Special Discount will be valided until  May,30th,2025.  Please contact our team for further information for this Offer.

---

Package cost per person in U.S Dollar:

Package cost per adult: 1680USD

Children’s policy:

Child from 02 years old – under 05 years old: Free of charge and share the room with adult.

Child from 06 -10 years old: 75% package cost from the adult.

Child from 10 -12 years old quoted the same cost as the adult.

Please contact us for the best-updated prices.

info@countrysidediscovery.com

WhatsApp/Viaber 24/7:wa.link/gpj7zh

---

Countryside Adventures Team.

Best time to travel to Vietnam

Vietnam is long and slender, with different regions subject to different weather conditions at any one time, which makes figuring out the best time to visit Vietnam somewhat tricky.

The country has a tropical monsoon climate. If you’re visiting the south of the country the driest months tend to be between December and April, while the north of the country is typically driest in spring and autumn.

Within this broad weather, the picture is regional variations, with differences in altitude also key to varying temperatures. Whereas the south tends to have a year-round tropical climate, the north is considerably cooler in winter.

Climate of Vietnam

The weather in Vietnam is defined by the monsoon season. The southern summer monsoon brings rain to the two deltas and west-facing slopes. At the same time, the cold winter monsoon picks up moisture over the Gulf of Tonkin and dumps it along the central coastal the eastern edge of the central highlands.

There are marked differences according to altitude and latitude; temperatures in the south of Vietnam remain calm all year round, while the north experiences distinct seasonal variations.

When is the best time to visit Vietnam?

If you intend to see a bit of everything, you need to work around the regional weather differences. Overall, autumn/winter (September – December) and spring (March and April) are probably the most favorable seasons if you’re planning to cover the whole country.

Most of Vietnam enjoys dry conditions and basks in the sunshine by December. Central Vietnam is the exception, which is gradually emerging from its rainy season. So it’s a good time to head to the southern coast if you want to soak up some rays and rack up some time on Vietnam’s gorgeous beaches. Beaches such as Mui Ne, or on the island of Phu Quoc and Con Dao are great this month.

It’s also a good time to visit Ho Chi Minh City, with temperatures averaging a comfortable 26ºC.

If you’re planning a Christmas getaway be aware that things get booked up way in advance, so plan ahead.

Outdoor activities in the north are good in December. It is somewhat chilly, however, especially in the mountains – so pack extra layers.

Vietnamese food

The staple of Vietnamese meals is rice, with noodles a popular alternative at breakfast or as a snack. Typically, rice will be accompanied by a fish or meat dish, a vegetable dish, and soup, followed by a green tea digestive. Seafood and fish – from rivers, lakes, canals, and paddy fields as well as the sea – are favored throughout the country, either fresh or dried. The most commonly used flavorings are shallots, coriander, and lemon grass. Ginger, saffron, mint, anise and a basil-type herb also feature strongly, and coconut milk gives some southern dishes a distinctive richness.

Even in the south, Vietnamese food tends not to be over-spicy; instead chilli sauces or fresh chillies are served separately. Vietnam’s most famous seasoning is the ubiquitous nuoc mam, a nutrient-packed sauce which either is added during cooking or forms the base for various dipping sauces. Nuoc mam is made by fermenting huge quantities of fish in vats of salt for between six months and a year, after which the dark brown liquid is strained and graded according to its age and flavour. Foreigners usually find the smell of the sauce pretty rank, but most soon acquire a taste for its distinctive salty-sweetness.

The use of monosodium glutamate (MSG) can be excessive, especially in northern cooking, and some people are known to react badly to the seasoning. A few restaurants in the main cities have cottoned on to the foibles of foreigners and advertise MSG-free food; elsewhere, try saying khong co my chinh (without MSG), and keep your fingers crossed. Note that what looks like salt on the table is sometimes MSG, so taste it first.

The most famous Vietnamese dish has to be spring rolls, variously known as cha gio, cha nem, nem ran or just plain nem. Various combinations of minced pork, shrimp or crab, rice vermicelli, onions, bean sprouts and an edible fungus are rolled in rice-paper wrappers, and then eaten fresh or deep-fried. In some places they’re served with a bowl of lettuce and/or mint. In addition, a southern variation has barbecued strips of pork wrapped in semi-transparent rice wrappers, along with raw ingredients such as green banana and star fruit, and then dunked in a rich peanut sauce – every bit as tasty as it sounds.

Drinks

Giai khat means “quench your thirst” and you’ll see the signs everywhere, on stands selling fresh juices, bottled cold drinks or outside cafés and bia hoi (draught beer) outlets. Many drinks are served with ice: tempting though it may be, the only really safe policy is to avoid ice altogether – dung bo da, cam on (“no ice, thanks”) should do the trick. That said, ice in the top hotels, bars and restaurants is generally reliable, and some people take the risk in less salubrious establishments with apparent impunity.

Tea and coffee

Tea drinking is part of the social ritual in Vietnam. Small cups of refreshing, strong, green tea are presented to all guests or visitors: water is well boiled and safe to drink, as long as the cup itself is clean, and it’s considered rude not to take at least a sip. Although your cup will be continually replenished to show hospitality, you don’t have to carry on drinking; the polite way to decline a refill is to place your hand over the cup when your host is about to replenish it. Green tea is also served at the end of every restaurant meal, particularly in the south, and usually provided free.

Coffee production has boomed in recent years, largely for export, with serious environmental and social consequences. The Vietnamese drink coffee very strong and in small quantities, with a large dollop of condensed milk at the bottom of the cup. Traditionally, coffee is filtered at the table by means of a small dripper balanced over the cup or glass, which sometimes sits in a bowl of hot water to keep it warm. However, places accustomed to tourists increasingly run to fresh (pasteurized) milk, while in the main cities you’ll now find fancy Western-style cafés turning out decent lattes and cappuccinos. Highland Coffee has become Vietnam’s very own Starbucks-style chain, while out in the sticks you’re best off going for cafés with a Trung Nguyen sign.

Money

Vietnam’s unit of currency is the dong, which you’ll see abbreviated as “đ”, “d” or “VND” after an amount. Notes come in denominations of 500đ, 1000đ, 2000đ, 5000đ, 10,000đ, 20,000đ, 50,000đ, 100,000đ, 200,000đ and 500,000đ, coins in 200đ, 500đ, 1000đ, 2000đ and 5000đ (though coins are rarely seen). In addition to the dong, the American dollar operates as a parallel, unofficial currency and it’s a good idea to carry some dollars as a back-up to pay large bills. On the whole, though, it’s more convenient to operate in dong, and you’ll often find dong prices are slightly lower than the equivalent in dollars. For the latest exchange rates go to xe.com.

Dong is not available outside Vietnam at present, so take in some small-denomination American dollars to use until you reach a bank or ATM. Most banks and exchange bureaux don’t charge for changing foreign currency into dong; banks in major cities will accept euros and other major currencies, but elsewhere may only accept dollars. Some tour agents and hotels will also change money, and most jewelry shops in Vietnam will exchange dollars at a slightly better rate than the banks, but watch out for scams. Wherever you change money, ask for a mix of denominations (in remote places, bigger bills can be hard to split), and refuse really tatty banknotes, as you’ll have difficulty getting anyone else to accept them.

There’s also a comprehensive network of ATMs, many open 24 hours: most accept Visa, MasterCard and American Express cards issued abroad. The maximum withdrawal is two million dong at a time, with a charge per transaction (in addition to whatever surcharges your own bank levies). In Hanoi and Ho Chi Minh City you’ll also find ATMs operated by ANZ and HSBC. These accept a wider range of cards, including those in the Cirrus and Plus networks.

Health

We recommend that you visit a travel medical doctor and ask about the following vaccinations: typhoid, polio, tetanus, and hepatitis A. A certificate for Yellow Fever is required when arriving from an infected area within six days.

Countryside Adventures