It's day 6 of our CF Mekong by CroisiEurope cruise down the Mekong River and we reach Sa Dec and Cai Be in the Tien Giang province of Southern Vietnam. Part of the Mekong Delta, this area is rich in fruit plantations and it is also where we will learn how to make some Mekong Delta specialities like banh xeo or crispy Vietnamese pancakes at a local cooking school and restaurant. Mr NQN also gets invited for a beer at a Vietnamese family's Sunday lunch!
The start today is early and I need a sleep-in with my lost voice. While I don't feel sick, my voice has completely disappeared so Mr NQN goes off to this morning's excursion to Sa Dec while I sleep in and try and recover my voice. He comes back, eyes shining and proudly bearing a big bag of fresh mangosteens as he has been tasting the fruit of the area on this morning's excursion. "I thought you would like this!" he says showing me a prodigious bag of fruit.
At noon everyone boards the local tender boat to take us to shore. I am determined to not miss out on this afternoon's excursion as it is all about food. We are travelling along the Mekong Delta stopping by the town of Cai Be which is known for its floating houses, laid back atmosphere and abundance of fruit grown all year round. It is here where artisans make a range of food and demo this for visitors. First we are shown how they make Pop Rice or puffed rice, a Mekong Delta treat. The rice is added to hot sand and after the count to 3, the rice will have popped to become a crunchy snack. They coat this in a sugar syrup for a crunchy, sweet snack.
Next we get a sample of "Happy water" a 3-5 day fermented rice alcohol that helps men with erectile dysfunction issues. This is made with whole scorpions and cobras - poisonous animals are said to assist with this issue. Our guide Bang teaches us how to count down from 3 to 1 and cheers in Vietnamese before everyone downs a shot of the 40% alcohol happy water.
Older coconuts are cracked open - the juice is too sour for drinking but it can be used in braising dishes (or for gasoline in larger amounts). Also in the same complex, a couple are making caramels out of palm sugar.
We watch a woman make rice paper steaming the rice flour and water mixture over a woven bamboo plate for 1 minute. She makes two types of rice paper: a thicker one for summer rolls or a thinner one for deep frying. We also try crispy rice paper crackers that are sweet and dotted with sesame seeds
Next up, the group splits into those that want to ride bikes to lunch vs those that want to ride a tuk tuk. Our destination is a cooking class and lunch where we will learn how to roll summer rolls, netted spring rolls and banh xeo. Local chef Six owns this outdoor cooking school and restaurant and it is located next to her well maintained tropical garden.
We start by wrapping up summer rolls and netted spring rolls stuffed with pork, carrot, crisp garlic and taro. The netting on the outside is sold as small circular wraps from a local family that makes them.
One of the specialties of the area is banh xeo. There are two types of banh xeo: a Miền Tây version from the Mekong Delta and a Miền Trun one from Central Vietnam. The one that seems to be popular in Australian Vietnamese restaurants is the Miền Tây version, the one we are trying today.
I often make banh xeo at home so I encourage Mr NQN to give it a try. The batter is made from coconut milk, rice flour and ground turmeric gives it its signature yellow colour. He does a great job, his banh xeo is super crispy with just the right amount of filling with pork mince, prawns and bean sprouts.
Dessert is a fresh fruit platter with watermelon, orange segments, pineapple and locally grown mango.
We have one last stop before boarding the ship again and that is for some kayaking along the Mekong Delta. There are two options: with a single or duo kayak or on the back of a sampan boat. I have very clumsy memories of trying to kayak in Lake Macquarie so I leave this to Mr NQN to do by himself. I get into the sampan boat with Sarah and we float down past houseboats and people busy processing food.
We hear the sound of a rooster crowing and a sign saying "Welcome to coffee". Then we come across a very amusing sight - Mr NQN on his kayak is sipping a beer while parking his kayak alongside a houseboat. A young Vietnamese family were having their Sunday lunch and offered him a cold beer. He stays for a while chatting and then he is on his way with some fresh rambutans on the stalk, a tasty gift from them.
Dinner for me tonight is a delicious soup in my room as I rest up for tomorrow's adventure to Unicorn Island!
So tell me Dear Reader, have you ever tried making banh xeo at home? Would you take the bike ride or the tuk tuk to lunch?
NQN and Mr NQN were guests of CroisiEurope but all opinions remain her own.
CroisiEurope
To celebrate 25 years of cruising the Mekong, CF Mekong and CroisiEurope are offering a 25% discount code for tours departing October-December 2025 on a first come first booked basis.
25% discount prices begin at AUD$2,371 (US$1,559)
October 2025 Departures
Upper deck price per person in a shared cabin: USD$2,279 (25% discount USD$1,709)
Lower deck price per person in a shared cabin: USD$2,079 (25% discount USD$1,559)
November to December 2025 Departures
Upper deck price per person in a shared cabin: USD$2,569 (25% discount USD$1,926.80)
Lower deck price per person in a shared cabin: USD$2,369 (25% discount USD$1,776.80)
https://cfmekong.com/cruise-types/discovery-cruise/
Reader Comments
Loading comments...Add Comment