If you’ve dreamed of finding secluded tropical beaches where there’s barely another human being in sight, you’ve come to the right place. Phu Quoc has mile after mile of beautiful sandy beach to explore.
The National Park
Take a drive through the north of the island and you’ll pass through the primary rainforest of Phu Quoc’s national park. Listen for the whoops of the rare langurs or macaques in the forest or try to spot one of the rare birds of paradise that make their home in the jungle.
The ports and markets
Early morning and early evening are the busiest times in the port of Duong Dong as the fleet comes in with the catch. The markets are alive with color and banter as the fruits of the fishermen’s labor are traded.
The sigh sauce factory
A fragrant and fascinating exploration of Phu Quoc’s main industry.
Throughout history, the Vietnamese have sought cultural autonomy from their dominant neighbor to the north – china. Nuoc Mam (fish sauce) has become an important symbol of the country’s individuality and independence – while much of china is far from the sea and therefore relies on soy sauce to flavor its dishes, Vietnam embraces fish sauce and uses it in almost every dish.
Phu Quoc’sNuoc Mam is of such quality and prestige that the manufacturers on the island have fought a long legal battle to protect the name “Phu Quoc Fish sauce” in the same way as cognac or champagne are protected under law. Only a particular species of “long jaw” anchovy is suitable for making Nuoc Mam and these are painstakingly sorted by hand when the catch is brought ashore from the shallow waters around the island.
Dotted around the island, see how the farmers grow pepper and taste some right on the farm. For centuries, Phu Quoc has produced some of the world’s finest pepper, contributing to Vietnam’s output of up to 60% of the world’s pepper supply.
Archaeologists have found traces of pepper and other spices among artifacts in a stone-age settlement in northern Vietnam dating from over 9,000 years ago. Pepper has been at the heart of the spice trade for many centuries, with trade already active during the Greek and roman Empires between Europe and south Asia.
La Veranda’s chefs use Phu Quoc pepper to enhance the flavours of many dishes from our kitchens, and few of our guests fail to notice the sweeter, nuttier taste of pepper from the island compared to other peppers they have tasted.