi-an-2

images1042936_tpda_nang

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For further assistance, please do not hesitate to contact us.

Hanoi Youth Hostel
Add: 5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam.
Email: kellyyouthhostel@gmail.com
Hotline available 24/7:     (+84) 972004080

book-now

HOI AN – HUE 2 DAYS 1 NIGHT TOUR

hoi-an-nighttimeHue is one of places which has many cultural heritages. Up to now, there is no places like Hue where still remains a lot of original historical vestiges such as : Royal palaces, beautiful tombs of Nguyen Kings, tens of pagodas constructed more than 300 years ago. Besides, Hue is a place where the royal music,sophisticated handicraft and traditional famous dishes originated. Hue, the ancient capital of vietnam, is classified by the government as a very precious property and on December 1993 Hue was recognized as a World Cultural Heritage Site by UNESCO.

DAY 1: HOI AN – HUE (OPEN BUS) (-/L/-)

07.45 – 08.00 Bus pick up at hotel & transfer to Hue ancient capital which perhaps best known

for its historic monuments, which have earned it a place in the UNESCO’s World Heritage

12.00 Arrive in Hue City. Pick up & transfer for lunch at local restaurant

13.30 After lunch, transfer to visit Imperial Citadel from where the Nguyen Dynasty ruled between 1802 and 1945. Then take a boat trip on the romantic Huong (Perfume) river to visit Hue’s best-known religious site, Thien Mu 7-storey pagoda.

17:00 Transfer to hotel for check-in. Free at leisure. Overnight in Hue.

Note:

• There is no guide accompanying pax on bus from Hoi An to Hue

• For safety reason, pax are requested to wear lifejacket during cruising tour on Huong river

DAY 2: CITY TOUR IN HUE & SEE OFF (B/L/-)

07.00 Have breakfast at hotel.

07.45 – 08.00 Our tour guide and car will pick you up & transfer to visit Minh Mang, Khai Dinh & Tu Duc kings’ mausoleum. Then visit the incense making village & conical hat making village

12.30 Lunch at local restaurant

13.30 Transfer to Hue airport take next flight. End of tour./.

hue

pho-co-hoi-an-2

Included:

Ø Transportation Ø Local guide Ø Entrance fees Ø Meals as mention  Ø City tour in Hue.Ø Open bus from Hoi An – Hue

Exclusive:

Ø Drinks Ø Airticket Ø Tips Ø Tourist insurance Ø Personal fees Ø Hotel

________________________________________________________

For further assistance, please do not hesitate to contact us.

Hanoi Youth Hostel
Add: 5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam.
Email: kellyyouthhostel@gmail.com
Hotline available 24/7:     (+84) 972004080

book-now

ROOM & RATE


Dorm ( Balcony with city view) – Price: USD 5/night

Feeling social? Well the Hanoi Youth Hostel or dorms for short are perfect for groups and single travelers a like. Book as many beds as you require and the rest will be filled by guests travelling alone or in smaller groups, one dorm has 4 bunk-beds, your budget is king! Hanoi Youth Hostel are equipped with:

  • Free breakfast
  • Free WiFi
  • Free towel
  • Free beer during Happy Hour
  • Free locker
  • Linens including pillow, bed sheets and blankets.
  • Air – conditioning  in all dorms
  • Bed light
  • Free luggage storage until 8 pm on the day you check out.

Dorm 2

Dorm 3  dorm 1  Dorm 4

Book a dorm before 3oth June and receive one free beer at the hostel. Simply book on www.hanoiyouthhostel.com, and your beer will be waiting for you on arrival.

Private room ( en-suite, balcony with city view) – Price: USD 17 /night

  • Free breakfast
  • Free Wifi
  • Free beer during Happy Hour
  • One double bed
  • Private bathroom
  • Fluffy, clean towels
  • Refrigerator
  • Air conditioner
  • Television and DVD
  • Clothes hanging unit
  • Table and chair
  • Reading lights

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Private Room (2) Bathroom (3) balcony

 

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Hanoi Youth Hostel

Address:  05 Luong Ngoc Quyen Street, Hoan Kiem District, Ha Noi, Vietnam.

Hotline: +84 972004080

Email: kellyyouthhostel@gmail.com

Learning to Love ‘the People’s Food’ in Ho Chi Minh City, Vietnam

By MATT GROSS
(The New York Times)

In the summer of 1996, fresh out of college, I moved to Ho Chi Minh City for one simple reason: I loved Vietnamese food. At restaurants in Virginia, Maryland and Washington, I’d grown fond of the staples of the cuisine — grilled meats, startling herbs, crunchy vegetables — and particularly of pho, the aromatic beef noodle soup that is Vietnam’s national dish. As graduation approached, I knew I wanted to live overseas, and Communist Vietnam, which had just opened its doors to the West, was the obvious choice. In fact, it didn’t even feel like a choice at all — it felt like destiny.

But as I quickly discovered, liking a cuisine is not the same as understanding it. My first sense of this disjunction came a couple of weeks into my stay, when I settled in for lunch at a downtown restaurant. The manic energy of the streets — the flood of motorbikes, the clanging construction crews, the gawking tourists — had dissipated in the midday heat. Time to eat, and nap and breathe and think, away from the tropical sun.

This respite is likely the only reason that I happened to notice the man with the gun. He was across the street, standing in the clear sunshine. He was Vietnamese, in his early 40s. He wore sunglasses. And at his side, he held what I assumed was an Uzi. Then he disappeared into a storefront. If the street had been full of 100cc Hondas, as it had been an hour earlier, I would’ve missed him entirely.

It was an odd sight, and I wanted to ask someone — anyone — about it. Was the man a gangster? A cop? Then my food arrived, and I forgot all about him. I hadn’t known what to order, but something on the menu caught my attention: luon nuong mia, freshwater eel wrapped around sugarcane (held in place with a chive bow) and grilled over charcoal. As I bit, I fell in love. The eel was rich and oily, caramelized from the charcoal heat, infused with the tang of garlic and fish sauce and the sweetness of raw cane. And the cane itself, when I gnawed it, released a burst of sugary juice tinged with the meaty slick of the eel.

This, I knew, was what I couldn’t get back home. This was why I’d picked up stakes and moved to Vietnam. The eel was so great that I wanted to turn to my neighbors and tell them that it justified everything.

But I had no neighbors. I was alone in this restaurant — alone and confused. After all, this seemed to be a quality spot; the eel was proof. So where was everyone? What was I doing wrong?

Those first months in Vietnam were full of such confusion. All around me, I was fairly sure, were amazing food experiences waiting to be had, yet I couldn’t figure out what to eat, how to order, and where, and when, and why. At lunch, for example, I’d often order pho at the renowned Pho Hoa Pasteur. But when I told my students in my English classes, they looked confused. To them, pho was breakfast, not a midday meal. I’d protest: Plenty of Vietnamese people were at Pho Hoa Pasteur! My students would backtrack, perhaps wanting not to contradict their teacher, or just to make me feel comfortable. Oh, sure, they’d say, you can eat any food anytime you want. Khong sao — no problem.

But it was a problem. And I knew its roots. At Vietnamese restaurants in America, all kinds of foods are served together — noodles, soups, stir-frys, spring rolls. But in Vietnam, restaurants are often devoted to a single dish: pho, banh xeo (a rice crepe stuffed with pork and bean sprouts), goat hot pot. Adapting to this was hard. Knowing only a small subset of dishes, and only a few words of Vietnamese, I didn’t even know what to commit myself to. I knew that I should just blindly walk in, point to whatever I saw on other tables, and enjoy the result, but fear and shyness kept me at bay. Is there anything more alienating than not knowing how to eat?

Too often I wound up at the non-Vietnamese restaurants in the backpacker and tourist districts. They were often good: excellent Italian fare, thanks in part to fresh tomatoes and basil; a devoted expatriate clientele demanded serious Japanese; and a century of French colonialism meant that pâté, red wine and onion soup were vernacular dishes. But these meals all reminded me of my ongoing failure to penetrate Vietnamese culture.

After a few months, I moved from my sixth-floor rented room to another on the fifth floor. The new room was larger and air-conditioned, but I took it for the simple reason that it had a tiled patio that was ideal for takeout alfresco lunches.

But what to bring home? Ham-and-brie sandwiches? Thai ground pork with holy basil? On a stroll down nearby Bui Vien Street one day, I spotted a man grilling pork chops outside a com binh dan, an institution that translates as “the people’s food.” Com binh dan are everywhere in Vietnam. For less than a dollar, you can have a plate of rice and a serving of, say, pork belly braised in fish sauce and sugar, water spinach (rau muong) stir-fried with garlic, or a soup of bitter melon stuffed with pork and mushrooms

But com binh dan had never appealed to me. Maybe their folding tables, plastic chairs and worn silverware looked too shabby. Maybe the pre-made dishes, sitting in the humid open air, turned me off. Maybe I needed to read a menu. Or maybe I was just afraid. My palate could handle a challenge, my fragile psyche couldn’t.

When I smelled the suon nuong, or pork chops, however, everything changed. Marinated in garlic, sugar, fish sauce and shallots, they gave off an intense aroma of fat and caramelization, one I couldn’t turn away from. So I ordered to-go — suon nuong on a mound of rice, with rau muong and sliced cucumbers — and carried the plastic foam box to my fifth-floor oasis, where I ate in utter bliss.

The com binh dan around the corner quickly became my go-to spot for good, unpretentious food. Usually, I’d get the perfect suon nuong, but the shop also had squid, stuffed with pork and braised until soft, as well as crispy-fried fish. And a fried egg could be added to anything.

Eating on my patio was nice, but more and more I ate at the com binh dan’s flimsy tables, noticing how other customers ate — with chopsticks, with fork and spoon, or with a combination. I studied the way they prepared dipping sauces, either by filling dishes with dark fish sauce and a few shreds of red chiles, or by pouring nuoc cham, a mix of fish sauce, water, lime juice and sugar, from the plastic pitchers placed on each table. (I’d thought it was iced tea — whoops!) People ate without much ceremony. This was good cooking, but it was also a refueling stop. As I watched and copied them, day after day, I didn’t even realize that, for the first time, I was eating like a regular person.

Nor did I realize that mastering this one meal would have collateral effects. Now that I’d locked down lunch, I could eat breakfast and dinner however I wanted. No longer did I have to feel guilty about starting the day with black coffee and fresh croissants; in a few hours, I’d be feasting on pork chops.

I could also experiment at dinner, testing dosas at the new South Indian restaurant, partying with friends in the Siberian Hunting Lodge, or feasting on braised snails and grilled mussels in a converted auto garage near the Saigon River. Whether these meals turned out delicious or dull, authentic or artificial, I knew that the next day I’d be eating a people’s lunch.

There was, however, one casualty of my growing cultural adeptness. Now that I better understood lunch, the restaurant that served sugarcane eel no longer fit into my eating life — by then I knew it was not a lunch spot, and come dinnertime there was so much else to explore. I never returned. The luon nuong mia, so fixed in my memory, seems like a heat-induced hallucination, almost as illusory as the man with the Uzi. Except it was all real, as real as the charcoal smoke that still billows forth from the com binh dan on Bui Vien Street, on a thousand other streets throughout Saigon, and wherever regular folks gather to eat.

(Source: http://www.nytimes.com/2013/05/05/travel/learning-to-love-the-peoples-food-in-ho-chi-minh-city-vietnam.html)

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Hanoi Youth Hostel – No.5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam

Hotline: (+84) 972004080

Email: kellyyouthhostel@gmail.com

The 5 best things I ate in Vietnam

By Expat Edna

I loved Vietnam. Plain and simple. We won’t be having a long, fancy introduction today; let’s just say that on the great travelers’ debate of Vietnam is awesome vs. I’m never visiting again, I am firmly on the side of the former.

And food has a lot to do with it.

I mean, Mike and I even got fleeced out of a ridiculous amount of money by two wily cyclo drivers — and we still harbor no ill will towards the country, and can’t wait to one day return to explore more of its coastline and highlands.

Such is the power of Vietnamese food: a cuisine that’s fresh, light, and easily enjoyed on stools or with a bottle of bia (or both).

Behold, the 5 best things I ate in Vietnam:

1. Vietnamese Iced Coffee (Ca phe sua da)

If Rumpelstiltskin ever came to me and asked for my firstborn child in return for the magical ability to make a glass of Vietnamese iced coffee appear whenever I want, I might actually take that deal. That’s how much I love ca phe sua da. I don’t know if it’s the Vietnamese drip, or the sweet condensed milk; but whatever it is, they’ve got me hooked. This is my crack.

2. Breakfast Pho

When I lived in Shanghai, a group of my friends would go out on these “pho-missions” to search for the best pho in the city, inevitably hitting up shops with names like “Pho Real” and “Pho Ever.” I never understood the craze — until I got to Vietnam. The bowls at Pho 24 in Saigon was amazing enough, but then we go to Hanoi — and I fell in love with pho for breakfast. For the equivalent of a dollar, we got to sit on toddler-sized stools and eat the freshest noodles in a delicately spicy clear broth, with accoutrements of lime, chili, cilantro, and mint. Don’t question me on this — pho for breakfast.

3. Bun Bo

Bun bo is a cold dish featuring rice vermicelli mixed with lettuce, herbs, beef and bean shoots, and sautéed with garlic. Crushed nuts, dried shallots, and thinly sliced pickled papaya and carrot go on top, and a sweet, warm sauce (fish sauce, perhaps) is added last. I’ve tried several variations of this in Paris, and while it’s easy enough to season the beef and mix the other toppings, I think the key is getting the vermicelli right. I love this dish so much, I never got a proper photo of it in Vietnam because I was too eager to dig in. However, mixed together, it looks like this:

4. Spring Rolls

I can’t tell you the difference between spring rolls and summer rolls and nem and banh cuon and all the other variations in Vietnamese cuisine. But I believe my favorites are the ones known as spring rolls, which are crispy and fried, and usually filled with light meats and vegetables like shrimp and wood ear mushrooms (shown in the foreground of the photo). Not that it’s a big deal — regardless of texture or season name, you can’t go wrong with a Vietnamese roll.

5. Seafood

Once again, I cannot tell you the names of what we ate (I’ll never make it in food writing. I’m like the anti-Bourdain). During a Vespa tour we took in Saigon, we rode up to this outdoor seafood restaurant and our guide ordered a few things from this lovely lady. Next thing you know we’re sitting pretty with chilli-rubbed crab, a spicy lemongrass and clam stew, and barbecued clams on the half-shell with peanuts and cilantro. I never would have expected it, but some of the best seafood I’ve ever had, has been in Vietnam.

 

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Hanoi Youth Hostel – No.5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam

Hotline: (+84) 972004080

Email: kellyyouthhostel@gmail.com