Practical Information for Traveling to Vietnam...



Vietnam, a country still little frequented by tourists, offers many attractions, both culturally and in the diversity of its landscapes. Its people, very hospitable, always greets you with a smile. For its history, part of the population speaks French. But now the language most commonly used is English


Passport & Visas

All persons traveling to Vietnam or other Asian countries must have a passport which must be valid at least 6 months after your return date

For travel bespoke, we can provide you a letter of authorization visa, so you pay the visa fee (45 USD / person) arriving in Vietnam. Provide two passport photos. For nationals of another nationality, refer to competent authorities

For more information about Vietnamese Visa, please click here and apply or directly contact the helpful staffs at GATO Tour and Travel and send your request to them



No vaccinations are required but vaccines DT-Polio, typhoid, hepatitis A and B are recommended



Electricity is usually 220 volts in new construction, but 110 volts is still valid. It is best to bring a transformer and an adapter



The currency is the dong (VND). Currency exists only in the form of bills (no coins) from 100 to 50,000 VND. It is best to change small bills to avoid ending up with large wads of cash

For information: 1 euro = 28534.80 Vietnamese Dong (VND)



They are common to thank guides, drivers and porters. Tipping is subject to your discretion


Vietnamese Cuisine

Vietnamese cuisine traditionally features a combination of five fundamental taste "elements" (Vietnamese: ngũ vị): spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth). Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime and basil leaves. Traditional Vietnamese cooking is known for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables, and is considered one of the healthiest cuisines worldwide

In northern Vietnam, local foods are often less spicy than southern dishes, as the colder northern climate limits the production and availability of spices. Black pepper is used in place of chilis to produce spicy flavors. The use of meats such as pork, beef, and chicken were relatively limited in the past, and as a result freshwater fish, crustaceans – particularly crabs – and mollusks became widely used. Fish sauce, soy sauce, prawn sauce, and limes are among the main flavoring ingredients. Many signature Vietnamese dishes, such as bún riêu and bánh cuốn, originated in the north and were carried to central and southern Vietnam by migrants


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