Spice Garden in Cu Chi

Rambutan: The Exotic "Hairy Cherry" of Spice Garden
Discover the Rambutan one of Vietnam’s most iconic tropical treasures, grown organically at Spice Garden (Cu Chi).
*The Look:Don’t let its "hairy" red skin fool you! Inside this exotic exterior lies a translucent, pearl-white flesh that is incredibly juicy.
*The Taste:It offers a perfect balance of floral sweetness and a refreshing, mild acidity—often described as a mix of high-quality grape and lychee.
*The Experience: At Spice Garden, our rambutans are **100% organic. You can peel them easily by hand to enjoy a firm, crunchy texture that is as clean and healthy as nature intended.
Pro tip:Look for the brightest red skins for the sweetest bite! Enjoy a taste of the Vietnamese tropics, straight from our sustainable orchard to your hands.

Welcome to our organic orchard! Here’s a quick, down-to-earth look at the cashew fruit and its nut—nature’s little "inside-out" wonder:
1. The Cashew Apple (The Accessory Fruit)
This is actually the swollen stalk of the flower, vibrant in shades of sun-kissed yellow or fiery red.
• Flavor: A unique blend of sweet-tart notes with a hint of astringency and a rich, tropical aroma.
• Feel: Soft, juicy, and delicate. In an organic garden, we treat these with care because they are incredibly fragile and best enjoyed fresh off the tree.
2. The Cashew Nut (The True Fruit)
Perched curiously at the bottom of the apple, this kidney-shaped nut is the real prize.
• The Shell: A tough, greyish-brown outer layer that protects the precious kernel inside with its own natural resin.
• The Kernel: Once roasted over a wood fire, our organic kernels turn golden. They are buttery, crunchy, and carry a natural sweetness—the honest taste of fertile, chemical-free soil.

Gardener’s Note: In our organic practice, we wait for the fruit to fall naturally to the ground. That’s how we know the nut has soaked up every bit of "mana" from the mother tree for peak nutrition.

Time flies so fast... another season of ripe, golden marian plum trees. Their sweet and sour taste is truly irresistible. They can be eaten fresh like mangoes, made into jam, or juiced.

Today we welcomed our last guests of the year. The Lunar New Year is approaching.
Spice Garden would like to send our best wishes to all our friends from around the world who have visited our garden.
When you come to the garden, you'll find the vegetables and fruits beautiful and delicious. To achieve this, we've worked very hard, personally preparing the soil, weeding, and planting... working tirelessly day and night, rain or shine. It's exhausting, but seeing you happy while visiting the garden and enjoying our organic produce makes us proud and forget all the hard work. We hope to receive even more love and support from you in the new year.
You can help us by reviewing your experiences at Spice Garden on Google Maps or Tripadvisor. Thank you very much and we hope to see you again soon at Spice Garden with our farmstay, swimming pool, and a brand new culinary program themed: "Cuisine from the Resistance Era of the People of Cu Chi - Southern Vietnam."

A truly meaningful afternoon. Culinary artist Nguyen Dzoan Cam Van & Spice Garden welcomed a very special group of guests: vegetarians and practitioners of meditation and mindfulness.
We enjoyed a big combo of vegetarian fresh spring rolls with mushrooms, tofu, vegetarian patties, and fresh organic vegetables picked from the garden. The main course consisted of vegetable curry, stir-fried tofu with lemongrass and chili, winter melon and mushroom soup...
Finally, we had a discussion about making Vietnamese-style iced milk coffee. Dessert included Vietnamese-style banana cake, sweet ripe mango, and passion fruit with honey.
It was a joy to share knowledge about cooking and Vietnamese culinary traditions together.

Thank you for the Australian students' enthusiasm for Spice Garden. This is the third consecutive year that AVI has chosen Spice Garden as a destination to share about Vietnamese culinary culture.

Finally, I succeeded! This is the first time I've successfully grown this special type of mustard greens from Sapa: Cải Mèo. It has a slightly bitter taste, a strong aroma, and is extremely good for health. It can be stir-fried with garlic, used in soups, hot pots, etc.

From these tiny seedlings, rows of organic vegetables and trellises of gourds and pumpkins will cover the spice garden in lush greenery. I believe that organic fruits and vegetables are always delicious, sweet, and best for your health.

The weather this year is really harsh. Never before has there been so much rain, storms and tides. The work of growing organic vegetables is even more difficult. But it is rewarded with lush green squash and gourds. Looking at them, I feel all my fatigue disappear.

Organic Siamese bananas... because no chemicals are used, the bananas will ripen slowly, one by one. The bananas are very sweet, rich in flavor and firm in flesh.
Green bananas can be used in salads, pickles, and eaten with pancakes, grilled meat, or cooked in curry, soup...
Almost ripe bananas can be used in many desserts such as steamed bananas, grilled bananas eaten with sticky rice and sweet coconut milk.
Ripe bananas can be used in banana sponge cake, Vietnamese-style grilled banana cake, smoothies, sauces...
The recent stormy season has knocked down many banana trees at spice garden. We are replanting and replanning it into a separate banana garden. We hope to have a season of lots of bananas for our guests at spice garden.

Twin