The floating season

The floating season in the Western region usually starts from September to November every year, but it will come sooner or later depending on the year. This year, the water is higher than usual, so fish and shrimp are rich as well as the tourism activities.

The floating season in the Western region can be seen clearly in the upstream provinces of the Mekong Delta, including Long Xuyen Quadrangle (An Giang, Kien Giang...), Dong Thap Muoi (Dong Thap, Tien Giang, Long An).

Where to go in the floating season?

Each province in the West of Vietnam has its own characteristics. However, in the floating season, you should visit the famous places below.

Tra Su Melaleuca forest in An Giang is the most sought-after destination. This place is famous for its vast green melaleuca forests. In the floating season, visitors will be able to sit on wooden boats, gliding gently on the water covered with green duckweed.

Floating markets usually take place in the early morning and sell a variety of fruit, food to consumer goods.

Visiting the floating market is an experience not to be missed when coming to the Western region. The biggest floating markets that tourists should visit are Cai Rang (Can Tho), Cai Be (Tien Giang), Nga Nam (Soc Trang), Nga Bay (Hau Giang), Long Xuyen (An Giang).

Bung Binh Thien is called the lake of heaven by the people of An Giang province because the lake's surface is calmly blue and clear all year round, and never runs dry. Along the banks of Bung Binh Thien lake are the typical stilt houses of the Cham Muslim people, mixed with several Vietnamese, Chinese, and Khmer households, creating a unique culture for the river.

Specialties of the floating season

Linh fish (Henicorhynchus), field crabs, Dien dien flower (Sesbania sesban), water lilies, and other aquatic species are only available in the Western region during the floating season. Many tourists have to wait a whole year until this time to enjoy these specialties of the river region.

If you want to experience the special activities here for yourself, you can also go with the locals to catch fish using fishing nets, row a wooden boat to Dien dien flower (Sesbania sesban), wade through the fields to pick water chestnut, and then cook your own booty.

 Another experience is harvesting red rice. No matter how high the water is, red rice can always rise above the water to bloom, thus making a vast rice field. To harvest red rice, people have to travel on wooden boats to the flooded land. One uses the pole to advance, the other harvests the rice. The red rice must be harvested at night or in the early morning because when the sun rises, all the rice will fall into the water.

Travel tips

If you do not know how to swim, you should not go by boat alone. The first thing you have to do when you set foot on the boat is put on a life jacket. Some famous tourist attractions such as Cai Rang floating market in Can Tho also require visitors to wear life jackets when visiting.

Visitors should wear life jackets and carry light luggage when traveling to the river region

From Hanoi, you can take a plane to Can Tho airport and continue the journey to the western provinces from Can Tho city. If you depart from Ho Chi Minh City, you can also travel by motorbike as the road is quite convenient. Buses usually depart in the evening, you can go to the Western bus station on Duong Vuong street, Binh Tan district to buy tickets.

Other recommendations

It sometimes rains in the Western region this season so you had better prepare a raincoat or an umbrella. You should prioritize lightweight, easy-to-move luggage.

There are also mosquitoes and insects this season, therefore you should prepare long-sleeved clothes or bug repellents when needed.

Moreover, you should dress politely and formally when going to spiritual places such as communal houses, temples, and pagodas.

The cost of living in the Western region is not too high. If you can't find a hotel or motel, you can also ask to stay at the locals’ houses.

Westerners like to eat sweet, if you are not familiar with this taste, you should remind the chef in advance to taste it to your liking.