Across Southeast Asia, you’ll discover that every dish tells a story of family traditions, seasonal rhythms, and a deep respect for balancing bold flavors with simple ingredients. On our cultural walking tour through Vietnam, Laos, and Cambodia, you’ll see how the vibrant markets, countryside kitchens, and riverside cafés offer unforgettable tastes that linger long after your travels. Join us on a culinary journey to recreate a few beloved dishes that reflect the heart and soul of these remarkable regions—and that you can savor from your own kitchen!

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Vietnamese Spring Rolls

Vietnam: Gỏi Cuốn (Fresh Spring Rolls) 

In Vietnam, Gỏi Cuốn—fresh spring rolls—are a celebration of the country’s love for light, balanced flavors. Often enjoyed as a snack or starter, these rolls highlight the importance of fresh herbs, crisp vegetables, and delicate rice paper, offering a cool counterpoint to the heat of the tropical climate. Try this from the comfort of your own home:

Ingredients:

  • 8 rice paper wrappers 
  • 4 oz cooked shrimp (about 16 small shrimp), sliced in half lengthwise 
  • 4 oz cooked chicken or tofu, thinly sliced (optional alternative to shrimp) 
  • 3 oz rice vermicelli noodles (about 1/4 of a standard package) 
  • 1 cup shredded carrots 
  • 1 small cucumber, julienned 
  • 8 large butter lettuce leaves 
  • ½ cup fresh mint leaves 
  • ½ cup fresh cilantro leaves 
  • ½ cup Thai basil leaves (or regular basil if unavailable) 

Peanut Dipping Sauce: 

  • ¼ cup hoisin sauce 
  • 2 tablespoons creamy peanut butter 
  • 2–3 tablespoons water (to thin) 

Instructions:

  1. Cook rice vermicelli according to package directions. Rinse with cold water and drain. 
  2. Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 5–10 seconds until just softened. 
  3. Place the wrapper on a damp towel or cutting board. Lay a lettuce leaf near the bottom third of the wrapper. 
  4. Top with a small handful of vermicelli noodles, a few carrot strips, cucumber, mint, cilantro, and 2 shrimp halves (or chicken/tofu). 
  5. Fold the sides inward and roll tightly. 
  6. For the dipping sauce, whisk together hoisin sauce, peanut butter, and enough water to reach a smooth consistency. 
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Laos: Laap (Herbed Minced Meat Salad)  

Traditional Dish of Laap (Herbed Minced Meat Salad) in Laos

In Laos, Laap (sometimes spelled Larb) is considered a national treasure—a dish tied to celebration, hospitality, and gratitude. Fresh, zesty, and herb-packed, Laap beautifully captures the Lao preference for dishes that balance sourness, saltiness, and freshness. Try this recipe from your own kitchen (serves about 4):

Ingredients:

  • 1 lb ground chicken, turkey, or pork 
  • 1 small shallot, thinly sliced 
  • 2 green onions, thinly sliced 
  • ¼ cup chopped fresh mint 
  • ¼ cup chopped fresh cilantro 
  • 2 tablespoons lime juice (about 1 lime) 
  • 1 tablespoon fish sauce (or 1 tablespoon soy sauce if preferred) 
  • ½ teaspoon chili flakes (optional, to taste) 
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Instructions: 

  1. In a dry skillet over medium heat, cook the ground meat, breaking it up with a spoon until it is cooked through. Remove from heat. 
  2. Let the meat cool slightly, then mix in the shallot, green onions, mint, and cilantro. 
  3. Add lime juice and fish sauce. Toss to combine. 
  4. Sprinkle with chili flakes if using. Serve warm or at room temperature with lettuce leaves, sticky rice, or steamed jasmine rice. 

Cambodia: Amok (Coconut Fish Curry) 

Traditional Cambodian dish of Amok (Coconut Curry)

A hallmark of Cambodian cuisine, Amok is a silky, fragrant curry that honors the country’s rivers and coastal bounty. Traditionally steamed in banana leaves, Fish Amok is beloved for its creamy coconut milk base and tender seafood. Considered one of Cambodia’s national dishes, fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire. For a historic taste in your own kitchen, try this recipe:

Ingredients:

  • 1 lb of white fish (like cod or tilapia), cut into bite-sized pieces 
  • 1 tablespoon red curry paste 
  • 1 can (13.5 oz) coconut milk 
  • 1 small onion, thinly sliced 
  • 1 red bell pepper, thinly sliced 
  • 2 tablespoons fish sauce 
  • 1 tablespoon sugar 
  • 1 cup fresh spinach or leafy greens 

Instructions:

  1. Heat a tablespoon of oil in a large skillet over medium heat. Add in fish and cook until lightly browned, about 5 minutes. 
  2. Add red curry paste and stir for 1 minute. 
  3. Pour in coconut milk and bring to a gentle simmer. 
  4. Add onion and bell pepper. Simmer for 10–12 minutes until the vegetables are tender and the sauce thickens slightly. 
  5. Stir in fish sauce, sugar, and spinach. Cook for 2–3 minutes more until greens are wilted. Then serve with Jasmine rice.

Taste the Spirit of Southeast Asia on our cultural walking tour. Join us to savor how each dish carries a piece of the land, the people, and their traditions in each bite. Whether it’s the crisp freshness of a spring roll, the bright, herbaceous notes of Laap, or the rich warmth of an Amok curry, the flavors of Vietnam, Laos, and Cambodia offer an invitation to slow down, savor, and celebrate life’s simplest pleasures like – and with – the locals.

Vietnam - Hoi An - Thu Bon River lantern lighting ceremony on full moon nights from a traditional sampan - guests and guide

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