Lighthouse is the symbol of Vung Tau city. Currently, our country has 92 lighthouses stretching from Mong Cai (Quang Ninh) to Ha Tien (Kien Giang). If most lighthouses are located on islands or places with rugged terrain, Vung Tau lighthouse is one of the few lighthouses built in the city area. Because of that, over the years, Vung Tau lighthouse has become one of the must-see attractions of tourists when coming to this coastal city. According to the information of the sign attached to the lighthouse’s body, the first construction was built in 1862 at an altitude of 149m above sea level. In 1910, the lighthouse was moved up and newly built at an altitude of 170m above sea level. The lighthouse is 18m high, 3m in diameter, effective range is from 23 to 34 nautical miles. Located at the highest position of Vung Tau city, when visiting the lighthouse, visitors can see the whole scene of the coastal city. On a slightly lower hill next to it is a statue of Christ the Redeemer with outstretched arms, built in imitation of the world famous statue of Christ the Redeemer in Rio de Janeiro (Brazil). Looking to the south is the deep blue and rich East Sea that is nurturing the people here day by day. Mr. Nguyen Ngoc Ninh is proud: “If you come here in the evening, you will not only see the shimmering Vung Tau city when the lights are on, but also feel the light of the lighthouse when on duty to guide and illuminate the ship. , boat. For the people of Vung Tau city, this lighthouse is a symbol and pride for more than a hundred years.” With the ancient architecture of the lighthouse, charming natural scenery, and cool air, Vung Tau lighthouse is an attractive “check-in” point, welcoming nearly 1 million visitors every year. Although newly repainted in 2019 to withstand the harshest weather and time, Vung Tau lighthouse still retains its ancient and unique features, being one of the oldest lighthouses in the region. Southeast Asia. Mr. Hoang Trung Kien, a tourist from Hanoi said: “I have been to Vung Tau many times, but today, I just had the opportunity to go to the lighthouse. Indeed, not only can I see the important works of Vung Tau, but I can also receive the cool breeze from the sea to melt away fatigue from the long distance. Standing from the lighthouse looking down, you can see how charming the coastal city of Vung Tau is.

Ca Xiu is a unique specialty in Ha Tien (Kien Giang) that makes people curious as soon as they hear the name. Anyone who sees a scorpion has a feeling of fear, not daring to touch chopsticks. The appearance of Ca Xiu is quite similar to bivalve seafood, but also like insects with long and large antennae. If it wasn’t for the introduction of the locals, surely no diners would have the “liver” to enjoy this strange dish by themselves. Ca Xiu live mainly in river, estuary, brackish water, abundant in Dong Ho lagoon, Ha Tien town. Like clams, ca Xiu live in muddy water, so they have long antennae to plug into the ground, serving the purpose of foraging. Ca Xiu season flourishes from about June to August every year. Although it looks quite strange, once you try it, you will find that the taste of coffee is extremely attractive. When catching Ca Xiu, people bring salt similar to the three-knot salt. Since then, shops have bought salted coffee beans and reprocessed them, creating “unique” dishes for Ha Tien cuisine. In particular, the delicious, nutritious coffee is especially the beard (good for men’s vitality), crunchy crunchy, so it is very popular with men. Fishermen after catching ca Xiu come back, they wash the mud, keep the tail and make fish sauce. For each layer of tomato, sprinkle a layer of salt on it. Depending on preference, people can salt with salt water or salt, add sugar to make the sauce quickly sour. The stage requires workers to have technique, experience and ingenuity. The quality of Ca Xiu sauce is good or not thanks to this salt method. If you add less ingredients, the tomato will spoil. If the salt is too salty, the tomato will turn black. From salted coffee, people have created many delicious and attractive dishes. The most familiar is the Ca Xiu salad with its salty, fresh, and attractive flavor. People will lightly blanch salted tomato in water to reduce the salinity. Shredded mango mixed with vinegar, sugar, fish sauce and then mixed with tomato sauce. Sprinkle roasted peanuts, laksa leaves, fried onions on top of the mixture and you have completed a special appetizer salad. Ca Xiu meat is crispy and has a characteristic fresh sweetness that makes people addicted to it forever. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Mr. Tien Tan, a high-speed train ticket agent in Rach Gia, said many train owners were surprised to see a sudden increase in the number of tourists buying tickets to travel. Tourists wait to board the high-speed train at Rach Gia wharf. Photo: Viet Tuong. “Guests booked tickets to Phu Quoc and Kien Giang islands increased 3 times compared to the year without epidemic diseases. Several years ago, the ideas were often canceled during the holidays, but this year neither side has a surplus ”, said Mr. Tan. A high-speed train agent in Ha Tien said that in Ganh Dau (Phu Quoc) has just opened an entertainment venue, leading to increased demand from tourists. Ms. Thuy Ha (living ward 7, Soc Trang city, Soc Trang province) said that even in the West, none of her family members went to Phu Quoc because the children went to school and her husband worked. Taking advantage of the long holiday, she and her husband and 2 children and father, mother-in-law went to the pearl island to rest. “I have an acquaintance with the train ticket agent in Rach Gia but I contacted for 2 days to get a ticket to Phu Quoc”, Ms. Ha said. The reason is that Ha’s family booked late tickets. The border guards checked the information of passengers on the high-speed train to the islands of Kien Giang province on April 28. Photo: Viet Tuong. Director of the Department of Transport of Kien Giang Le Viet Bac said that when the number of tickets sold increased sharply, the shipping lines automatically increased flights. The trip increase also helps businesses increase revenue after many months of difficult operation because of the disease. According to statistics of the Kien Giang Department of Tourism, in April the total number of tourists visiting Kien Giang was estimated at 517,050 arrivals, increasing many times over the same period in 2020. Of which, 3,641 international visitors; 300,485 visitors to the tourist sites and spots; 204,063 guests staying, total revenue from tourism reached 473.8 billion. Particularly, Phu Quoc has 368,848 tourists visiting, of which 3,476 international visitors. Domestic tourists come back to Phu Quoc a lot when the disease situation in the country is under stable control. Photo: Viet Tuong. Currently, high-speed train tickets from Phu Quoc to Rach Gia and vice versa are from VND 330,000-340,000; Ha Tien – Phu Quoc 230,000-250,000 VND; Rach Gia – Nam Du 230,000 VND, Rach Gia – Hon Son 150,000 VND and Hon Son – Nam Du 80,000 VND. For high-speed ferries, the fare from Rach Gia – Phu Quoc and vice versa is 280,000 VND / person; 5-seater car 1.3 million VND, 7 seats 1,350,000 VND and 16 seats 2 million VND each.

Cu Lao Cau (Binh Thuan) Location: Cu Lao Cau in Tuy Phong district, Binh Thuan province, nearly 10 km from the mainland, about 110 km from Phan Thiet and about 300 km from Ho Chi Minh City. Means of transportation: Passenger car, ship Best time to visit: April to August Experiences: Swimming, diving, fishing … Characteristics: – Quiet, cool space, suitable for those who want to relax, like to explore, love nature – Beautiful, wild scenery, not many residents – The accommodation and catering services are not yet developed Note: – Because there are not many residents, if you want to camp overnight, you should find out first and bring all necessary items such as food, drinking water, mosquito repellent … Cu Lao Cau attracts young people because of its beautiful scenery and many interesting experiences. Photo: Thangcuoi.93, Huongg_ly. Pirate Island (Kien Giang) Location: Hai Tac in Tien Hai commune, Ha Tien city, Kien Giang. It is about 28 km from Ha Tien coast and about 40 km from Phu Quoc Island, 350 km from Ho Chi Minh City. Means of transportation: Passenger car, ship Best time to visit the island: December to April Experiences: Camp bonfire, BBQ grill, swimming, scuba diving, squid fishing, fish, coral diving … Characteristics: – Hai Tac is an archipelago consisting of more than 16 islands, large and small, the largest is Hon Tre – Beautiful wild and peaceful scene – Quiet, cool space, suitable for those who want to relax, like to explore, love nature – Accommodation service is not yet developed Note: – The island has electricity 24/24 – You should find out the weather on the island before you leave – You should contact camping reservation, dining spot in advance – Save time by traveling overnight from Ho Chi Minh City to Kien Giang Located in the Gulf of Thailand, Hai Tac archipelago, also known as Ha Tien archipelago, attracts visitors because of its wild and mysterious look. Photo: _nhungdtt5_. Thanh An Island (HCMC) Location: Thanh An Island in Can Gio District, Ho Chi Minh City, about 70 km from the center. experience and explore the lives of the local people. Means of transportation: Motorbikes, buses, cars, ships Best time to visit the island: April and May Experiences: Walking the sea, watching the sunrise, enjoying food, exploring the lives of people on the island … Characteristics: – 1-2 days is a good time to explore Thanh An – The landscape of the idyllic countryside and rivers – The destination is suitable for those who like quiet, rustic places – Undeveloped accommodation services Note: – If you stay overnight, you should book a room in advance or prepare a camping tent, food, drink … Thanh An Island does not have too many beautiful scenes, but it gives you a sense of peace and simplicity, rare in the busy city. Photo: T.thao95, ahnnn2608.

Steamed sea bass in Hong Kong at a wedding restaurant on Kha Van Can Street, Thu Duc City Seabass is a ‘large’, salty fish (can live in fresh, brackish and salty water) but has a narrow temperature (can not live in water with high temperature fluctuations). In Saigon, when it comes to seabass – a species of white and pink fish – gourmets think of Can Gio immediately. Yes, it is the brackish water area that is rich in natural seabass. But the seabass Can Gio is not equal to the Ca Mau seabass. Ca Mau is rich in brackish water, making the fish as australian as the British model Tess Munster (Holliday). I have the opportunity to see close-up people catching seabass in Rung Sac Ecotourism Area, Can Gio. The site’s scouring service allows visitors to wade into the water to catch fish such as seabass, brown fish, mackerel, etc. Before that time the tour operator scattered piles of scrubs of aquatic things. For a while, the fish gathered to live in the scrub. Visitors come, the tour operator allows staff to cover the net in the scrub and visitors get inside the net to experience the fishing. But brown fish and seabass pose a lot of risks to catchers who are not accustomed to them. The brown fish’s fins are hard, stabbed into the hand, causing terrible pain. With seabass, in addition to the fins, the gills are also sharp, which can cause long cuts for the catcher. Later, when the natural source was scarce, in addition to the annual release of fingerlings in the sea as mentioned above, people also know how to raise this fish from wild seed. Up to now, Can Gio also has places that provide seabass services for the anglers. Consumers do not worry about lack of seabass on the table. However, the world’s consumers’ environmental awareness is increasing; they want the full story of what they consume – from a sustainability, humanistic and nutritional standpoint. Seabass is an option that meets that opinion. In many places, barramundi products are brought to the table with the rate of raising a finished fish is only one fish, compared to the past, the rate of fish loss to farmed fish was high; was condemned. But this awareness does not exist in the seabass farms in Vietnam. Wild seabass usually congregate in estuaries during the rainy season to release sperm and eggs on the day of the full moon and new moon when the tides are most active. The ‘old fishermen’ are very familiar with their behavior, choosing these times to set up sentences. Males are usually smaller than females, because when they are about 3 – 5 years old, they are males, when they reach 5-6 years old, they turn into females, about 80cm long. Seabass went into literature with two poems called the silver fisherman Lu Khe by Mac Thien Tu. An article in Chinese characters in the book Ha Tien Thap Vinh; an article in Nôm in the episode Hà Tiên Cross Cause of the Bay. Lu Khe is the name of a slot of water flowing into the sea. Lu means sea bass – also known as seabass. Seabass can do all kinds of dishes. Anything is not bad. In the past, down to Can Gio, restaurants often introduced sea bass to cook hot pot. But if the fire can’t be controlled, this dish won’t taste good on the meat. Only the sewing head is attractive thanks to the fat. The dish that the wedding reception restaurants often put in is the steamed seabass in Hong Kong. The name of the dish sounded a bit of national pride, as if the Vietnamese did not know how to steam. In this steamed dish, in addition to the fresh seabass that cleans the intestines, it fits a four-inch long plate of mango seeds, there must be plenty of carrots, onions, green onions, seeded chili, all chopped. Spices create coriander and ginger flavors. At the core of it is a delicious, solid soy sauce mixed with cold water. In fact, the meat of the fish just fits a four-inch textured plate that is not tough enough to satisfy the taste of Vietnamese people. Only the seabass caught in the wild weighing a few kilograms or more, which steamed like that, then rolled the rice paper, dipped in special fish sauce, was called excellent. If you want to taste small, only use the method of crispy skin. In this dish, in addition to purple onion, ginger, garlic, dill, there is also turmeric powder and especially Indian garam masal powder (sold at seasoning stores) stir-fried with spinach. Westerners “like the tongue” even more because this dish also has coconut milk added to the stir-fry mixture above. The fish meat is cut into fillets, cut into pieces, fried over medium heat and turned the skin down towards the pan until the skin is golden. The meat texture will now shrink and chewier than steaming soy sauce. Finished fried fish, mixed rice with spices vegetables, spinach, considered as satisfying the taste of the person. Fragrant and fatty again with coconut milk ever since. But seabass, if determined to be caught in the sea – a fish that wants to change the sex must go to the sea or is a fish that only lives in the sea – can make sashimi fish salad with mustard sauce. At this time, the sweetness of the fresh fish meat resonates with the acidity to make the re-fish in mustard mixed with soy sauce and lemon juice, increasing the umami. Mustard sticks on the nose and tears spring up, but the sweet and fleshy fish in the mouth is a ‘traumatized animal’ in cuisine. Seabass stomach is another delicious food, because the texture of the stomach is both chewy and strange. However, the stomach does not go to the buyer to buy the whole ready-made seabass. The stomach is sold separately. Surely you have not tried the fish’s stomach and coconut water? Try it! Online for sale this component is full, prices fluctuate quite. If you want to eat, you must experience places that provide quality and reputable goods. For the full set: For steamed seabass oil, delicious coconut water in the stomach!