suitable.

planning where to go is a prerequisite. The farther south you go, the more beautiful you are.

If you just go to North Vietnam, the procedure is very simple. There is a travel agency to handle the entry permit near Mangjie and Pingxiang in Guangxi, fill out a form, pay a handling fee of 3-5, handle it before 1 o'clock in the evening, and you can leave Vietnam at 8 o'clock the next morning. However, for countries like Vietnam and Cambodia, it is better to go with a tour group for the first time. South Vietnam needs a passport and visa.

As for food, accommodation and travel, Vietnam is a very nice and distinctive place, with good coffee and cheap food.

Be sure to go to Vietnam for free travel. Precautions:

1. Motorcycles are the main means of transportation in Hanoi, Ho Chi Minh City and other cities in Vietnam, so traffic safety should be paid attention to in Vietnam, especially when crossing the road, it is best to choose the intersection with traffic lights to cross the road.

2. During your stay in Vietnam, you should go to a regular hotel or restaurant for dinner. For example, when eating at roadside food stalls or small restaurants, you should try not to eat cold food, and don't add ice when drinking beer or drinks.

When it comes to scenic spots, Halong Bay in Hanoi, Cu Chi Tunnels in Ho Chi Minh City and so on are all good. If you join a group, you must go back. It's also convenient to go if you are free. The locals are very familiar with it ~~

There are many snacks to pinch ~~

Rice skin:

In Chinese cuisine, meat and vegetables are often eaten with thin noodles and sauces. Vietnam also has it, but it's not dough, but skin made of rice to wrap barbecue, satay, lettuce and so on. However, because it is quite thin, I feel that I can eat a lot without getting fat.

Fried spring rolls:

The most popular dish in Vietnam, the skin of spring rolls is made of glutinous rice, as thin as cicada's wings, white and transparent. Wrap the skin of spring rolls with stuffing made of bean sprouts, vermicelli, shredded squid, shrimps, scallions, etc., and fry in the oil pan until crisp and yellow. When eating, wrap the glass lettuce in spring rolls and dip it in fish sauce, sour vinegar, pepper and other condiments. It is crisp and not greasy, and it is very delicious.

Vietnamese rice noodles:

Vietnamese rice noodles are a famous common food in Vietnam, and can also be eaten in Taiwan Province. Beef noodles can also be cooked and raw. Raw beef is ground meat, and it is semi-cooked after being mixed with hot soup, which is quite delicious, but there is more monosodium glutamate. Now, as in the early days of Taiwan Province, every restaurant adheres to the spirit of "changing clear water into chicken soup", and the use of monosodium glutamate is quite rampant.

Sugarcane shrimp:

The skin is golden and crisp, and the shrimp meat is fresh and tender, while absorbing the sweetness of sugarcane, which makes it taste different. The authentic way to eat this dish is: take out sugarcane, wrap shrimp rolls with rice noodles and cucumbers in lettuce, dip them in self-made fish sauce, and finally chew and suck the sweet cane branches to reduce the fire.

Yue-style salad:

Different from the salad sauce commonly used in western-style salad, Yue-style salad is flavored with citronella, golden pheasant, mint and hot and sour juice. Shrimp salad, the meat of bighead shrimp is fresh and sweet, and the paste on the head of shrimp is particularly rich and crisp, and the cucumbers and tomatoes that absorbed the juice and paste of bighead shrimp at the bottom of the dish were wiped out. It is said that when Vietnamese eat bighead shrimp, in order to keep it delicious, most of them are steamed with water and dipped in pepper salt and lemon juice, and they taste the thick and yellow shrimp paste in the shrimp head.

Yue-style hot and sour soup:

Raw fish is used as the soup base, shrimp paste and crab paste are added, and then tomatoes, sour plums and peppers are added for stewing. Finally, a little French red wine is sprinkled, which is a bit like French seafood soup. It tastes very sour and fresh. Besides being used as soup, it can also be soaked in rice noodles or rice.

Shengniu River:

Shengniu River is a famous common cuisine in Vietnam. The most delicious place is the soup base, which is boiled with beef brisket, beef bone, pepper, star anise, citronella, fragrant leaves and white pepper for eight hours. The impurities in the pot should be continuously removed during the pot boiling process, and finally the beef clear soup comes out. When the raw cow is served on the river, it will also be accompanied by coriander, gold, sprouts, peppers, lime, Chili sauce, etc. These are the fountains that bring the taste of the raw cow river. First, take a sip of soup before the ingredients, and feel the original flavor of the soup base; Then put the sprouts, the gold and the parsley into the soup, and the taste will be emitted; Finally, squeeze some lime juice out and you can taste it formally.

Special beef noodles, which are nicknamed "locomotive" among Hong Kong people, are composed of raw and cooked beef, beef tendon pills, cowherb leaves, etc. The taste is soft, smooth and delicate, unlike ordinary noodles, which will absorb soup for a long time and become mushy.

Vietnamese buttermilk:

Vietnamese fruits have to be mentioned, too. Butterfmilk is a special fruit in Vietnam. Its production period is around November of the lunar calendar. Its flesh is orange, sweet and tender, and tastes like milk. It is quite special and can be bought in general fruit stalls.

Fried elephant fish:

In addition, fried elephant fish is also a famous dish worth recommending. A fish slightly larger than a palm is fried thoroughly, and the fried fish is crispy and delicious all over. Even if you are a fish eater who is too fussy about picking bones, you can eat it easily, because even bones can be eaten.

mung bean cake:

The first-class Vietnamese mung bean cake is produced in the ocean (place name) not far from coastal defense, and Jinlong brand is the best. Vietnam's mung bean cake is made of fine mung beans, ground into very fine powder, and then mixed with refined sugar and oil, which tastes soft and sweet.