Norman heads our tour ground operations in Japan, having been based there for 26 years. Like many of us during the pandemic, he’s dealt with the challenges of quarantine and travel restrictions, which resulted in far less travelers and much more time on his hands. Not one to sit around, he found a fantastic remedy in a fun and productive side project, crafting an amazing wood-fired pizza oven! The positive vibes from his side project have now radiated out to family and friends, bringing lots of smiles to everyone who has had the fortune to taste his delicious creations – Hint: find out some of his mouthwatering recipes below.

Making Smiles with Pizza

“In late March of this year, tours came to a standstill due to COVID and I was unable to work. As a positive and proactive person I tried to find something to do with my time during the lull instead of sitting at home worrying about what the future would bring. I realized, quite fortunately, that I was still allowed to move around with fewer restrictions in the rural part of Japan where I live, and I wanted to take advantage of that opportunity to make something at home that would bring a smile to my family and friends.

I spent hours and hours looking for a project, to no avail, but then inspiration came from a past venture. Since I am a former pizza shop owner I decided to build a pizza oven at home for pleasure rather than profit.

I researched the materials needed and began my first ever build (budding crafters can find more details on the build below). Soon family and friends saw me making “something” outside and asked what I was doing? As I explained you could see their eyes lite up and they got genuinely excited. Now the oven is done and we are enjoying fresh pizza regularly while we wait for the world to get back to normal. As the saying goes, when life gives you lemons, make lemon ____… Well this is my lemon pizza!” (recipe below)

Oven Construction with Recycled Materials

The resourcefully inspired design includes an appropriate pizza mosaic, made from recycled beach glass right from the beach outside their back door, while the interior was reinforced with scrap metal rods for strength.

“I tried my best to use recycled items. I got broken fire bricks from a brick factory in the area. They use 70cm long bricks as spacers when they fire simple bricks. When these high heat bricks break, they cannot use them anymore, so I could buy a truckload for pennies. The build was done by first studying other people who had made outdoor ovens and posted them online, then after this it was really just a learning curve. I have never done block or brickwork before, so I lost a lot of skin and learned a lot, and while the skin has healed the lessons will stay with me for life. The tabletops are poured concrete slabs, which was also a first for me.” 

The variety of possible pizza styles and food options is endless and Norman has created some inspiring and mouth-watering dishes. 

Lemon and Cream Cheese Pizza

Made with lemon marmalade and mozzarella topped with lemon slices and honey.

This easy to prepare and delicious Thai Red Curry recipe hails from Ging, our guest support and operations team member in Thailand.  As a Thai national she has many years of experience cooking curries and shares her knowledge here. She crafts this popular and simple to make recipe of  Thai Red Curry with Chicken Tulips according to her preferred tastes.

Thai Curries

There are various types of curries in Thailand. Red Curry or Gaeng Panang is one of my favorite dishes and one of the famous local dishes in Thailand. I like Gaeng Panang because it’s delicious with a creamy texture and intense aroma. You can make a big batch and keep it in the fridge to eat for a few days. Or you can portion it up in the freezer for a quick meal when you’re short on time. 

Curry Pairing

It pairs with rice, noodles, or even spaghetti. For additional toppings add a fried egg, boiled egg, or accompany with meat. In this recipe, I share with you the simple way to make delicious deep-fried chicken tulips (sometimes referred to as “Boxing Chicken”) to eat alongside your Thai Red Curry. The tulip (boxing glove) shape of the finished chicken is where it gets its name. These present well on the table and are less messy to eat, but if you wish to skip the preparation and simply fry your chicken wings you will still have the same delicious combo. 

The main (original) ingredients of red curry contain thinly sliced pork, red curry paste, coconut cream/milk, pea eggplants, kaffir lime leaves, and cayenne pepper. However, the recipe here is my own version where I typically mix or substitute some ingredients with the ones more commonly available in my fridge. The flavor and texture are still superb!

Curry Paste Options

For starters, the curry paste, to make a curry I find it easier to use instant chili paste instead of making it from scratch. In this case, I use a good quality Thai Red Curry paste. All markets/grocery stores in Thailand stock this, as well as a multitude of online food stores. Most major supermarkets around the world typically offer it, but if you don’t have any luck there try your local Asian market.

An optional twist I have added to this recipe is the addition of canned tuna in the curry base. I find it gives the base a bit more depth and texture but it is ok to leave this out if it is not to your taste. 

Thai Red Curry with Chicken Tulips (Gaeng Panang Kai Tulips)
Recipe: 3 Servings

Thai Red Curry (Gaeng Panang)

Ingredients

• 8 oz/250ml coconut cream
• 16 oz/500ml coconut milk (or according to preferred level of thickness)
• 1 ½ tbsp Thai red curry paste (or according to preferred spice level)
• 2 tsp palm sugar*
• 2 tsp fish sauce
• ½ of 5oz/150ml canned tuna (optional)
• 1 tbsp red pepper powder
• 1 medium carrot, diced
• 4 kaffir lime leaves, thinly sliced**
• 1 medium potato, diced
• sliced chili pepper to taste

*May substitute with white sugar, but it is not as aromatic as palm sugar
**May substitute with bay leaves or lemon/lime zest, but if you can source kaffir lime leaves it is worth the effort

Instructions:

1. Set the stove to medium heat. Add the coconut cream and gently stir until it thickens and starts producing oil.
2. When the coconut milk gets thick like yogurt, add in 1 ½ tbsp of red curry paste and mix well.
3. Add in the coconut milk, canned tuna, palm sugar, fish sauce, and stir until everything is well combined.
4. Add in the diced potatoes, diced carrot, kaffir lime leaves and sliced fresh pepper (save some for garnishing later).
5. Adjust the heat to low heat, simmer for 15-20 minutes.

*If the curry is too thick, you can add in ½ – 1 cup of clean water

Chicken Tulips

Ingredients

• 9 upper chicken wings
• 2 tbsp fish sauce (one for marinating the chicken and one for the batter)
• ½ tbsp grated garlic
• 1 tbsp white pepper (½ tbsp for marinating the chicken and ½ tbsp for the batter)
• 1 cup tempura flour / or crispy flour
• ½ – 1 cup clean water
• Vegetable oil

Instructions:

Preparing the tulip (optional):
Prepare the upper chicken wings by cutting around the lower joint (smaller end) and severing the tendons.
Use a knife to push the skin towards the top (larger end), turn the skin inside out to form a tulip shape, like a lollipop (see pictures).

1. Put the chicken tulips in a bowl followed with grated garlic, white pepper, and fish sauce, mix thoroughly and marinate for at least 30 minutes.
2. In another bowl, mix the tempura/crispy flour, white pepper, and fish sauce.
3. Whisk in clean water until it is a thick but slightly runny consistency (the thickness should be like pancake batter).
4. Dip the chicken tulips into the batter.
5. Pour the vegetable oil into the frying pan and set the stove to medium heat.
6. Deep fry the chicken tulips in hot oil (180°C) for 8 – 10 minutes or until golden brown.
7. Drain the oil and transfer to a serving dish.

Serving:

Warm up the red curry and serve in a bowl with an optional sprinkling of chopped fresh chili to garnish the top. You can eat like a regular curry with the wings and rice on the side or (like I love to do) dip the chicken tulips in to enjoy the flavor combination.

Happy Eating!

Prepare this recipe as best suits your taste and know that you’re creating a local favorite, with a genuine local flare.  As we are all spending a lot of extra time in our kitchens these days consider trying out more recipes from our local team members, like Vietnamese Caramelized Pork or Sri Lankan Crab Curry!

Quarantine, rain, self-reward … there are endless reasons to experiment at home in the liquor cabinet! Let us add an Asian flair to your possibilities. Lightening the day, these interesting favorites hail from our teams on the ground in various countries. Our favorite Asian-inspired drink recipes offer a unique refreshment for when the weather heats up.

CHRISTIE | Cardamom Refresher

I thoroughly enjoy the unique earthy flavor that cardamom adds to a large variety of drinks. For the average 90F/32C day in Cambodia, combining cardamom with either Gin & Tonic or simply soda water is satisfying and delicious. A mini mortar and pestle (a common household item here) sits on-hand in my kitchen for easy seed crushing and food experimenting. Recently, I added cardamom to my White Russian and found it amazing.  

Ingredients:

• 2-3 Cardamom seed pods
• Base drink of choice (soda water or gin & tonic)
• Lime (optional)

Method:

• Remove outer skin from seed pods and crush seeds
• Add seeds to base drink
  • If adding to gin & tonic, consider combining gin, seeds and lime in a shaker first, to release more cardamom flavor
  • If adding to soda water, stir for 20 seconds to spread cardamom flavor
• Add lime if desired.

Voila!

JAKE | Mango Shandy

Grab a Mango IPA beer (or normal IPA), a fresh mango, and top it off with Sprite! What is more tropical than beer & mangoes combined? The perfect tropical escape while being stuck. My amazing team at Dialogue pioneered this drink. When we received our Mango IPAs, we combined it with our strong demand by Aussie and British customers for a “shandy”.

I’d suggest this drink is best served alongside a bbq and a pool! If neither are possible, a home-cooked meat dish with YouTube “ocean views”. Haha

Ingredients:

• Mango IPA beer (or normal IPA), 
• fresh mango, chopped
• Sprite

Method:

• Combine chopped mango with IPA then top with Sprite.

JIN | Egg Coffee

Drinking egg coffee sits near the top of popular experiences in Vietnam right now. Even the locals pride themselves in indulging at least one time in life. Only two places in Hanoi retain the “original location” status for egg coffee, which makes it even more mysterious. I ordered my first egg coffee in Hanoi years ago. Drink it in place of any other coffee at any time of day. I vote it as the most unique coffee option in Vietnam. 

Our team member, Thang demonstrates how to make it:

Ingredients:

• 3 egg yolks
• 2 spoons of condensed milk (can substitute sugar or honey)
• coffee of your choice

Method:

• Make your coffee of choice.
• Separate the egg yolks from the *whites (save whites for a proper Gin Fizz) 
• Put the egg yolks into a bowl 
• Add condensed milk (or sweetener) to the egg yolks. Add according to the amount of sweet you want.
• Mix this well until it thickens, by hand or mixer machine.
• Once you have the egg foam, time to serve the drink by pouring on top of your coffee.

Done. Very simple.

PAWEL | Kaffir Variation

In my opinion, fresh Kaffir lime presents the key to any great Asian-themed cocktail. Citrus hystrix, known as Kaffir lime or makrut lime, makes for a distinct flavor in any product of mixology with a lot of applications. This works for a variety of classic citrus-based cocktails:

Presenting, “When Life Gives You Kaffir Limes.” 

Are you into the classics? Slice up the lime and combine with your “good old screwdriver”. 

Ingredients:

• 2 ounces of vodka
• 3 ounces of orange juice
• 1 kaffir lime
• ice

Method:

• Combine vodka and orange juice over ice
• Lightly squeeze lime wedges and add to drink

Or try, “Mojito meets South East Asia!” 

If you’re looking to cool down, go for your favorite mojito recipe but crush some kaffir lime leaves into the mix.

Finally, if you’re not a straight whiskey/bourbon person, then peel the kaffir fruit and turn your favorite smokey old-fashioned into a uniquely-scented experience. Flame kaffir’s zest along with sweet orange peels. Remember to wipe the smoked peels before dropping them in.

Truly, a super-fruit.

CLAIRE | 50 cent drafts

Ok it’s not exactly a recipe, but Cambodia’s 50-cent draft beats anything else for my favorite Asian-inspired drink! No mixing, plain drink, no hangover. Nothing better exists than a cold draft after a long cycle. Local companies create these cheap lagers, thus the low cost. But, poured from a tap into a frosty mug, this drink equals refreshment. I must add, for a woman, I love going against the gender stereotype of drinking a pint!

Ingredients:

• Incredible thirst
• Favorite barstool

Method:

• Request, consume and sigh happily

REECE | Ginger Rogers

The well-known version of this uses ginger syrup which is fairly easy to make in advance. Or my lazy version which requires just muddling some ginger with the mint and syrup (if you don’t mind ginger chunks). 

Ginger instantly reminds me of Asia, particularly Southeast Asia. Used as a key ingredient in cooking, it can be found (and smelled) everywhere.  

Ginger adds a zesty and peppery note, and pairing it with mint leaves and lemon makes this a very refreshing drink that’s perfect for a hot day. Ginger is also well known for its medicinal qualities, but I’m not sure a cocktail is going to be the best delivery method in those uses… or will it… 

Ingredients: 

• <1-3 Peeled chunks of ginger (by preference) 

• A few sprigs of mint
• 1/2 oz (15ml) Sugar syrup or Ginger syrup (steps below)
• 1/2 oz (15ml) Fresh lime juice
• Ginger ale 

Method:

If making the ginger syrup…

Simmer a cup of water with the ginger chunks and half a cup of sugar for 30 min strain and cool. Use in place of the fresh ginger and sugar syrup.

Lazy method if not making syrup…

Muddle half the mint leaves with the sugar syrup and ginger to really squeeze out that flavor, you could strain this if you want it to look nice but leaving the chunks in gives it that extra kick of flavor. 

To finish…

Gently muddle remaining mint leaves in a tall glass, add all the remaining ingredients, stir and top with ice. Enjoy!

Garnish with lemon or fresh mint if you are feeling fancy. 

THANG | Power-packed Lime Juice 

On our tours, the guests and guides alike prefer this one drink above the rest – lime juice. After a satisfying ride, or for breaks in between, tasty lime juice or lime soda water really invigorates and restores.

One of the most basic drinks on this list of favorite Asian-inspired drink recipes, lime juice quite possibly contains the most health benefits. Regular limes contain a lot more juice than their Kaffir cousins above. This power juice carries calcium, phosphorus, potassium, and lots of vitamin C — all for the low cost of 5 calories per wedge!

Ingredients:

• 1 lime (according to sour preference)
• Glass of water or soda water
• Preferred sweetener (sugar or honey)
• Ice

Method:

• Cut and juice lime into glass of ice. 
• Add water or soda water and sweetener. 
• Mix well and enjoy!   

Yes, beyond a plethora of incredible food options, Asia also boasts some unique drink offerings. Which of these favorite Asian-inspired drink recipes will you try? For a great summer cool-down or an any-season refresher, we invite you to have a go and enjoy the results! 

Sharon and Robin went on a 13-day long Self-guided ride of the Coast of Vietnam and the Mekong Delta. Their account of the adventure surpassed our expectations completely, and we are proud to share this in-depth, personal account at cycling across Vietnam self-guided. 

Sharon and I loved Vietnam. 

We visited for a month, starting in the north, then exploring the middle and finally the south; Ho Chi Minh City and the Mekong Delta. We thoroughly enjoyed our visits to Ha Long Bay, Ba Bay National Park, Hanoi and HCMC, but our two self-guided rides with Grasshopper Adventures on the ‘Vietnam Ocean Road’ and through the Mekong Delta were the highlight of the trip by far. 

Robin and Sharon in front of Lover’s House in Sadec

Those rides took us way off the beaten track, into places that, surely, few visitors to Vietnam ever see. We are fairly experienced bikers, having done self-guided rides (with and without bag transfer) in Italy, France, UK, Ireland, New Zealand and Canada. The customs there are familiar, and we speak a bit of French and Spanish so we muddled through.

We expected Vietnam to be a whole new ball game, which is one of the reasons we decided to go there, and it certainly was. Now, we can hardly wait to go back there again.

Among many uncertainties, we wondered how we would manage with the language. Vietnamese seems, to us, to be all about intonation, so even when we said it like the travel dictionary said we should, we usually got a puzzled look — always with a smile. Even Google Translate’s pronunciation on our phones provided little help, but it never mattered. In the end we always managed to get what we wanted. 

Veggie galore

We experienced a few interesting non-verbal interactions. First of all, people notice two mature (?) westerners on bicycles out in the middle of the countryside. We were on a tiny ferry standing in the midst of a throng of about 20 motorbikes. I stand at 194 cm, way up there relative to most Vietnamese. Sharon is tiny, 160 cm and slim. The man next to her grinning held up two hands, one with thumb and forefinger almost touching, the other with them far apart. She looked at him puzzled for a moment then got it. Friendly, laughter rippled through the throng. We realized that without talking, we could still share a joke.

Another instance, a bit more complicated, occurred in a small town on the way to Tam Kai. I ducked into a market to buy some oranges (our favorite riding refreshment). I chose a vendor and selected my oranges. As I always did, I pulled out some notes and held them up for the vendor to point to the correct ones for payment. A woman who had come from behind the stall and stood next to me pointed to a 50K note and held out her hand. I gave her the 50 and she stepped away. The woman behind the stall now held out a 20K note which I assumed was my change, so I took it and put it in my wallet.

Then I heard laughter and looked around to find all the other vendors and customers watching me.

I realized what had happened. The first woman asked me to gift her the 50K and the second held out the 20K to show me the price of the oranges. Once the first woman realized the mistake, she came over and gave me back the 50K. I gave back the 20K, paid for the oranges, and left amid a market full of grins, chatter, and laughter. We had a good few other light and playful moments along these 15 days of self-guided adventure.

Aerial shot of Hue

A bit of trepidation touched the first day out on our bikes in Hue. While traveling by vehicle, we saw the steady streams of scooters and motorbikes and wondered how we would navigate them. We discovered the secret to just go with the flow and the traffic will flow around you. Heads up — few if any stop signs exist, so unless at a traffic light, intersections are give and take. Once others understand where you want to go, they either speed up or slow down to make space as you proceed. Almost everyone rode on two wheels like us and were very attuned to that mode of transport. Within an hour, we moved comfortably, even in the busy city of Hue. Everything flowed so nicely there, we almost thought we should do away with stop signs here at home.

Imperial Citadel in Hue

The two rides are quite different. The Ocean Road boasted more open countryside and longer stretches. Here we cruised along, enjoying open views across rice fields, rivers and lagoons, and all that goes on in them. That said, the ride passes through lots of small communities with shops to buy snacks and water. We skip a meal during the day while riding. We just snack on fruits and bars. But we enjoy a coffee stop or two and found at least one good coffee shop every day, even in out of the way places.

There is nothing like a good strong Vietnamese coffee with condensed milk to rev up the engines.

Leaving Hue and its amazing market, we soon approached the countryside with great views of country and community life all along the way to Vedana Lagoon. We saw it all easily from the bikes: agriculture, fish farming, domestic animals and village life. This low coastal area of Vietnam stretches with many rivers, canals and coastal lagoons, so we often enjoyed water views of one kind or another. We looked with amazement at the extent of fishing and fish and shrimp farming along the way. The fishing village just before the Vedana Lagoon Resort presented interesting and colorful photo ops at every turn.

Lagoon in Lang Co

Even though we ride quite alot, with both of us over 70 we felt a bit anxious about the Hai Van pass that faced us the next day. We opted for our pick-up to arrive at the bottom of the other side of the hill, rather than ride the additional 20 km into Da Nang. An idyllic first part of the day, we rode through scenic countryside with hardly a vehicle going either way and very few motorbikes. The only road traffic that slowed us down amounted to a herd of water buffalo shuffling along.

Lagoon in Lang Co overlooking the Hai Van Pass

We rolled into Lang Co along coastal sand dunes with new tourism development springing up and arrived at coffee time much earlier than expected. We found a variety of coffee shops, each filled with tourists. (By then, we no longer thought of ourselves as tourists. Tourists sat in air-conditioned buses and vans, looking out of tinted windows). We downed our coffee with extra condensed milk and headed up the pass. 

Up the Hai Van Pass

We conquered the steep climb easily, in low gear. With a meditation mindset we soon found ourselves at the top. There, all the women sellers in the stalls came over to look at my wife and ask her age. Then down the other side, with spectacular views to the sea and out over the bay to the Da Nang skyline gleaming in the sun. I can just see it! The downhill was a glorious long, swooping run, curve after curve descending to our pre-arranged pick up point. 

Japanese Bridge in Hoi An

After, we took a rest day in wonderful Hoi An. This place really deserves a week or even a month. Suffice it to say, you won’t get bored or hungry there. Then we delighted in three more outstanding days of riding and reveling in country roads and small towns. Here and there we stopped for a short stretch on a busy road, but these were never a problem. With four lanes, traffic mostly keeps the right lane for two-wheeled traffic, and vehicles stay in the left lane. 

Detail of the My Son ruins

There were interesting sights every day. We suggest leaving early for My Son for lots of time to tour the site. On the second day, be sure to tour the heroic mothers monument near Tam Ky (great coffee opposite too). The small museum under the monument should not be rushed. Once again, set out early so you have some time to relax and enjoy La Domaine. This unique, out of the way, laid back resort sits on Tam Hai Island. 

We are of the Vietnam War generation.

Not to get political, but one cannot visit Vietnam without being conscious of the role of western countries and their allies had in wreaking havoc in Vietnam. The last day took us to Quảng Ngãi and the memorial at Son My (site of the famous My Lai massacre). Before coming, we watched Ken Burns 2017 10-part documentary ‘The Vietnam War’. I recommend this to anyone visiting the country for a deeper understanding of what they will be seeing as they travel through it. 

Son My Memorial monument

For us, the Son My memorial seemed more of a pilgrimage than a visit. So we started the day in somewhat of a somber mood. Riding along the coast near Chu Lai Airport, we viewed kilometer after kilometer of failed resort developments on the sea. This reminded us of the fragility of the trajectory that Vietnam was now on. It emerged tentatively from a period of isolation from the rest of the world following the Vietnam War. All of this happened so recently. We wondered what was in store for us at Son My.  The sky, blue from corner to corner, lifted the somber mood a bit. The countryside lay carpeted in that luminescent green unique to rice fields. 

Son My Memorial grounds

The Memorial should be taken in slowly. It requires some time to wander around the village site and to visit the museum for an hour at least. There was none of the feeling of anger that we somehow thought should be there in abundance; just a deep sense of sadness about what war does, especially one so misguided. The museum is small but punchy and we were impressed by the prominence given to the US airmen and the reporter who tried to stop the massacre.

Here was a genuine attempt to tell the full story, not to recriminate, and never to forget.

After a couple days of relaxation in Hoi An and Ho Chi Minh City, we were into our sixth day of riding in the Mekong Delta.

What a place! The Mekong Delta ride was intimate, with lots of narrow paths, short turns, sudden bridges, and lazy ferry crossings. There are rivers, canals, and wetlands everywhere. Much of the time is spent riding along dikes with water on both sides and through communities perched alongside the water, on paved and unpaved paths designed for two-wheeled traffic only. Paths were often shaded over by trees with coconut and banana trees predominating.

“Hmm, I better walk it”

On dikes many homes fronted onto the path, while the back extended over the water (or possibly the other way around). Often homes and shops had a roof that extended out over the path to the house opposite. Cooking, work, and play took place right next to the path.

At times it felt like we were riding through someone’s house as we tried to avoid beans and spices gingerly laid out to dry in the sun. Then all of a sudden we would burst out of a narrow vegetated path and be in a bustling town. 

Riding in the Delta one must go fairly slowly, especially when there are houses. There are a lot of people, many kids close to the riding path, and so much to see. Slowing to peer through the vegetation into the canals, we saw all kinds of interesting activities.  We observed fishing, growing stuff, gathering who knows what by digging in the mud, and transportation of all kinds of things by boat. Boats docked everywhere. The size ranged from small boats for getting up narrow canals or fishing close to shore, to large river-going vessels that, for all we knew, might have been headed for Phnom Penh, Cambodia or Vientiane, Laos.

River trade on the Mekong

We sat having breakfast at Mekong Lodge, on the deck by the large arm of the Mekong River near Cai Be, and watched the river traffic for ages. There were container ships with 4-6 containers, boats, and barges towed by tugs, loaded with sand and other goods going in both directions. Alongside which moved local ferries carrying people to work and even some boats with tourists for a day out.

Life on the river is fascinating indeed. We are dog lovers and loved seeing the dogs on boats and floating fish farm trotting confidently along narrow walkways. They took their jobs seriously, warning off birds and presumably intruders. Many of the boats were clearly homes, living quarters astern with the wife washing or cooking while the man drove the boat. Maybe a child or two played in the mix. At the end, we got to see this aspect of river life up close when we visited Cai Rang Floating Market in Can Tho.

So much has been written about this famous floating market that we thought it must be overdone. It’s not.

Try to be there when the sun comes up and the colors come alive. The whole scene is fascinating — not just the markets, but the life aboard the boats which is plain to see. If this sort of thing floats your boat (pun intended) have a look at  ‘Morphology of water-based housing in Mekong delta, Vietnam’ to learn about housing on and by the water. 

Can Tho was like an explosion. After riding all day on small tracks we crossed the river by ferry and were in the middle of a sizable bustling city. We took a deep breath and headed for our hotel by the waterfront. By the time we showered and headed out for dinner it was like stepping into a fireworks display. Bright lights and people everywhere, restaurants, dinner cruise boats, and coffee shops. The riverfront promenade is clearly the place to be after sundown.

What a lively scene and a fitting final night to an amazing ride.

Huge thanks to Sharon and Robin for this contribution.

The full itinerary of Sharon’s and Robin’s Self-guided adventure along the Coast of Central Vietnam can be found here. If you are interested in a self-guided tour of the Mekong Delta, the second part of their 13-day adventure, then simply reach out to our travel experts. 

Adventures bring out the magic in life. Facing challenges together, exploring new cultures, the big and small moments reminding us how precious it is. Briefly, time stops and we take in the funny, the crazy, the touching — grateful for the experience. At Grasshopper, these experiences fill our email inboxes, our social media, and our own memories. Below we enjoy the privilege of sharing some of these top tour moments from both guests and staff with you!

Clotho Family | Dash’s Song, Cambodia

Clotho family joined a couple of Grasshopper tours. They kindly shared a fond memory of their son, Dash, on his first family bike tour in 2018.

My husband and I traveled all over the world on our bikes, but we took 6-year-old Dash on his first Grasshopper bike tour in Cambodia. I hoped that Dash enjoyed biking as much as us and I watched him over the last few days. He sings when he’s happy. On one of the last days, we pedaled through small villages, through warm air scented with flowers and food cooking. The sound of music drifted from open doors. Then I heard it: “Doo dah dee dum, Jackfruit! Dee dah dee do, Butterfly! Doo dah dee do Coconut! Dee dah dee do, little dog!” Dash sang along as he pedaled behind Brant, making up a song about everything he saw and lifting one hand off the handlebar to point it out. He was happy. That’s when I knew: we had another bike traveler in the family. 

Sumi | Cherished Differences, Vietnam

I cycled with my fiancé Pawel on a 7-day long self-guided tour in Vietnam. The self-paced rhythm of our holiday highlighted the trip. I enjoyed the freedom of cycling just with my partner and choosing where and when to break for lunch or an obligatory selfie. We even re-routed for some more adventure with evening relaxations by the pool with margaritas. However, the top tour moment prize goes to the Hai Van Pass ride. It showed how very different people we are. I love the climb, Pawel the downhill. Yet we saw how cycling together helps us to understand and cherish those differences. My favorite holiday by far, I look forward to the next — a more hilly one. Brace yourself, Pawel!

Alison | Daily Dose of Kindness, Sri Lanka

It’s helpful, through this crazy time, to remember the fantastic trips I took through the years, even as I can’t take trips right now. So many super memories. On my 2018 cycling tour in Sri Lanka, I stayed in the old fort at Galle for a few days. I loved staying there! I took the opportunity to cycle out along the seaside each day. Each of those days, I stopped at a friendly family’s produce stand. The family was so kind and friendly — a mother, father, and their two little boys. We shared some nice conversations and they had some of the tastiest coconuts and bananas on the whole trip! The connection with that family remains the most special and sweetest memory.

Reece | A Loy Krathong Spectacle, Thailand

We cycled northern Thailand and just finished our final ride from several memorable days exploring with a really fun group. The transfer brought us into the heart of Chiang Mai, a city bursting at the seams with a growing carnival atmosphere. The annual Loy Krathong festival was in full swing and this city was ground zero for the event. We enjoyed a farewell dinner on the waterfront and gazed at the endless stream of flaming lanterns being launched into the evening sky. The spectacle of the event, the great company, the joy of the crowds, and the all-round festive atmosphere combined magically. The memory still makes me smile as I write this.

Christie | The Simon Effect, Cambodia

Each group tour always exhibits different combined energy and dynamics. As a host, I found this intriguing and the source of my top tour moments! Each time, at least one “funny guy” joins the tour. I delight in watching this person stir things up within the group — usually to positive effect. On one particular Mekong Bike & Boat tour, Simon filled an inspiring version of this role. Exceptionally tall, with a bellowing voice, he caused eruptions of laughter from the local children we cycled past. He answered their excited “Hello! Hello!” with a musical “Why, hello there!”. Each time our group sat down for a meal, the table with Simon stood out. Everyone there stayed fully engaged in one of his conversation starters and often echoed with belly laughter. He thinks that life is too short to not dive straight into interesting topics and to see the humor in most everything. Cheers to that! 

Jake | Spinning on Knuckles Range, Sri Lanka

Knuckles Range! Two words I remember always. I woke up that early morning in Polonnaruwa, Sri Lanka. Our tour leader, Nishan, explained to us that today was a big challenge —12km uphill. No flat. I never pushed my body to this extreme before. As we hit the ascent, our group of 8 stuck together, smiling and pushing each other as we inched (literally) closer to the top. With the GPS turning off regularly due to low speeds (as low as 3kph), our legs spun for hours in the lowest gear as we edged our way closer. The feeling as we got to the top of that climb, remains unforgettable. Also Jenny — an Aussie lady in her mid 60’s next to me — wore an amazing smile, and was exuberant that she did it! It made the day worth it and so much more!

Claire | Perspective & Perseverance, Vietnam

I gratefully experienced a cycle tour in Vietnam alongside my Dad, which made it even more special. The extreme difference in day 1 to the other 5 days became a memorable moment. We were caught out in a Typhoon on the first day of riding in Dalat, which made for pretty lousy riding conditions with the wind and hills. The days that followed with plenty of sunshine, however, compensated for this. I remember the sight clearly as we descended from Dalat into Nha Trang — a beautiful mountain section. A 75-year-old couple on the tour rode a tandem bike (couple goals!) and their determination throughout the trip inspired us! We finished up our tour in Hoi An as they continued on to Hai Van Pass. So strong! 

Steve | A Divine Dance, India

The trance-inducing music and dance performed by monks at the Vaishnavite Hindu monastery on Majuli Island felt mind-blowing. Truly the dance remains the most riveting and inspiring religious ceremony I’ve ever witnessed. And that top tour moment is just day one of the India Bike & Boat programs!

As long as the sun rises, adventure awaits! If that means taking an excursion away from home, try Asia. We love being the source of people’s “top tour moments” and exist to give the most memorable and genuine experiences possible. No matter the location of your next amazing moments, we wish everyone many magical surprises, humor, and connection on your travels. 

Thang brings us one of the most coveted dishes in Vietnam — Caramelized Pork. This is comfort food Asian style!  

As a long-time guide of Grasshopper tours through the Mekong Delta and other parts of the country, he experiences a broad variety of Vietnamese cuisine. So we can trust that when he offers up a recipe as “one of the great dishes of the region”, we are in for a treat! 

One of the best parts of traveling as a guide is you can taste all the good food from different parts of the country, and yet, the Mekong delta is absolutely my favorite part — with its friendly people, scenery, fruits, and especially its food. 

Among so many great dishes of the region, my favorite is Caramelized Pork. The combination of genuine ingredients, the sweet from caramel, the light spicy flavor from the pepper and chili all make this a favorite dish for guests along tours in the Mekong Delta region.

Vietnamese Caramelized Pork

Ingredients

2 tablespoons brown sugar

½ lb [300 g] pork belly or butt (sliced into thin, 2-3 cm strips) 

1 tablespoon salt

1teaspoon black pepper

1 – 2 red chilies (if you like spicy       

3 tablespoons fish sauce

3 tablespoons minced shallots

1 tablespoon honey  ½ cup [150 ml] of hot water

Marinate Pork

Put all the pork into a bowl and add in 2 tablespoons of fish sauce, 1 tablespoon of honey, ½ teaspoon of salt and mix it up, then leave for about 10-15 mins. 

I like to put honey on it as it helps to make the meat become more tender when cooking.

Caramelize Pork

Heat a pan to medium heat and add brown sugar. As soon as it melts and turns golden, add 3 tablespoon minced shallots until it smells nice. Then add pork, raise the heat to high and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.) Keep stirring until the fat comes out and the pork turns lightly browned. This normally takes about 3-5 minutes. Then pour hot water in, reduce the heat to medium and simmer for about 20 minutes. Taste the sauce, adding fish sauce, sugar, or salt to balance out the taste and tune it to your liking. It should be slightly salty to balance out the sweetness. Add in chopped chili according to your heat preference. 

After this time, the pork should be caramelized and brownish color. If not, raise the heat and cook 5 more minutes. The leftover sauce should be about 2 tablespoons, then add the pepper and mix it up. 

Transfer to the serving bowl and serve with steamed rice. A side of steamed vegetables would make a great combination. 

Enjoy this bit of authentic Vietnamese-style cuisine in your own home. From our many Grasshopper team kitchens to yours — have fun and enjoy!

At some point in time, most cyclists come across the occasional daunting stretch of sand. In areas around the ancient temples of Cambodia, Thailand, and Bagan, sandy patches are especially common. Whether encountered while traveling the world or in local backyard trails, it helps to have a few tips on cycling through sand smoothly. Grasshopper team member, Christie, gives us a run-through of keeping momentum, direction, and confidence in mind when cycling through the sand.

The following tips will not only prevent you from getting stuck in the deeper parts, or even a possible tumble (though most often a soft landing), but with a little practice, confidence can be built to see those grainy seas as simply a fun challenge in the midst of a great ride. 

Tips for Cycling Through the Sand

Momentum

Maintain the same speed when approaching the sand and don’t slow down much. Make sure the bike is in a low gear and pedal on through it.

Direction

It’s important to keep the front wheel straight. Try not to change direction while in the sand as this will slow down the momentum and increase the chance of getting stuck. Hold the handlebars firmly, but not with an iron grip.

Look Forward

It’s tempting to look at the sandy challenge beneath the wheels, but keeping a straight gaze ahead helps in maintaining a straight wheel and mentally eases the mind as the focus is on getting through it.

Weight Distribution

Another tip for cycling through sand is to keep your weight in the seat and avoid leaning into the handlebars. Putting more weight on your front wheel digs the tire into the sand and prevents smooth and quick movement. 

Confidence

In all these things, approach that sand with confidence! After a few tries implementing these tips on cycling through sand, this terrain will start to seem less of an enemy and more of a chance to increase riding skills. That leaves more energy for enjoying the surroundings and having a great time!

Don’t forget, practice is a great way to get past your fears and succeed! See you out on the trails!

Presenting this authentic version of the popular Taiwanese beef noodle soup recipe is our Taiwan leadership, Tot & Simon. They fell in love with the country in 2003 and have been sharing it with our Grasshopper Adventures guests for 14 years now. In that time, their family (2 young children, 1 old Labrador, 1 tearaway puppy and 2 Russian hamsters) has truly experienced the best of this island. Thanks to Tot for providing this detailed recipe of their best food experience!

Here is an authentic recipe of our local favorite from Taiwan — Taiwanese Beef Noodles. It’s a staple in our house and a ‘must have’ while in Taiwan. This tasty local noodle soup is readily available in restaurants and markets throughout the island, but nothing beats a home-made bowl. Having tried many recipes over the years, this one was passed on by a Taiwanese friend’s ‘A-Ma’ (grandmother) and is well worth the effort.

For best results, use a high-quality beef chuck and use a pressure cooker if you have one. If not, go for a long and gentle cook on the stovetop — the longer the better as tender meat is the key for beef noodle soup! We suggest serving with fresh chili, a splash of chili oil, and a handful of fresh coriander!

Authentic Taiwanese Beef Noodles

Serves 2
Prep time  1½ – 2 hours

INGREDIENTS

Soup:

• 2 tablespoons of peanut oil
• 1 large spring onion or shallot (finely chopped)
• ½ large onion (chopped)
• 2 tablespoons grated fresh ginger (young ginger with soft light-colored skin is best)
• 2 cloves of garlic (finely chopped)
• 1 fresh red chili (seeded and finely chopped)
• 1 dried red chili (seeded and finely chopped)
• 7-8 oz boneless shortribs or chuck beef (diced into ½ inch cubes)
• 3 cups (1½ pints) of beef stock
• 1 teaspoon dark soy sauce
• 2 teaspoons of light brown sugar
• 1-2 teaspoons of chili-bean sauce (or to taste)
• 1 teaspoon of corn starch (mixed with x2 teaspoons of water)
• 1 small romaine lettuce heart
• 4oz flat dried noodles (or fresh if possible) 

Garnish:

• 2 spring onions (finely chopped)
• medium bunch of fresh coriander (finely chopped)

COOKING INSTRUCTIONS

1. Heat the oil in a large saucepan over medium heat.
2. Add the spring onion and chopped yellow onion and cook until soft.
3. Stir in the ginger, garlic, and chili and cook for 1 minute.
4. Add the beef andstir-fry until it begins to turn golden brown.
5. Pour in the beef stock and bring to the boil.
6. Reduce heat to a simmer, cover, and cook until the meat is very tender (about 1½ hours).
7. Meanwhile, bring a large pot of water to a boil and cook the noodles (check packet for cooking times).
8. Drain and rinse the cooked noodles under cold water and then set aside.
9. Whisk together the soy sauce, sugar, and bean sauce in a small bowl until the sugar is dissolved and stir into the soup.
10. Add the corn starch (stirring continuously) to the soup and cook until thickened (1 minute).
11. Divide the noodles between 2 bowls.
12. Stir the Romaine into the broth and ladle the hot soup over each bowl.
13. Garnish with chopped spring onions and fresh coriander and serve immediately.

TIP: For a real touch of local Taiwan try adding a little fiery chili oil when serving!!

Gather your ingredients for this authentic beef noodle soup recipe, have a favorite drink nearby, and turn on some classic Taiwanese Hakka music. Enjoy the experience of the culture’s flavors and sounds right in your own home! To read more about Tot and her family’s experience in Taiwan, check out their article on our blog.

A fan of crab and the complex earthy flavors of curry? Look no further as Vinoli, our operations manager in Sri Lanka, has put together this amazing recipe for Sri Lankan Crab Curry and included tips to make it as she most prefers — a bit spicy! This is optional of course.
Beyond amazing wildlife and beautiful scenery, Sri Lanka is also renowned for its delicious food, so enjoy bringing a bit of it to your home. 

Sri Lankan Crab curry, also known as Jaffna Crab Curry or Kakuluwo Curry, is a traditional spicy dish in Sri Lanka. The dish originated in the northern regions of Sri Lanka but now it’s popular around the country, mostly in the seaside areas where fish and other seafood are staple foods. While the crab can be substituted beef, pork, chicken, or another protein, the crab meat adds a special flavor to it… oh, when thinking about it my mouth is watering.

My all-time favorite meal would be Sri Lankan Crab Curry, Pol Sambol (Coconut Sambol) with Roast bread. I would have this dish any given time, anywhere; I guess maybe because I like spicy authentic food mostly.

Crab Curry (Kakuluwo Curry / Jaffna Crab Curry)

Ingredients: (2-3 SERVINGS) 

Meat

5-6 Fresh blue swimmer crabs or Mud crabs, cleaned and cut in half

(Note: may substitute crab for chicken or another protein)

Coconut-Rice Mix

½ tbsp raw white rice

4 tbsp ¼ cup desiccated coconut (unsweetened) OR freshly grated coconut

Other Ingredients

• ½ yellow onion (finely chopped)
• 1-inch ginger (minced)
• 6 garlic cloves (left whole)
• 1 ½ tbsp of unroasted curry powder (recipe below)
• ½ tsp cayenne pepper (For extra spicy 1 heaped tsp would do)
• 1 tbsp tamarind paste
• 2 tsp sugar
• 2-3 fresh red or green chili peppers 
• 6-8 curry leaves
• 1-2 pandan leaves (fresh or dried)
• 1 can of coconut milk 
• Salt to taste
• Drumstick leaves (optional) – Alternatively you can use parsley
• Water as needed

Unroasted Curry Powder Recipe:

• 4 tsp whole coriander seeds
• 3 tsp whole cumin seeds
• ½ tsp mustard seeds
• 1 ½ tsp black peppercorns
• 1 tsp fennel seeds

Finely grind all the spices for the unroasted curry powder in a spice grinder. Set aside. 

If you are using roasted curry powder, add another 1 tsp of fennel seeds, ground to a powder (or ½ tsp ground fennel).

Crab Curry Instructions:

1. Grind the raw rice and coconut until fine (or if using fresh coconut, grind until you have a fine paste). Set asideAdd about 2 tbsp of coconut oil (or vegetable oil) into a large clay pot or a saucepan (there has to be enough space to gently stir the crabs) and heat over medium heat.
2. Add the onion, ginger, garlic and saute for a few minutes until the onions have softened
   When onions are soft (golden color), add the 1 ½ tbsp of the curry powder, cayenne pepper and coconut/rice mix. Cook for 2 – 3 minutes until the spices become fragrant
3. Add the tamarind paste, sugar, chili peppers, curry leaves and pandan and ¾ of the coconut milk from the can.
4. Add a generous ¼ tsp salt (more can be added after you taste it later). Bring it to a boil.
5. Place the crabs in this gravy and gently mix to coat the crabs with the thickened gravy 
6. Bring it to a boil on medium-high heat and then lower the heat to medium, cover and simmer for 15 – 20 minutes, until the crabs turn pink and are cooked through. Make sure to turn over/stir the crabs halfway through cooking to make sure they are well coated with the gravy while being cooked
7. If you prefer it more creamy, you can add extra coconut milk, or up to ½ cup of water to dilute the gravy
8. Add the drumstick leaves or parsley and stir through while hot
9. Serve warm with steamed rice or roast bread /Kade bread

At home, I usually make the Sri Lankan Crab Curry a bit spicier depending on the mood or with what carb I eat it with. As a personal touch, I add a few drops of lemon or lime after taking the dish from the heat so it has a sour touch to it in addition to the spices.

Now, give it a try and tell us how it goes 😉

Alongside unique customs, languages, and crafts, new places mean new foods! In Southeast Asia, the variety of strange-looking and surprise-tasting fruits and vegetables surely exceeds this article space. Let’s just grab a few for starters and discover 7 unique fruits and vegetables from Southeast Asia

Rambutan

Rambutan looks like something from another planet that one would probably avoid touching, let alone consuming. A bunch of rambutans is made up of small red balls covered in light green spikes, but these are very soft spikes upon closer inspection. Open the soft covering to reveal a lichee-type of pale fruit inside. The taste is comparable to a grape or lichee. Mind the seed in the center! Best to take bites around it.

Lotus Seeds

Lotus seeds are comparable to small wet peanuts. After the flowers have bloomed, a stem of seeds remain. People collect and sell them in petal-less bouquets, each base containing a couple of dozen seeds. To eat this little wonder, there a few steps to follow. Simply tear open part of the green base and pull out a small green seed. Bite or use a fingernail nail to open the green outer layer of the seed and from here it can be eaten. The middle of the seed has a tiny plant with a slightly bitter taste. Some people prefer to go one step further, biting the little seed in half and removing the tiny plant as well. No matter, one will surely reach the expert level, moving through multiple flowers in no time.

Explore Southeast Asia with us

Banana Flower

Yes, banana trees have flowers — huge, purple and tear-shaped. These multi-layered blossoms grow at the end of the banana bunches. To find the tasty center, peel past the red leaves, through the clusters of florets, to the white “heart” inside. The heart will oxidize quickly, similar to artichokes and apples, so it can be put into lemon water immediately to slow the process. The heart is the main part used for cooking and is used in stir-fries, soups or raw in salads.

Dragonfruit

The shape and interior of this stunning fruit do hint at its magical namesake. The outer pink cover is spotted with quite a few thick, spiny shaped green curls and the inside is white with small black seeds speckled throughout. The interior flesh is accessed easily by cutting and peeling the exterior. The taste is very mild and some have said, rather anti-climactic for all its show. An alternate type of dragonfruit boasts a stunning pink color inside, with a similar though slightly sweeter taste.

A bike is the best way to travel

Bamboo Shoots

In the west, bamboo is seen as a panda’s snack or maybe the small Asian-style plants that live easily in decorative pots at home. In Southeast Asia, it’s incredibly versatile, providing excellent construction material as well as healthy meals. At the base of a cluster of bamboo, the new shoots are cut and peeled, then sliced thinly for soups, braised, or stir-fried. A refreshing and mild flavor, this vegetable is rich in protein, vitamins, and fiber.

Mangosteen

Also known as the “Queen of fruits”, the small mangosteen is another fruit that’s full of surprises. The unassuming hard shell is a dark purple with a solid clover-like leaf at the stem. It takes a bit of practice to apply pressure to the outside, using both thumbs, to convince the shell to give way, past a deep purple wet fiber to the shocking white center. Bright white and sectioned like a mandarin, the mangosteen tastes deliciously sweet and worth the effort.

Durian

What better fruit to follow the Queen of fruits than the King of Fruits, Durian. This controversial fruit has caused an international stir as its reputation for stink, compared even to rotting garbage, has raised curiosity, fear and suspicion. The imposing green fruit, covered in pointy hard spikes is banned from hotels and buses as the smell permeates the air quickly and completely. However, many fans love durian, and the smell causes salivation and craving for the sweet custard flesh. Each careful cut reveals a section to remove, often 4-5 in total.

Explore Southeast Asia with us

The list goes on and the author, a long-time resident of Cambodia, is now craving her favorite snacks. If ever in Southeast Asia, be brave, try some selections from a fresh array of fruits and vegetables. One never knows when a pleasant surprise will become a new favorite. Off, to buy lotus seeds!

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