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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Bitter melon stuffed with salted egg

Eating bitter melon is very cool in summer, anti-inflammatory effect, cooling. Egg yolk is rich in protein and vitamins to give us more energy. So, you try viewing offline.

Bitter melon, salty egg, If left to its own, it is too bitter and too salty, what you eat is also very hard so hard. But with little variation, combining creative dishes you will have a strange taste, harmonious and very nutritious

Ingredients :

• 2 Bitter melon fruit
• About 8 salted egg yolk
• 1 tablespoon honey

Method:

Egg yolks into a bowl, To steam .

Using a spoon mashed yolks of this section.

Bitter melon washed, cut in half. Using a spatula or sharp knife to winkle the intestine.

Place the pot halfway with water on stove, add salt, bring to boil. Put Bitter melon to stitch for well done. Fish out and then drop into a bowl of cold water. Doing so will reduce the bitterness of the melon.

Using a small spoon to stuff egg yolk into the melon pieces.

Cut melon stuffed egg about 1 cm thick slices. Showing in the disc.

Small drops of honey on a piece of melon and then enjoy. Note that you do not end much honey, just a drop only to increase the momentum for bold dishes, to avoid losing the taste of eggs and melon.


Tips:

- After bitter melon should Quilted dip into cold water, will reduce many the bitterness
- If crushed egg yolk too dry you can give in a little oil, stir up.

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Fresh roll cake at Gia An Restaurant - Banh Cuon

While it may not be the first dish to come to mind, Gia An provides foodies with some of the best banh cuon in the city. Mai Huong takes a taste.

Eat up:White rice crepe with salted ruoc tom dipped in the sauce give a true taste to banh cuon.

Tasty treat: Banh cuon ruoc tom is a popular dish in Gia An Restaurant. VNS Photos Truong Vi

Gia An Restaurant

Address:

- 25 Thai Phien St, Ha Noi,
Tel: 04-66588710 begin_of_the_skype_highlighting 04-66588710 end_of_the_skype_highlighting 04-66588710 begin_of_the_skype_highlighting 04-66588710 end_of_the_skype_highlighting 04-66588710 begin_of_the_skype_highlighting 04-66588710 end_of_the_skype_highlighting

- 18A Le Thanh Tong St, Ha Noi,
Tel: 04-39335978 begin_of_the_skype_highlighting 04-39335978 end_of_the_skype_highlighting 04-39335978 begin_of_the_skype_highlighting 04-39335978 end_of_the_skype_highlighting 04-39335978 begin_of_the_skype_highlighting 04-39335978 end_of_the_skype_highlighting

- 62 Tran Dang Ninh, Ha Noi,
Tel: 04-66589920 begin_of_the_skype_highlighting 04-66589920 end_of_the_skype_highlighting 04-66589920 begin_of_the_skype_highlighting 04-66589920 end_of_the_skype_highlighting 04-66589920 begin_of_the_skype_highlighting 04-66589920 end_of_the_skype_highlighting

-.111/8 Lang Ha, Ha Noi,
Tel: 04-35625957 begin_of_the_skype_highlighting 04-35625957 end_of_the_skype_highlighting 04-35625957 begin_of_the_skype_highlighting 04-35625957 end_of_the_skype_highlighting 04-35625957 begin_of_the_skype_highlighting 04-35625957 end_of_the_skype_highlighting

- 108A6 Tran Huy Lieu, Ha Noi,
Tel: 04-37264696 begin_of_the_skype_highlighting 04-37264696 end_of_the_skype_highlighting 04-37264696 begin_of_the_skype_highlighting 04-37264696 end_of_the_skype_highlighting 04-37264696 begin_of_the_skype_highlighting 04-37264696 end_of_the_skype_highlighting

• Hours: Breakfast: 6am to 1pm
• Dinner: 4pm to 9pm
• Price: from VND7,000-34,000 (US$0.37-1.80)

Comment: Flavourful food made under strict hygienic standards.


Banh cuon ( roll cake), or steamed rice pancake, is a breakfast favourite for many Hanoians. Maybe you are already familiar with banh cuon Thanh Tri, a speciality of Ha Noi, but have you had the chance to try the savoury banh cuon Gia An, from the northern port city of Hai Phong?

I discovered banh cuon Gia An by chance when I went to the Vincom City Tower with friends. Located adjacent to the largest commercial centre in Ha Noi, the restaurant attracts shoppers who are after a light meal.

I have tried banh cuon countless times, from street vendors to expensive restaurants, and until now I've found it pretty much the same everywhere. Still, since it was too early for lunch, we thought we'd give it a try and were surprised with what we found.

A comfortable space without a door, filled with light fresh air, welcomed us. Inside, three long rows of square brown tables and chairs are placed close together. The shop is bustling with many customers and waitresses taking non-stop orders. Its interior decoration may be bland and simple but it still manages to be welcoming and comfortable.

Banh cuon Gia An offers two main dishes, vegetarian banh cuon and meat stuffed banh cuon, along with a number of side dishes such as cha ran (fried pork sausage), ruoc tom (salted shredded shrimp), thit nuong (grilled pork), cha que (cinnamon sausage) and fresh chicken eggs.

Vegetarian pancakes, like banh cuon Thanh Tri, are not actually rolls, but thin layers of soft rice paper eaten with thit nuong or ruoc tom and fried onions. Meat stuffed banh cuon, meanwhile, are long steamed rolls filled with a mix of minced pork, tiny shrimp, mushrooms and jelly ear fungus wrapped in a delicately thin rice sheet.

To enjoy the dish, diners dip a section of the roll into a bowl of warm fish sauce, an integral part of savouring the dish. Gia An's special dipping sauce recipe distinguishes it from other banh cuon restaurants.

While the fish sauce at other restaurants is often pre-made, Gia An's dipping sauce is unique because it is made from pigtail bone bouillon. It tasted a bit bland at first and I was a little disappointed, but a squeeze of fresh lime emphasised all of the flavours, giving it a delicious sweet and sour taste, just as I like it.

I realised the sauce is prepared for customers to flavour it according to their own tastes. I like that patrons can add more spice, peppercorns and fresh lime to suit themselves.

I ordered vegetarian banh cuon with ruoc tom and cha ran. I was presented with a plate layered with thin rice crepes, garnished with several sprigs of fresh green herbs and granules of bright orange ruoc tom, which were topped with dried fried onions. It was eye-catching and looked yummy.

I dipped a corner of a rice crepe that I had covered with a little ruoc tom into the sauce, added two leaves of fresh Vietnamese basil and a piece of cha ran. The tenderness of the rice paper combined with the flavour of the ruoc tom and the scent of the fresh herbs that lingered after my bite made me shudder at its deliciousness.

My friends agreed the sauce was tasty and not too salty like many other restaurants.

I finished my crepes within 10 minutes, a personal record for eating banh cuon, and had to resist the urge to order a second portion.

I returned to the restaurant a few days ago and was lucky enough to meet the manager, Pham Thanh Tuan. He told me banh cuon Gia An has opened 5 restaurants in Ha Noi and is aiming to develop the brand as a chain, similar to Pho 24.

Tuan explained the restaurant's name. "Gia An" came from the Gia in gia truyen (tradition) and An from An Duong, a famous banh cuon village in Hai Phong. He said the owner of the restaurant chain was born in Hai Phong and had a desire to introduce this speciality from his homeland to food connoisseurs in Ha Noi.

On my second visit I ordered hot rolled rice pancakes with meat stuffing. I liked the texture of the hot and tender rice paper and flavoured meat mingled with the sweet and sour sauce in my mouth.

During my studies overseas, I dreamed of food from my homeland. I was fed up with bread and jam and my mouth watered for hot and flavourful food, such as pho, bun and banh cuon.

I missed the familiar sight of a woman skilfully rolling rice pancakes over a linen base and then stuffing them with meat. Unfortunately, that sight is still missing at banh cuon Gia An because all of the rolled rice pancakes are prepared somewhere else then steamed on the premises to save time and labour.

Modern life seems to have made the traditional ways of enjoying food somewhat far away and outdated.

However, I really appreciate the restaurant's high hygiene standards. In many ways, food safety is more important than price when choosing a place to eat out.

Cooks at Gia An Restaurant wear nylon gloves when they're preparing food, which they change every 15 minutes. All of the furniture, equipment and the rest of the interior are always kept clean and there is a rubbish bin under each table.

Enjoying a nice meal is just one of many ways to appreciate life's beauty and banh cuon Gia An is a nice place to enjoy with family and friends, both for breakfast and a light supper. Give it a try if you want to explore the fresh taste of a familiar dish.

P/S: With this posts i hope you will have a good idea for your meal if you have a travel to Vietnam or want to find a new taste. In the following articles, I will introduce some other restaurant in Vietnam.

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A Vietnamese Pho restaurant in Australia

Pho Sure Vietnamese Noodle House brings a bit of Marrickville over to Enmore. About bloody time :-)








We always though a smart way to make money would be to open up a Marrickville style hole-in-the-wall Vietnamese joint in Enmore or Newtown. Well somebody has finally done it. Yes we have Pho 236 up on King Street Newtown which is excellent value but never as tasty as the classic joints of Marrickville. Pho Sure is the real deal.



Pho Sure Vietnamese Noodle House is a Tardis of a place, from the outside it looks like a takeaway joint with a couple of tables for loiterers. Inside is a cavernous eating hall, sparse but freshly renovated. There's lots of room here, a good cheap, no-frills option if you have big group, BYO welcome.

We visit on a Thursday night and are surprised at how many diners are here considering Pho Sure has only been open a couple of months, and it's a tough location for a restaurant, very tough, on a busy road devoid of pedestrian traffic. Plus the opening hours are 5pm to 9pm only (the owner has a day gig as well).

Inside there's a joyous cacophony to the place, and impossibly cute Vietnamese kiddies running around having a ball, for a moment I'm back in Vietnam. We get the feeling we will be spending a lot of time here over summer, with a six pack from the Warren View Hotel down the road.



Help yourself condiments, cutlery, water and tea.



Condensed milk in my coffee, just like Vietnam, it's dessert and coffee all in one.



Special combination pho - pho dac biet- $9.50 small, $10.50 large. This is a small one and it's huge. The combination comes with rare beef, well done briskets, tendon and tripe. This is quite a good pho, thumbs up.



Fried Squid Ball - cha muc chien - $7.50. Lightly fried balls of manufactured squiddy fun.



Grilled Pork with Vermicilli - bun thit nuong - $9.50. A big generous serve, the pork has lovely caramel flavours, pour the sweet chilli sauce on top and mix it all together, drool.

Pho Sure Vietnamese Noodle House Menu - click to enlarge.



Pho Sure Vietnamese Noodle House Menu - click to enlarge.



Pho Sure Vietnamese Noodle House Menu - click to enlarge.



Pho Sure Vietnamese Noodle House Menu - click to enlarge.

Pho Sure Vietnamese Noodle House is at 37-39 Stanmore Road, Enmore, corner of Liberty Street, a block from Enmore Road and almost across the road from the Warrenview Hotel were you can grab some brewskies for byo. Pho Sure is open from 5pm-9pm only, 7 days per week.

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A map of Vietnamese Pho in Saigon

We have no intention of introducing all the good pho restaurants in HCM City. The following are some places for your reference. These restaurants offer different kinds of pho. We also mention pho restaurants foreign diners like and a shop specializing in chicken pho soup. Almost It has Price from 1USD to 5 USD per bowl.

Pho Quyen

With a history of nearly 50 years, Quyen specializes in beef pho soup. The shop is named after the first child of a family of five sons whose father is a northerner and whose mother a southerner. The owner of Pho Quyen now is Duong Huu Phuc, Quyen's brother. Phuc has a 20-year experience in the trade, including being the chef.

Address: 33 Hoang Van Thu, Phu Nhuan Dist. Tel: 8423962.



Pho Hoa

Established during the 1960s, Pho Hoa has been a favorite address of Saigonese with high income. At first, the pho shop was named Hoa Loc. After many ups and downs, the word Loc was dropped and only Hoa is retained, which is shorter and easier to remember.
At Pho Hoa, pho tai (rare beef pho) is finely chopped and treated with spices to make it more delicious.

Address: 260 Pasteur, Dist. 1. Tel: 8297943.


Pho Hong Van

Address: 7 Ton That Tung St., Dist. 1. Tel: 8324139.


Pho Thanh Canh

Set up before 1975 by Chau Thanh Canh as the owner and chef, Thanh Canh now has three shops. Canh says he knows how to combine the tastes of Hanoian and Saigonese pho while remaining faithful to the bone-stewing method of the north.

Address: 55 Nguyen Cu Trinh, Dist. 1. Tel: 9201908


Pho Tau Bay

Pham Xuan Tien, manager and chef of Pho Tau Bay, says that in 1950 his grandfather opened his pho shop in Hanoi, which did not have a name. Tien's grandfather was given a pilot's helmet by a friend. He liked the helmet very much and often wore it. Diners called him tau bay, which means "aircraft," and he named his pho shop after it.
In 1954, Tien's family moved south, bringing with them the pho trade. They set up the Tau Bay shop.

Address: 435 Ly Thai To, District 10. Tel: 8345128


Pho Huong Binh

This is one of the best-known pho ga (chicken pho soup) in Saigon. Set up in 1982 by a woman native to the northern Quang Binh Province, Huong Binh is now owned by her son, Tran Van Quy. Quy says the main element for the broth of chicken pho soup is chicken bones. He doesn't use star anise or cinnamon as in beef pho soup. Only ginger is used, he says.
Huong Binh is frequented by some foreigners, especially Japanese.

Address: 148 Vo Thi Sau, Dist. 3. Tel: 8298762.

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