Phu Quoc is the largest island of Vietnam. Fringed with white sandy beaches and tropical jungles, Phu Quoc makes a paradise for sun and sea seekers.
Floating in the warm turquoise waters in the Gulf of Thailand, Phu Quoc has a monsoon sub-equatorial climate with two seasons in a year: rain and dry. But the temperature is hot year around. Trips to this island can be made any time but the best is dry season (November to March). It is possible to reach the island by express boat from Rach Gia or by an hour flight from Ho Chi Minh City. A new international airport was in operation in 2012, and in September 2014 Vietnam Airlines announced two new international routes with two Southeast Asia countries (Singapore and Cambodia).
Phu Quoc comprises Phu Quoc Island and 21 smaller islets with total area up to 574 square meters. Despite tourism development, much of this island is still protected thanks to the Phu Quoc National Park which covers close to 70% of the island’s area. The two main towns here are Duong Dong where the airport is located and An Thoi, a smaller settlement where the ferries from Rach Gia land. The Duong Dong market is a must for a colorful, lad-back seaport boasting delicious fresh seafood.
As well as relaxing and taking in the outstanding natural scenery, you can go cycling, trekking, snorkeling, scuba diving and fishing. The most valuable crop here is black pepper, but the islanders have traditionally earned their living from the sea. This island is well-known across Vietnam for its high-quality fish sauce made from a small fish, ca com, with a high level of protein.