Vietnam
BEACHES, BUDDHAS, AND BUSTLING CITIES
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Hanoi and Ho Chi Minh City reflect Vietnam’s two contrasting poles. With its
mist-shrouded lakes, faded colonial façades and numerous cafés, Hanoi is the
moody, reflective older brother, harbouring a rich intellectual and artistic
life. Ho Chi Minh City (Saigon) is the brash younger sibling: faster, newer,
moving and modernizing at breakneck speed. Between the two are the magnificent
South China Sea beaches, the bridges and lanterns of old fashioned Hoi An and
the World Heritage listed architecture of Hue. At the extremities are the
brilliant green patchwork rice paddies of the Mekong and the remote hill tribes
of mountainous Sapa. We’re endlessly entranced by the variety of this country,
its sublime landscapes and the generosity of its people in welcoming North
Americans with dignity and warmth. Take your time here to indulge in luxury
resorts, enjoy world class cuisine and take in the traditional charm.
Good to Know
Vietnam weaves Confucian respect, animist ancestor worship, and French-colonial flair into vibrant festivals, conical-hat markets, and lantern-lit rituals.
What to Eat
Vietnam boasts over a hundred varieties of its iconic staple phở, a fragrant noodle soup born in northern Hanoi around the early 20th century, blending French pot-au-feu influences with local beef bones simmered for 12+ hours into a star anise-scented broth. Garnishes like Thai basil, bean sprouts, and lime wedges elevate the soup with crunchy textures and bright aromatics.ZAMBIADescriptionOn current site
Top ExperiencesWalking through the African bushObserving the moods of elephants up-closeBeing dazzled by Southern Carmine Bee-eatersEnjoying the wonders of an African night skySwimming in the thrilling Devil’s Pool of Victoria Falls
Good to KnowVictoria Falls, shared with Zimbabwe, unleashes the world’s largest sheet of falling water at 1,086 meters wide, best viewed from Zambia’s side for quieter trails and Devil’s Pool swims.
What to EatNshima, a thick maize flour porridge molded into balls by hand, forms the base of every meal, scooped into relishes like meat stews or greens.
