Taste Vietnam and Cambodia

Take a distinctive culinary tour


Although the two countries are neighbors and their foods share many elements, the cooking in each country is distinctive. Whether it’s aboard Jahan, at fine city restaurants or our private dinners, eating local food on this journey is always a rewarding part of your experience. And you'll always have a choice of continental foods, as well. The result? You'll look forward to authentic mealtimes and culinary opportunities like these:

IN CAMBODIA:

Amok, a rich curry steam-cooked in banana leaves, is one of the staples of the national diet. It can be prepared with chicken, fish, or a number of other ingredients.

Stir-fried morning glory, a nutritious leafy green vegetable dish

Prahok, a fish paste and a staple used to enhance the flavor of many dishes. We’ll see fish used to make prahok being farmed in the Tonle Sap River.

✓ A dessert soup made from lotus seeds.

IN VIETNAM:

✓ Vietnamese spring rolls (which you’ll also have the chance to make during your journey).

Pho, a noodle soup that can have many kinds of additional ingredients, that has become known and loved all over the world.

Banh xeo, a sizzling Vietnamese rice flour crepe, stuffed with bean sprouts, onions, chicken or pork.

✓ Green papaya salad, crunchy and delicious.

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