Eco Cooking Class and Basket boat tour from Da Nang city

Eco cooking class and basket boat tour  will be great for you when you not only learn to make some famous Vietnamese food but also have a chance to experience different activities at the coconut jungle in Hoi An:  paddling basket boats, watching people catching fish using traditional way.  With Hoi An Eco Cooking Class and basket boat tour, you will pass through the water coconut jungle on basket boats with a lot of fun to go to cook in a countryside area of Hoi An ancient town.

Tour Detail: 
• Pick up at your hotel in Da Nang and transfer to Hoi An. 
• Go to market with our chef (around 1 hour), we will have chance to see and experience the noise as well as contact directly to sellers here, you have some tips about “ bargain “ custom in Vietnam.
• Beside that, our chef will show the ingredients and its use which has in our lesson.
• Tranfer to Cam Thanh village by boat. Stop at nice & ancient cemetery, house built with water palm leaves
• You will know how to ride a basket boat, join boat race competition. Moreover, tour guide will show how to catch fish by rods and special net.
• Rowing basket boat through these small and beautiful channel, guest come to inside of the water coco palm forest, see these coconut tree growing together.
• After eco trip, guest will stop at our restaurant and join in cooking class with our chef.
• The cooking class will take you 2 hours to finish, at that time, you will be shared how to cook food and valued information about Vietnam cooking style.
• Guests will enjoy what you cooked. Take a rest and come back with our souvenirs.

This is our menu 
• Goi cuon – Fresh Rice Paper Salad Rolls with Pork and Shrimp with a Tangy Peanut Hoisin Dipping Sauce.
• Pho Bo cooked Ha Noi style– Beef rice noodle soup infused with beef bones, cinnamon, ginger and star anise.
• Mi Xao Hai San: Fried Noodles with seafood. Ingredients: Mustard green, prawn, squid or beef
• Banh Xeo – Crispy Vietnamese Crepes filled with pork and shrimp, bean sprouts and green onion. Served with lettuce leaves, fresh herbs and nuoc cham