You haven’t lived until you’ve had a bun cha lunch with Yang at the Bun Cha Nem Cua Be Dac Kim in Hanoi, where women crouch on the street to grill small, fragrant minced pork patties over charcoal, then send them to your table with bowls of hot broth, round rice noodles, loads of herbs, chopped chilli and garlic, and a platter of nem cua be (crisp spring rolls stuffed with crab meat) while you’re drinking beer and fanning yourself before you pass out in the heat and the excitement of it all. You dip the pork and the spring rolls in the broth in a frenzy of freshness, tang, smoke and scorch - and all for 40,000 Vietnamese dong, or around Aus$2. I can’t wait to go back – as long as Yang promises I don’t have to ride a bicycle through the rice paddies again and that he will stay by my side like sticky rice when we cross the streets in Hanoi.

Terry Durack, Sydney Morning Herald, Sydney, Australia

Yang’s excellent knowledge of  his native cuisine is beyond par. The great thing about him and his company is the professional dedication in promoting the food of Vietnam without reservation so be assured of a culinary journey that’s truly memorable.

Tony Tan, Australia

Vietnam is full of wonderful food and wonderful people, but you need someone to open the door for you so you can experience both.  I can’t think of anyone better than Yang-Vuong Lien Duong (Yang) of Indochina Charm Travel. He genuinely wants you to learn more about his country, his people and their food; he’s a great teacher and teller of tales, and his own gentle humility, hard work and sense of humour are the key to getting a real taste of Vietnam. Can’t recommend Yang and his team highly enough.

Jill Dupleix, food and travel writer, Sydney, Australia