Vietnam Visa on arrival- Free

If you book a package tour with us, you will be done free visa upon arrival.
Or you would like to do only visa for Viet Nam?

Instead of applying visa through Vietnam Embassy, all you need to do now is to complete the online application form and pay us. Within 12 business hours after receiving your payment, we will send you pre-approved letter with code for picking up visa upon arrival Vietnam at the airport (airport at Hochiminh or Hanoi or Danang city)

For Visa application, we need the following information:
- Full name (Name as in passport)
- Sex (male/ female)
- Date of birth
- Nationality
- Passport number
- Arrival date
- Arrival flight number
- Departure date

These information will be sent to Vietnam Immigration Department, they will issue a letter of visa upon arrival for you. This letter will be scanned, sent to your email address or your fax. You will be allowed to get on board at departure airport with copy of this letter At arrival airport in Vietnam, you can get the visa with this letter, your original passport, 15USD/ person/ single entry visa or 25USD/ person/ multiple entries visa and 02 photos 4CMx6CM.

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Spring rolls

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.

Nem are eaten hot with a sauce that it is, at the same time, somewhat salty, sweet, acidic and scented (with the flavours of onion and pepper). Papaya and a few fresh scented vegetables are added.

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Sour Fish Head Soup

Ingredients
2 Scallions, white part only, -crushed with the side of a -knife Freshly ground black pepper 2 ts Salt 2 tb Plus 4 teaspoons fish sauce 1 lg Fish head or fish carcass, -split down the center 1 qt Water 1/2 c Canned sliced sour bamboo 1/4 Fresh pineapple, cut in a -lengthwise section and -sliced 1 ds MSG (optional) 2 tb Mixed chopped fresh -coriander (Chinese parsley) Scallion green
DIRECTIONS: An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head of the fish carcass if you wish. To the people of the South, this is as much their traditional dish as Southern Fried Chicken is to our southerners++and it will meet with instant praise Sprinkle the scallions, black pepper, 1-teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow standing for 10 to 15 minutes. Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve. NOTE: If the fish head is dropped into water that is not boiling, it will fall apart.

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