The lush green valley of Muong Hoa

Known as the homeland of ethnic groups who inhabit and cultivate the land, the green valley of Muong Hoa is far from the tourist hotspot of Sapa town in Lao Cai Province only about 15 km.

The valley has the beautiful Muong Hoa River, which flows across the small town and rice fields of the ethnic minority people of H’Mong, Dao and many others. Located on the sides of the river are the small towns of Lao Chai, Ta Van and Hau Thao.

These locations are favored destinations for foreign visitors in Vietnam tourism for a variety of activities including trekking and shopping for hand-made products.

The lush green valley of Muong Hoa in Lao Cai-Vietnam Tourism

Muong Hoa Valley seen from above

The lush green valley of Muong Hoa in Lao Cai-Vietnam Tourism

Battle-hardened tourists trek on a slope in the valley

Battle-hardened tourists trek on a slope in the valley

A farmer ploughs on a rice field in the valley

Beauty of Muong Hoa Valley

A stunning view of the beautiful terraced rice fields of Muong Hoa Valley

Traveling to Sapa in Vietnam travel, never forget to visit this marvelous valley of Muong Hoa.

Kim Boi mineral spring

For those who want to take a day off after long tiring journeys, Kim Boi Hot spring is the right place. With a 30km drive from Hoa Binh town, tourists can easily access Ha Bi commune, Kim Boi district.

The district covers an area of 682 km2 and lies in the hot spring of a mineral stream.

Clear water continually spouts from the fountains, normally between 34­­­­­­0C and 36­­­­­­0C. According to some scientific tests, Kim Boi water resources can reach the required standard for quality; therefore, it proves to be suitable for drinking and bathing. In fact, the Kim Boi mineral water is bottled for refreshment. It has almost the same composition as certain famous foreign brands of mineral water in the world. In addition, it is believed that heated water can hold more dissolved solids and have a high mineral content including calcium or lithium or radium. As a result, this water is considerable as a highly effective therapy for rheumatism, intestinal diseases, stomachache, high blood pressure etc. This can even be a good location for rehabilitation clinics for those with disabilities.

As for tourists, depending on their budget they can choose to stay at any hotels in the resort area. Wherever they are, the same point is that they can hear the sound of water spouting out, which is very relaxing. Being immersed in a large mineral water deposit of Kim Boi stream is also not unmemorable for every visitor. Certainly, no one will refuse to spend time in such a spot.

 

Travel to Dien Bien and come back to the Great Victory of Dien Bien Phu

Dien Bien- Vietnam is well- known nationwide and worldwide because of the Dien Bien Phu Battle in 1954 . Remarkably, this is the place where Vietnamese people defeated the French Colonist with the Great Victory of Dien Bien Phu.

Nowadays, a huge number of foreign tourists, especially the French Veterans are attracted to Dien Bien in Vietnam travel with the hope of coming back to the old battle field to recall the past.

Command bunker of French General De Castries

Travel to Dien Bien and come back the Great Victory of Dien Bien Phu

Command bunker of General De Castries- Dien Bien Phu

Located in the heart of the entrenched camp of Dien Bien Phu, Command bunker of General De Castries is kept intact the original shape, dimension, structure and arrangement of the bunker. In Dien Bien Phu entrenched camp; the command bunker was the place where Vietnamese troops fought bravely during fifty four days and nights to get inside. With twenty meters in length and eight meters in width, the bunker consists of 4 compartments, which served as both working offices and resident places. Travelers come here now can still find the iron vaults and sandbags on the top of the bunker.

Muong Thanh Airfield

Muong Thanh Airfield used to be served as the stronghold 206 and the central airport of the entrenched camp of Dien Bien Phu in 1954. Presently, the name “Muong Thanh” has been changed into Dien Bien Airfield. This is one of the destinations in the flight system of the Vietnam Civil Aviation. Tourists travelling to Dien Bien by air will land at this airport.

Hill A1

Travel to Dien Bien and come back to the Great Victory of Dien Bien Phu

Hill A1- Dien Bien Phu

Hill A1 is situated in Muong Thanh ward in Dien Bien Phu City. It possesses three defense lines. One of them which stretched from the Cay Da blockhouse and protected the way to the hilltop has currently been the main road leading to the top of Hill A1. Hill A1 played an important role in controlling the whole battle of Dien Bien Phu. Tourists can easily realize a hole atop Hill A1 – which resulted from the pressure of an explosion in Dien Bien Phu Battle. This hole has become one of the most attractive destinations to tourists in Vietnam travel.Besides Hill A1, from afar tourists can easily recognize the names of some hills named Doc Lap, Him Lam, Hill C, D and E. They are now well-preserved by Dien Bien People and Authorities.

The cemeteries in Hill A1 and Doc Lap Hill

When traveling to Dien Bien, almost French veterans who used to take part in the entrenched camp of Dien Bien Phu will spend time visiting the cemeteries in Hill A1 and Doc Lap Hill. This is the resting place of Vietnamese soldiers who heroically sacrificed in fighting against the French troops in 1954. It is estimated that there are 644 tombs at Hill A1 and 2432 tombs at Doc Lap Hill.

The Command post of the Vietnamese soldiers

Travel to Dien Bien and come back to the Great Victory of Dien Bien Phu

The Command post of the Vietnamese soldiers- Dien Bien Phu

It is located in a primitive forest in Muong Phang Commune. Tourists visiting here have chance to find the hut where Vietnamese General Vo Nguyen Giap worked and other huts for information and military operation discussion.

Here are the historical sites of the fifty six days and nights fierce battle of Vietnamese troops and Vietnamese people, which results in the glorious victory of Dien Bien Phu in 1954.

It is such a pity if you travel to Dien Bien without spending some times visiting Dien Bien Phu Vestiges. Nowadays, foreign tourists also travel to Dien Bien to enjoy its beautiful mountain scenery of fresh air together with experience the life-style of some Vietnam Ethnic Minorities in Dien Bien like the Thai, Hmong, Dao, etc and visit some highlights such as Pha Din Pass, Tham Pua Cave or Pa Khoang Reservoir, etc.

* Also you like our Travel to Vietnam

Quan Lan – a nature beauty

Quan Lan in Quang Ninh province, Ha Long way 45 km north-east,  is a of the outlying islands of the Ha Long Bay region and technically in Bai Tu Long bay. It is a less developed and less touristy alternative to the more popular Cat Ba Island.

Quan Lan is an attractive destination not to be missed in Vietnam travel. Let’s see the wild beauty of this place through photos of Nguyen Xuan Son.

Tourists in Vietnam travel to Quan Lan – Quang Ninh can go straight down Cai Rong by cars and parking there, or go to Cua Ong by bus and then take a taxi to Cai Rong Port.

From Cai Rong Port, tourists can by speed boat ticket to Quan Lan island (ticket price is currently around 100,000 VND / trip, you should buy a return ticket. Speedboat to the island departs at 8 am and 2 pm (time can move, you should take the initiative to avoid missed trip).

Hue beef noodle – a unique dishes

In Hue city, the former citadel of Vietnam, it doesn’t take you a lot of money to dine like a King!

 Hue beef noodle takes its origin from the Royal Hue City of Central Vietnam. The broth is from cooking beef bones for a long period of time as well as a variety of different spices including lemongrass.

How does it taste? Well, having a bowl of Hue beef noodle, you will easily recognize that it is completely different from Pho since the former’s beef broth is much more spicy.

How to make it? Learning how to make a clear broth from bone and meat is quite a difficult task. After being selected from the market, the fresh beef will be shredded, boiled and taken out of the water to obtain a delicious clear broth. A typical version of Hue beef noodle must include pork, roast beef, pig’s blood, Vietnamese salami, Hue’s style salami, shrimp sauce and chopped lettuce.

The interesting thing is that, the amount of salt put in the beef noodle recipe varies between seasons. For example, during summer, Hue beef noodle soup is served with soy bean, mint and different kinds of lettuce while in the winter, the recipe is saltier added with lemongrass and fish.

The best Hue beef noodle comes from the street vendors who work from dawn to early morning. In Hue, when night lights are on, you can enjoy a good bowl of this noodle soup at restaurants in front of No. 84 Mai Thuc Loan Street. This hot dish represents just a few of the treasures of Hue’s traditional cuisine. Clam-rice and the flour pies like beo (streamed flour cupcakes), nam (wrapped shrimp pies) and loc (tapioca and shrimp pies), for examples, are part of the ancient capital’s culinary heritage.

Where to have Hue’s beef noodle in Ha Noi?

You are in Hanoi, and wondering if such a Hue’s specialty appears in Hanoi or not. Don’t worry, Hue beef noodle come up quite often in many streets of Hanoi from morning till night. It’s better to ask your hotel to recommend a place nearby or you can refer to the following reliable addresses:

  • No. 4 Ly Thuong Kiet Street, Hanoi
  • No.467 Đoi Can Street, Hanoi
  • No.7 Thai Phien Street, Hanoi
  • No.22 Phan Boi Chau Street, Hanoi
  • No.175 Lang Ha Street, Hanoi
  • No.G23 Huynh Thuc Khang Street, Hanoi

Cha ca La Vong (grilled minced fish)

Hanoi now has several stores selling Cha ca La Vong, but none of them can be equal to the Cha Ca Road’s in terms of quality and flavor. As a popular dish, La Vong grilled fish pie is indeed a remarkable culinary invention.

The long history…

  In ancient days, there was a street selling paints, called the Paints Street. The Doan family, located at house No, 14 of this street, hit upon a new idea that sold fried fish pie served with soft noodles and seasoning. Encouraged by the appreciation of customers, the family specialized in this trade and the shop was called as “Cha ca La Vong store” as a wooden statue of an old fisherman (La Vong) holding a fishing rod and a string of fish stands at the door. As the specialty grew famous with every passing day, the street was renamed by the people as Cha Ca Street (fried fish pie street).
 

Imagine that you are one of the guests…

 While you sit down at the table, the waiter starts laying there some seasonings includes a bowl of well – stirred shrimp paste sauce mixed up with lemon. After dropping the liquor, he will decorate the bowl with a few slices of red fresh pimento, a plate of grilled ground nuts of gold yellow color, various species of mint vegetables o­nions in small white slices. 

To many customers, the sight of such seasoning already greatly stimulates their appetite. A few minutes later, fried fish, yellow in color and flagrant in smell put o­n a plate of anethum vegetable, is brought in. But that is not all. A few seconds more, as soon as a cauldron of boiling fat is brought in, the waiter starts pouring it o­n each bowl of grilled fish, thus producing a white smoke and sputtering noise. 

Now, this is the time for picking and choosing what you like from the dishes on the table; sticking them into your bowl. Everything in all dishes should be eaten together. Let’s taste… 

In the whole of Vietnam, there are 3 suggested Cha ca La Vong restaurants

  • N014, Cha Ca street- Old Quarter in Hanoi
  • N087 Nguyen Truong To street, Hanoi
  • N03 Ho Xuan Huong street, Ward 6, District 3, HCMC

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Five-colored Sticky Rice of Tay Ethnic Group

The five colors of the dish symbolize five basic elements including yellow of earth, green of wood, red of fire, white of metal, black of water.

Five-colored Sticky Rice of Tay Ethnic Group

Tay ethnic group mostly live in Viet Bac, north central highland and highland regions in Vietnam. Five-colored sticky rice is a traditional dish of the Tay which is usually made in festivals, ceremonies, 5th of May, whenever the family has reputable guests, etc.

People call the dish five-colored sticky rice because it is made of five different types of sticky rice having five separate colors: red, yellow, green, purple and white. However, depending of each region’s condition, people can mix or use other colors instead of those colors to make the five-colored glutinous rice. The five colors of the dish symbolize five basic elements including yellow of earth, green of wood, red of fire, white of metal, black of water.

Ingredients of five-colored sticky rice contains: soft and good-smelling glutinous rice with equal grains and not including normal rice that will be mixed with wild leaves for dying.

Before dying, the sticky rice is made to be clean, soaked in water in 6-8 hours to ensure that the rice rises enough. Rice is divided into five parts which each is compatible with a color.

After the dying part is finished, the next part is rice water-bath steaming. This part requires the maker skillfulness to generate the ideal product. The rice part which is dyed with the easiest-to-be-fade color is put in the pot first, the other ones next, and finally white part is put on top. Each colored part must be steamed in separate steamers. Depending on different places, the dish maybe formed to be a five-petaled flower having a color each petal, or paddy field having differently colored steps or a tower with many floors…

According to the Tay’s concept, the family that makes colors right and beautiful is considered to be skillful and going to work successfully.