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About Viet Nam
General information
Name: The&Socialist Republic&of&Vietnam
National flag:&
National coat of arms:&
1. Territory:&331,211.6 sq. kmPopulation: 87.84 million inhabitants (2011)
National Capital:&
Lying on the eastern part of the Indochinese peninsula,&Vietnam&is a strip of land shaped like the letter “S”.&China&borders it to the north,&Laos&and&Cambodia&to the west, the&EastSea&to the east and the&Pacific Ocean&to the east and south.The country’s total length from north to south is 1,650km. Its width, stretching from east to west, is 600km at the widest point in the north, 400km in the south, and 50km at the narrowest part, in the centre, in&Quang Binh Province. The coastline is 3,260km long and the inland border is 4,510km.Latitude: 102? 08' - 109? 28' &eastLongitude: 8? 02' - 23? 23'&&northVietnam&is also a transport junction from the Indian Ocean to the&Pacific Ocean.
2. Geography
The Socialist Republic of Vietnam, a sovereign and reunified independent country, has a high percentage of territorial waters. Looking at&the map,&Vietnam&is located in the center of the&Southeast Asia, and is shaped like the letter "S". The country lies in the eastern part of the Indochina peninsula, bordered by&China&to the north,&Laosand&Cambodia&to the west, and the&EastSea&and&Pacific Ocean&to the southeast.Vietnam's coast line is 3,260 km long and its inland border measures 4,510 km.
The country's total length, from the northernmost point to the southernmost point, is 1,650 km.&Its width, stretching from east to west, is 600 km at the widest point in the north, 400 km in the south, and 50 km at the narrowest part in the Quang Binh province on the central coast.&Vietnam&is also a transport junction from the Indian Ocean to the&Pacific Ocean.
3. Climate & Weather
Vietnam shares borders with Cambodia, Laos and China, and features 3,200 km of coastline bordering the Eastern Sea.With an area&of 332,000 km2, Vietnam’s topography varies from coastal plains to moutain ranges.Vietnam stretches over 1,800 km therefore weather pHuong Viet Travelerns in the principle cities are very different. The North: Winter lasts from November to April , with temperatures averaging 160C but little rainfall. Summer begins in May and lasts until October, with temperature of 300C, heavy rainfall and the occasional Violent typhoon. The Center:&Central Vietnam&experiences a transitional climate, halfway between those of the north and south. The South : Temperature are fairly const 250C - 300C, Seasons are determined by the rain – the dry season lies from November to April and the wet season from May to October. The hottest period is March and April, before the rain have broken. Typhoon s are quite common in coastal areas between July and November. The&HighlandAreas: In the hill resorts of Dalat (1,500m) , Buon Ma Thuot and Sapa, nights are cool throughout the year, and in the winter months, October to March ,it can be distinctly chilly with temperature falling to 40C. Even in the hottest months of March and April the temperature rarely exceeds 260C.&
4. Passport & Visa
At present, only citizens of few countries can visit Vietnam without entry visa:
- Not more than 30 days: for citizens of Thailand, Philippines, Malaysia, Singapore, Indonesia, Cambodia, and Laos
- Not more than 21 for citizens of Philippines
- Not more than 15 days: for citizens of Japan and South Korea, Sweden, Norway, Denmark, Finland, and Russia
- Not more than 14 days: for citizens of Brunei
How to apply for an entry visa to Vietnam
- Pre-arranged Visa on Arrival
The best practice is to get the visa stamped on your passport before the departure by applying to one of the Vietnam Embassy or Consulate in the world. If you want to avoid a long procedure for a visa to be approved at an Embassy outside Vietnam (from 4 to 10 days), we can arrange to get the visa approved code service for you. After approval, we will send notification (by fax or attached email) to you and fax the approval to your desired Embassy or Consulate, you then just bring your passport to that Embassy or Consulate to get the visa stamp on your passport on the same day.&&
- Pre-arranged Visa Code&
But in case there is not any Vietnam embassy or Consulate in your country or you just want to visit Vietnam at once on the way you travel, the Visa on Arrival is the solution. The Visa on Arrival is the visa be stamped on your passport at a International airport on your arrival at Vietnam. But this visa only be issued if you applied for it in advance and approved. If you apply for this type of visa, after approval, we will send a copy to you by fax or attached email. The original be keep to help you getting the visa easily at Customer check point.&
5. Foods & beverages
Special food in&Vietnam
- Nem ran&(Spring roll)
Nem ran&(called cha gio in the south) is a much-appreciated speciality, although it is very easy to prepare. Since long ago,&nem ran&has been a familiar dish on the menu at all households during the New Year’s festivities, at family parties, and at receptions.
The stuffing of the&nem ran&is comprised of mince pork, sea crabs, eggs, minced Jew's ears, thin-top mushroom, dried onions, bean-sprouts, pepper, spiced salt, etc. The mixture is then rolled in flat rice cakes and fried in a pan until crispy.
- Gio lua&(Silky lean meat paste)
By itself, the name “silky lean meat paste” evokes thoughts of the silky aspect of this speciality.&Gio lua&is made with lean pig meat, which is pounded with a pestle until it becomes a sticky paste. Fresh banana leaves are tied very tightly around the paste, and then it is well cooked. Good&gio lua&has a fine white colour, is firm, and has a perfumed and sweetish taste.
Gio lua&may be obtained anywhere in Vietnam, but the best&gio lua&is from Uoc Le Village (Hanoi), where the know-how for&Gio lua&is strictly kept so as to allow no secrets of the job to flow out from Uoc Le. Slices of&Gio lua&are slightly pink, moist, and sweet-smelling meat, fish sauce and banana leaf.&
Special food in the North
- Pho -&a typical dish of&Hanoi&people, has been existing for a long-time.
Only in cold days, having a hot and sweet-smelling bowl of&Pho&to enjoy, would make you experience the complete flavor of the special dish of&Hanoi.
- Bun thang&("Ladder" soft noodle soup)
Dishes made of soft noodle soup are diverse such as vermicelli and fried chopped meat,Bun Thang, vermicelli and sour crab soup, stewed vermicelli and boiled lean meat, etc. The popular dish is vermicelli and sour crab soup whilst&Bun Thang&is for con-noisseurs, unique and available in&Hanoi&only. A bowl of&Bun Thang&includes lean pork paste, thin fried egg, salted shredded shrimp, chicken, onion, shrimps paste, and a little Belostomatid essence. Especially,&Bun Thang&bouillon made from shrimps and meat must be very sweet and pure. Without enjoying&Bun Thang&when arriving to&Hanoi, it somewhat seems to lack of a part of taste of&Hanoi.
- Mon oc&(Snail dish)
Snail dish is a popular but unique dish of&Hanoi&people. It is easy to order some dishes like snail steamed with&ginger leaf, gingered snail, snail sauted with carambola, snail boiled with lemon leaf, snail steamed with Chinese herbs, and so on, in many small restaurants, restaurants, and even hotels.However, vermicelli and snail sour soup is the most attractive to young ladies because of brittleness by snails, the slightly sour taste by snail soup, and hot by chilly boiled down, making even gorged people keep eating.
&-&Com&(Grilled green rice)
Every autumn, around September and October, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, predicting that thecom&season has arrived.
Better than any other person, the peasant knows when the rice ears are ripe enough to be reaped to begin making&com.&Com&is made from green sticky rice that is harvested in blossom period, roasted in many times, crashed and sieved.
- Cha ca La Vong&(La Vong grilled fish pies)
Cha ca La Vong&is a unique specialty of&Hanoi&people, therefore one street in&Hanoiwas named as&Cha Ca Street.
Cha ca&is made from mud-fish, snake-headed fish, but the best one is Hemibagrus (Ca lang). Fish bone is left away to keep fish meat only, then seasoning, clipping by pieces of bamboo, and frying by coal heat. An oven of coal heat is needed when serving to keep&Cha ca&always hot.&Cha ca&is served with roasted peanuts, dry pancakes, soft noodle soup, spice vegetables and shrimps paste with lemon and chilly.
The Cha ca La Vong Restaurant on&No.14 Cha Ca Street&is the "ancestor restaurant" of the dish.
- Banh cuon&(Rolled rice pancake)&
Banh cuon&is popular to Vietnamese as disk for breakfast. The cake preparing process includes grilled rice which is steamed and oil-spread to have sweet-smelling.&Banh cuon&is prepared available. Leaves of cake put on plate as the customers ask for the disk. The cake is called&Banh cuon&Thanh Tri due to its origin is Thanh Tri Village of&South Hanoi. Besides&Banh cuon&Thanh Tri, there is rolled rice pancake with the filling of the cake is made from minced pork mixed with Jew's ears and thin-top mushrooms. The cake, placed on plate, serve with salted shredded shring and fried dry onions. The customers immediately experience the disk as it is just finished and stilI very hot.
It is the sauce of the cake that fascinates the customers. The cake-makers have their own know-how, some of them prepare&Banh cuon&with&Belostomatid essence to have sweet -smelling to attract to the customers.
- Lon quay Lang Son&(Lang Son roasted pork)
Anyone who arrives in&LangSonProvince&could find it difficult to say no to&Lon quay&dish.&Lon quay&Lang Son is delicious for many reasons, however, the main specific taste of the dish comes from the unique flavor of a kind of leaf called "Mac mat" (meaning "sweet leaf"). The leaf is soaked with spices, fish sauce, glutamate, flavoring powder, then stuffed into clean pig belly and placed on reverted furnace. Pig is fried the spread with watery honey so as to make the skin turn golden and brittle, and pork is soft and sweet-smelling as finish.
- Banh tom Ho Tay&(Ho&Tay&fried shirmp cake)
All people who used to live in&Hanoi&are familiar with Banh tom Ho Tay Restaurant on the Thanh Nien (Young) Street. The cake preparing process includes wheat flour mixed with potato fibres, placing on shape with shrimps upper, then fried with oil. The cake is brittle, soft, sweet-smelling, and served with vegetable pickles and sweet and sour fish sauce for best taste.
Special food in the Centre
- Banh beo xu&Hue&(Hue&bloating fren-shaped cake)
Banh beo&is a specialty and indispensable in&HueCity.&Banh beo&is delicious with its core stuffed with small shrimps and sauce made from a mixture of fish sauce, sugar, garlic, chilly and fresh small shrimps, watery grease. Therefore, it offers customers with sweet, buttery and smelling flavors. Without delicious sauce, the cake would become worthless. When serving, it is required to use a tool called Que Cheo (bamboo folk) to pass through the cake, cut into pieces, prick and eat. Customers would be impressed forever with having&Banh beo&in a green garden while listening to&Hue&folk song coming from thePerfumeRiver.
- Bun bo gio heo&(Beef and fork soft noodle soup)
Bun bo gio heo&is proper with all appetites. Even diet people could enjoy the sweet-smelling of beef with less fat of pig leg so as not to be fed up with as serving.&Bun bo gio heo&is delicious anytime you have it. You could enjoy this specialty of the Central region on&HueCity.
- Banh la cha tom&(Grilled rice cake with Cray fish)
Anyone who used to experience the dish would never forget such simple cake made from grilled rice cake and Cray fish only.
The cake must be as thin as a leaf but flexible enough. Cray fish must be brittle and sweet. Serving with long jawed anchovy sauce.
Banh la cha tom&does not as heavily smell as the majority of the other dishes but gentle, elegant and attractive to customers
- Com hen song Huong&(Perfume&River&mussel cooked rice)
Com hen&has a sweet-smelling flavor of rice, onion, and grease, as well as strange tastes of sweet, buttery, salty, sour, bitter, and peppery-hot. You have to arrive to Hen river-islet in the&PerfumeRiver&to have the original&Com hen. However, you can find out the dish on some streets in&HueCity. It requires 15 different raw materials to prepare for the dish, including mussel, fried grease, watery grease, peanuts, white sesames, dry pancake, salted shredded meat, chilly sauce, banana flower, banana trunk, sour carambola, spice vegetables, peppermint, salad, etc.
Com hen&is always attractive to many customers because it is tasty and, at the same time, economic to anybody.
- Cao lau Hoi An&(Hoi An vermicelli)
Cao lau&as a dish has its "own kingdom", therefore, customers are likely to be served with it only in Hoi An.
Cao lau&noodles are carefully made from local new rice not stocked one. Water used to soak rice must be taken from wells in the Ba Le V noodles thus will be soft, enduring and flavored with special sweet-smelling. In addition, meat used to prepare for&Cao lau&must be loin or trotter.
Dry pancakes used must be thick and have much sesame. Greasy coconut quintessence and bitter green cabbage are also indispensable. The so-called genuine&Cao lau&Hoi An must satisfy all above requirements.
- Banh trang cuon thit heo&(Dry pancake roll with pork)
Coming to the Central region, you are offered with the service of&Banh trang cuon th?t heo.
A big plate of fresh vegetables with a peppery-hot red chilly, a plate of boiled lean and fat meat, a bowl of fish sauce, and a plate of dry pancakes are displayed on the dining table. Customers have to serve themselves with all of the 10 substances mentioned above.
Banh trang cuon th?t heo&is considered as not only a daily dish but also likely an artistic specialty of the Central citizens.
- My Quang&(Quang soft noodle soup)
Similar to rice noodle and chicken or pork soup (Hu tieu),&My Quang&is a variety of&Pho&(rice noodle soup), because the noodles are made from rice and soused with soup as serving. The soup sauce, which is added, comes from a mixture of flavor from beef or pork bone, shrimps, crabs, chicken and duck. The noodles are yellow, somewhat distinct from&Pho. However, the main reason for having this color is to be in hannony with the colors of shrimps and crabs.
The best&My Quang&is made from rice in Phu Chiem, shrimp in Cho Dai and spicy vegetables in Tra Que. As a strict selection of substances to prepare,&My Quang&has been dominant in almost all of culinary markets in the&Central provinces&and expanded to&Ho Chi Minh City&with a high qualification of a Quang Ngai's specialty.
Special food in South
- Xoi chien phong&(Bloating fried sticky rice)
A round plate of&Xoi chien phong, placed next to a plate of buttery roasted chicken, is always attractive to anyone. A lump of sticky rice will become a plate of&Xoi chien phongas big as a grape-fruit by talent chefs. In the past,&Xoi chien phong&was offered only in the Binh Duong Restaurant,&Dong&Nai&Province. At present, you can taste the dish in star classified hotels in&Ho Chi Minh City.
- Lau mam&(Mixed vegetable and meat hot pot)
At present,&Lau mam&folk dish in the past hundred years - become a luxurious specialty in the South. Chau Doc fish sauce made from fresh-water fish, a kind of sweet- smelling and greasy fish, which must be as required to have a delicious&Lau mam&dish.
Substances to prepare for&Lau mam, including fresh food-stuffs such as snake-head fish, "keo" fish, pork, peeled shrimps, eel, beef, and so on, accompanied with at least 10 kinds of vegetable, sometime amounting to 24 kinds of vegetable. They include water-lily, egg-plant, balsam-apple, straw mushroom, bean sprouts, chilly, etc.
When boiled, the flavors of the sauce, which is mixed with citronella, chilly, vegetables, fish, shrimp and meat, are very sweet-smelling.&Lau mam&roam is scoop out into bowls and served with soft noodle soup, simply but deliciously.
- Goi Buoi&(Salad of shaddock)
Goi buoi&is available at the majority of famous restaurants in&Ho Chi Minh City. The major substances to prepare for the dish include shaddocks mixed with fresh shrimps, pork, and dry cuttle-fish. The dish is originated in Miet Buoi,&Bien&Hoa&City.
Goi buoi&dish is especially flavored with slightly sour, sweet, peppery-hot and buttery tastes. It is also added with spice vegetable, white sesames, coconut and dry cuttle-fish. Therefore, the dish will be appeared on dining table as a fresh colorful picture and attractive to customers.
- Ca tai tuong chien xu&("Tai tuong" bloating fried fish)
"Tai tuong" fish is classified as a kind of luxurious food-stuffs.
The fish is as white as chicken, delicious and sweet smelling but not crushed. There are two ways to prepare for the dish: Boiled down or bloating fried.
In bloating fried way, pour plenty of oil into pan, wait for the oil to boil before placing the fish in. In boiled oil, fish scabs would be raised up as porcupine's feathers. As serving, place the fish on to the plate, arrange boiled quail eggs around with, fried potato, fresh onion and tomato slices at the edge, season with chilly.
Finally, pour soup and sprinkle fried peanuts and crashed onion on to the fish. The dish is served with sour and sweet sauce of fish.&Ca tai tuong chien xu&is an unique and luxurious specialty in the South.
- Ca nuong trui&(Bare fried fish)
The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. Pitch the head side to ground, pile up rice straws at the wind-swept place to smoke fish.
As serving, use hand to remove the burned fish scabs. Fish will become as white as chicken. Place the hot fish on a lotus leaf, take up each piece of fish and dip it in peppery salt, squeeze with some lemon drops, roll in fig leaf or sesame young shoot to experience the dish. Bowl and chopsticks are not necessary. At home, the dish can be served with dry pancake, soft noodle soup and vegetables.&Ca nuong trui&is a dish that accompanies drinking. It is popular and exciting.
- Ca kho to&(Dry-boiled catfish)
Fish, which used to prepare for the dish, can be catfish, anabas or snake-head fish. Necessary spices include dry garlic, fresh lemon, onion, chilly, sugar, glutamate, fish sauce, grease, and a spoon of pepper and wine.
- Cua rang muoi&(Fried salted crabs)
The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it.
At parties, a plate of bright red&Cua rang muoi&is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same time. Highly qualified chefs in Vung Tau coastal area usually select brackish water crabs with much meat and liver-pancreas. A delicious crab dish also depends on the soup, added to frying crabs in pans, including star aniseed, cinnamon, cardamom.
The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.
6. Transportations
Visitors can travel over&Vietnam&through various provinces and towns either by air, by road, by train or waterway. Domestic flights are available everyday. The train between&Ho Chi Minh City&and&Hanoi&stops in different stations and provinces an exciting and unforgetable trip.&&&Several big sea – ports in&Vietnam&have capacity to receive a great number of visitsors who visit Vietnam&by seaway. Cabs, motorcycles and bicycles can easily be rented all over the country. The cyclo, a three-wheeled rickshaw, or electric car is perfect for those who wish to move slowly and enjoy a city tour.
The other way to get into Vietnam is by land , from China, Laos and Cambodia but the visas must be indicated clearly by Vietnamese Embassies with one or two of the below entry points. Tourists can pass the border at the following entry points:&
* From China: Huu Nghi, Lao Cai&
* From&Laos: Cau Treo, Lao Bao&
* From&Cambodia: Moc Bai.&
7. Customes & formalities
Arriving in&Vietnam, all visitors must fill in declaration forms and show their luggage to customs officials on request. There are no limited amounts of foreign currency, objects made of gold, silver, precious metals and gemstones or plated with silver or gold but visitors must declare these in detail on the customs forms.&
8. Vietnam&traditional costumes
Traditional costumes of the Vietnamese people tend to be very simple and modest. Men wear brown shirts and white trousers. Their headgear is simply a piece of cloth wrapped around the head and their footwear consists of a pair of plain sandals.
For formal ceremonies men would have two additional items, a long gown with slits on either side, and a turban, usually in black or brown made of cotton or silk. In feudal times, there were strict dress codes. Ordinary people were not allowed to wear clothes with dyes other than black, brown or white. Costumes in yellow were reserved for the King. Those in purple and red were reserved for high ranking court officials, while dresses in blue were exclusively worn by petty court officials. Men's dress has gradually changed along with social development.
The traditional set of a long gown and turban gave way to more modern looking suits, while business shirts and trousers have replaced traditional long sleeved shirts and wide trousers. Traditional costumes still exist and efforts are increasingly being made to restore traditional festivals and entertainment which incorporate traditional costumes.
Young women wear light brown-colored short shirts with long black skirts. Their headgear consists of a black turban with a peak at the front. To make their waist look smaller, they tightly fasten a long piece of pink or violet cloth. On formal occasions, they wear a special three layered dress called an "ao dai", a long gown with slits on either side.
The outer garment is a special silk gown called an "ao tu than" which is brown or light brown in colour with four slits divided equally on its lower section. The second layer is a gown in a light yellow colour and the third layer is a pink gown. When a woman wears her three gowns, she fastens the buttons on the side, and leave those on the chest unfastened so that it forms a shaped collar. This allows her to show the different colors on the upper part of the three gowns. Beneath the three gowns is a bright red brassiere which is left exposed to cover the woman's neck.
Over time, the traditional "ao dai" has gone through certain changes. Long gowns are now carefully tailored to fit the body of a Vietnamese woman. The two long slits along the side allow the gown to have two free floating panels in the front and at the back of the dress. The floating panels expose a long pair of white silk trousers.
An elegant looking conical palm hat, which is traditionally known as a "non bai tho" (a hat with poetry written on it), is worn as part of a woman's formal dress. This traditional conical hat is particularly suitable for a tropical country such as&Vietnam, where fierce sunshine and hard rain are commonplace.
To make a conical hat, a hat maker chooses young palm leaves that have been been dried under continued sunshine. Attached beneath the almost transparent layers of dried palm leaves is a drawing of a small river wharf. Below the drawing, there is a piece of poetry to be recited by the hat wearer.
In recent years some foreign fashions have been introduced to&V however, the traditional "ao dai" remains preferable to women in both urban and rural settings.In general, Vietnamese clothing is very diverse. Every ethnic group in&Vietnam&has its own style of clothing. Festivals are the occasion for all to wear their favorite clothes. Over thousands of years, the traditional clothing of all ethnic groups in&Vietnam&has changed, but each ethnic group has separately maintained their own characteristics.
In the mountain areas, people live in houses built on stilts, wear trousers or skirts and indigo vests with design motifs imitating wild flowers and beasts. In the northern uplands and the Central Highlands, the young women have made skirts and vests with beautiful and coulourful decoration in a style convenient for farm work in terraced fields and to travel on hilly slopes and mountain gorges.
9. Currency
The local currency is the dong (:&?;&:&VN). Bank notes are 500d, 1.000d,&2,000d, 5,000d, 10,000d, 20,000d, 50,000d, 100,000d and 500.000d. The rate of exchange at updating time is approximately dong 21.246 to one US. Dollar. Credit cards are generally only accepted in major cities. Visitors are recommended to carry US Dollar in small denominations. Travelers can change their money for Vietnamese dong (VND) at banks, hotels and jewelry shops throughout the country.&
&10. Health requirements
No actual vaccinations are officially required. Malaria prophylaxis is no longer recommended but visitors are advised to check with their doctor or travel immunization clinic regarding the advisability of inoculation against typhoid, tetanus, hepatitis A & B.&
11. Language
Vietnamese is the official language of&Vietnam&but there are various dialects spoken by hill tribe people in remote areas. Leaning foreign languages, particularly English and French, is currently in vogue among young people inHanoi,&Ho Chi Minh City,&Hue,&Da Nang&and other cities.&
The Vietnamese language belongs to a language group which was established a long time ago in&East Asia. Changes in material conditions over many centuries and the increasing demands of cultural life have influenced the Vietnamese language.While adopting many elements of the Chinese language, the Vietnamese people changed many Chinese words, gradually creating Han-Viet (Chinese-Vietnamese) which incorporated purely Vietnamese words.&
"Vietnamization" not only applied to the Chinese language, but also to French and other language groups, creating a diverse vocabulary for the Vietnamese language.
12. Public holidays
- January 1 - Western New Year's Day&
- January or February - Tet -&Vietnamese and Chinese New Year celebration: the most important Vietnamese festivity of the whole year is celebrated an entire week from the first to the seventh day of the new year according to the tradi as the celebration depends on the phases of the moon, not the sun, it is celebrated on different dates of the W traditionally, during the Tet days large amounts of food are consumed, because the Tet days are considered an omen for the cours the belief is that if you eat a lot during the Tet days, there will be enough food during the whole year.&
- April 30 - Liberation Day of South Vietnam and S national holiday&
- May 1 - Labour D national holiday&
- May 19 - Ho Chi Minh's birthday
- September 2 - National Holiday&
13. Post and telecommunication
Vietnamese postal system offers you most telecommunication services.
- Email and internet: are available in most hotels, posts and cafe-internet in&Vietnam.
- Telephone: make phone calls at post offices is cheaper than in the hotel. You can also use the telephone box in the street, at post offices, or at the airport.
- Mobile phone: Vinaphone, Mobiphone, Viettel, Cityphone are main GMS suppliers.
14. Electricity
Electricity current in&Vietnam&is 220volts at 50herts.
15. Film and Photography
It is easy to find in&Vietnam&popular color print film brands including Kodak,&Fuji, Konica, AGFA, Westernmade slide film. Batteries and spare parts for camera are also availabe. You can easily have your films developed at any Photo Shop.
16. Airports
* International airports:&Vietnam&has three international airports: Hanoi/ Noi Bai , Danang/ Danang and Ho Chi Minh/Tan Son Nhat. Cities with directs flight to Hanoi/ Noi Bai Airport are Bangkok, Beijing, Hong Kong, Kuala Lumpur, Moscow, Nanning, Paris,&
Singapore, Taipei, Vientiane and Seoul. Airline Companies currently serving&Hanoi&are&Vietnam&airlines, AirFrance, Cathay Pacific Airways,&China&southern Airlines, Malaysia Airlines, Laos Aviation, Singapore Airlines, Aeroflot, Thai Airways. Cities with directs flight to Ho Chi Minh City/Tan Son Nhat Airport are Bangkok, Frankfurt, Hong Kong, Kuala Lumpur, Moscow, Melbourne,Osaka, Paris, Phnom Penh, Seoul, Singapore, Sydney, Taipei, Tokyo, Vienna, Vientiane and Zurich. Airline Companies currently serving&Ho Chi Minh City&are&Vietnam&airlines, AirFrance, Cathay Pacific Airways,&China&southern Airlines, Malaysia Airlines, Lao Aviation, Singapore Airlines, Swissair, Aeroflot, Thai Airways, Korean Air, Lufthansa German Airlines, Lauda Air, Asiana Airlines, Royal Air Cambodge. Since November 1,1999. Thai Airways has commenced direct flights fromBangKok&to Danang on Wednesday, Friday and Sunday.&
* Domestic airports: Cat Bi (Haiphong), Dien Bien Phu (Dien Bien), Vinh (Nghe An), Phu Bai (Hue), Pleiku (Gia Lai), Phu Cat (Qui Nhon), Cam Ranh (Khanh Hoa), Buon Ma Thuot (Dak Lak), Lien Khuong (Da Lat), Rach Gia (Kien Giang), Ca Mau (Ca Mau).&
17. Business hours&(GMT + 7 hours)
Offices: 07:30 Am to 11:30 Am and 01:00 PM to 03:00 PM, Closed Saturday, SundayBanks: 08:00 Am to 03:00 PM& closed Saturday and Sunday
18. What to bring?
Of course, yourself and a sence of fun.
Clothing: Cool, casual clothing is best for daytime, and smart casual for evenning. Natural fibers such as cotton, silk are best in the tropical and subtropical climate of&Vietnam. During the day, it is more comfortable and convernient to wear shorts, jeans and T-shirts. Sapa and Da Lat are cool throughout the year, especially in the evening and at night. The months of December to March can be particularly cool, even cold in the North of Vietnam, so warm clothes is strongly necessary.
Others: An umbrella is useful as both protection from sun and sudden downpours. Comfortable walking shoes, sandal, sunblock, sun hat and sun glasses are also recommended. For trekking tours it is advisable to bring proper trekking boots. Insert repellant and others items such as flashlight, spare batteries, towels and toiletries are essentials for your packing list.
Wish you enjoy your journey to Vietnam!
CONTACT US
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