Fansipan Food, Guide, Porters and Stay

Food

Day 1 breakfast was quite presentable with a simple buffet at a local hotel. 

Breakfast in Sapa after an overnight train from Hanoi

Cook preparing my 

For dinner, our admiration grew as the cook managed to whip up a whole array of dishes below. Although mainly vegetables, they were well cooked and tasty. The servings were generous and we had to return some portions.

We had fungus mushrooms, chicken with carrots, mix vege.

Seating arrangement was ... casual.

Day 2 Lunch was a quickie as we have to summit immediately after our lunch. Our climb profile was behind by one phase. The original climb was on Day 1, we have to cover Base Camp 1 and overnight at Base Camp 2. Then on Day 2, we were supposed to summit and return stay at Base Camp 1.

We managed to reach Base Camp 1 on Day 1. Therefore on Day 2, we had to go to BC 2, summit and return stay at BC 2.

French baguette with bacon strips, omelette and fruits

Our bedding place was also the dining area.

Breakfast for the last morning.

Pancakes with honey, apples and bananas.

Guide and Porters

We had 6 porters and 1 guide. They were mostly seen and not heard. Perhaps it was the culture. In the evenings, the porters slept at a different tent and there were little interaction with us. Only the guide was our contact, translator and problem solver. 

At the start, the porters divided the bags amongst themselves

Their woven basket looked rickety but they were very strong

The route ahead ...

The magnificent Seven

The beginning of the trail

Some ascend and descend but it was mild

The porters at rest

They were usually half hour ahead

Summit with 1 guide and porter

The highs after a climb

Fanxipan Summit

Campsite

We stayed at 2 sites, Base Camp 1 and Base Camp 2.

Base Camp 1 just an A shaped hut

Guide and Porters residence cum kitchen

These dogs can sense trekkers approaching from afar

View to Base Camp 2

Base Camp 2 on the second day

We stayed at the green hut