Sa Huynh Beach in the central province of Quang Ngai has clear water, golden sand, and pine trees… It also has a small rocky surprise

The stretch is just 200 meters long, cut off from the rest of the 10-kilometer long Sa Huynh Beach by two rocky ranges.

But Bai Con (Little Beach), which locals call Sa Huynh’s “abandoned child,” has its own unique beauty.

Unlike the other part of Sa Huynh Beach, the waters of Bai Con are always calm and peaceful.

From the nearby Cam Mountain, Bai Con’s golden sands make it look like a yellow silk strip floating on a blue sea.

The two long rocky ranges offer a special adventure for the beachgoers, as navigating them is fun, but not always easy.

From Bai Con, we went west along the rocks, listening to the bird songs from the trees of a nearby mountain. Some of them decided to give us a surprise by darting out of the trees and flying to the rocks we were “walking” on.

After walking for about 20 minutes, we saw the Thien Y A Na Goddess Temple. Thien Y A Na is the Vietnamese name for Po Nagar, the Goddess of the Cham people.

Sa Huynh fishermen visit the temple and pray for a safe trip before heading out to sea.

How to get there

- Bai Con is around 60 kilometers south of the town of Quang Ngai in its namesake province.

- To reach the beach, visit the Sa Huynh Tourism Site in Pho Thanh Commune in Duc Pho District. You can park your vehicles there or around the site. Then ask a xe om (motorbike taxi) to take you to Bai Con (about VND15,000 per person) as there are no parking lots near the beach . You will arrive at Bai Con twenty minutes later.

- You should bring food to enjoy at the beach.

- Apart from Bai Con, you can also explore Hoc Mo Cave in Thanh Duc 2 Hamlet in Pho Thanh Commune and travel around Ma Vuong Hill in the neighboring Pho Khanh Commune to see historic archeological sites.

We moved back and went east. Not long after, we saw smoke rising into the air from people baking oysters. We sheltered behind a large rock to avoid the smoke.

When locals have some free time, they come to the beach with lit torches. They choose some rocks to which numerous oysters cling and bake them. The high temperature force the oysters to open their mouths but their shells are still attached to the rocks.

They are then seasoned with pepper, salt, and lemon juice before the meat is taken out and consumed, accompanied very often by local alcohol. If you are a visitor, chances are you will get invited by the hospitable residents to join them for this special meal.

It is also possible to buy fresh oysters on the way to Bai Con for around VND35,000 (about $2) per kilogram. An oyster soup of rice porridge is a surprisingly enjoyable meal.

Local residents will extend their hospitality if you ask to join them as they take their boats out to sea. Drifting on the gentle waters of Bai Con is a good way to soak in the peaceful atmosphere.

When you are on the boat, it is not a bad idea to carry a pair of binoculars to watch monkeys forage for food on the nearby mountain.

Old Vietnam is alive and well at one of the country’s most sacred pagodas

Clay statues depict 18 Arhats (Buddhist monks post-enlightenment) at Chuong Pagoda

Chuong Pagoda, the centerpiece of Vietnam’s largest port in the 17th and 18th centuries, still stands as a tall reminder of Vietnam’s not so distant past: a time of spirituality, tradition and simple beauty.

Still the most scenic spot in the former town of Pho Hien, now a part of the town of Hung Yen, the pagoda has lost none of its historic allure.

Pho Hien was once the north’s premier port city and a vibrant commercial and cultural melting pot of Vietnamese and foreign peoples. It was second only to the capital city of Thang Long (now Hanoi) in terms of commercial activity.

Today, visitors to Hung Yen can see the unique historical and cultural remains of the past at Chuong (Bell) Pagoda.

Built in the 15th century under the Le Dynasty, the pagoda was then restored in 1707 in the architectural style of the post-Le period.

The pagoda’s name came from a legend:

In the days of myths and folk tales, a golden bell drifted to the shore of the Red River in Nhan Duc Village during a flood and when the waters receded it began to sink in the mud.

Throngs of residents of neighboring villages rushed to Nhan Duc to save the bell but they could not make it budge, it was too heavy.

Eventually a group of Nhan Duc villagers were able to take the bell home. Believing they had been granted the charm by God, the villagers then built a pagoda to worship the bell, whose toll could be heard for miles around.

Also known as Kim Chung Tu (Golden Bell Pagoda), the religious complex was built with meticulous attention to detail.

After entering the Cong tam quan (three-entrance gate), which has eight roofs, visitors cross a stone bridge over a lotus pond. The bridge will lead them to a brick patio made of bricks from Hanoi’s famous Bat Trang handicraft village.

Walking across the stone walkway in the middle of the patio is like walking through time. The path leads to a courtyard in front of the sanctuary compound. The bell tower and altar house, where local residents worship their ancestors, follow next

HOW TO GET THERE

 - Chuong Pagoda is located in Nhan Duc Village, Hien Nam Ward, Hung Yen Town, Hung Yen Province, 64 kilometers south-east from Hanoi.

 - From Hanoi, tourists can take buses 205, 208, or 209 from the Luong Yen and Giap Bat bus stations to get to the pagoda.

 - They can also book private buses at Hanoi’s Gia Lam bus station for the trip.

 - Another way is to travel by boat on the Hanoi – Pho Hien route from the Red River tourism wharf.

Cong tam quan (Three-entrance gate) at Chuong Pagoda in the northern province of Hung Yen

The pagoda, recognized as a National Architectural Relic by the government in 1992, has many carved Buddha statues, including the Tam The (three Buddhas of the Past, Present and Future), A-di-da (Amitabha), and four Bo-tat (Bodhisattvas).

Next is a startling wood relief depicting the Thap Dien Diem Vuong (Ten Courts Managed by the 10 Kings of Hell).

In it, sinners are depicted serving out punishments for their crimes: some are being dumped into a cauldron of boiling oil; others are having their tongues cut out.

But the Thap bat La Han (18 Arhats), made of clay, are much more peaceful. Each one depicts a wise monk expressing a different attitude.

The Arhats are Buddhists who have achieved full spiritual fulfillment. They have reached “Nirvana,” the state of absolute freedom from worldly cravings, and thus they are no longer subject to reincarnation.

Tourists can go up to the bell tower before contemplating a stele which dates back to 1711, built under the reign of King Le Du Tong. On the stele is engraved a picture of Pho Hien and the city of Thang Long.

The stele helped researchers locate the commercial road that once connected Pho Hien and Thang Long. It used to pass right by the Chuong Pagoda gate. The map also helped historians locate the borders of Pho Hien’s original 20 wards

The mad hatters of Chuong Village

Chuong Village has been the home of Vietnam’s famous non la (conical leaf hat) for centuries.

The small village, around 30 kilometers from downtown Hanoi, is often crowded with people buying non la and also watching local craftswomen make it.

The village’s Non Market is open from 6 a.m. to 8 a.m., six times a month, on the 4th, 10th, 14th, 20th, 24th, and 30th days of the lunar calendar.

Most non la are made from palm leaves. The leaf is cleaned with sand before being left in the sun to whiten. It is then evened by a blade.

The hat makers of Chuong Village, all women, then place the leaves over a frame made of bamboo circles. The leaves are tied into place with string and sewn from top to bottom. The excess leaves are then trimmed. Strong sewing makes the most durable hats.

Finally, to make the hat whiter and protect it from mold, the hats are singed with burning matches.

Southern food is sweet and succulent, but it would be a sin to neglect these delicious northern novelties

Vietnam’s three major regions are as different as earth, wind and fire.

The people, landscape, weather and yes, even the food, change in almost every province, but the most pronounced differences come between the northern, central and southern regions.

Southern food is often sweet and filled with fruit while central food is known for being spicy and a bit salty.

But northern dishes are known for their subtlety and are often prepared in a minimalist way without losing out on flavor. Northern chefs concentrate on freshness and focus more on vegetables and pure fish sauce rather than on fruits and sugar like in the south. Spice is added to dishes by diners, not by the cooks.

Ho Chi Minh City has a cornucopia of restaurants from every region and sub-region in Vietnam and the world and many locals frequent northern eateries to get the rawer, simpler flavors of Hanoi and its surrounding areas.

Banh cuon (rolled rice cake) is one of the most popular northern dishes in HCMC.

The meal, which is often taken for breakfast, starts with a thin sheet of freshly cooked rice paper. Though these are normally prepared beforehand in HCMC, in the north they are made fresh to order. The papers are super-thin, sticky, wet, stretchy and chewy.

Skillfully rolled in the silky smooth paper is a delicious combination of ground pork and spices.

The cake is placed on the plate and sprinkled with tiny shrimp, chopped peppermint and coriander for a dash of freshness. The rolled cake is served with fish sauce and two kinds of Vietnamese cold-cuts: cha lua (lean pork paste) and cha que (roasted cinnamon pork paste). Northern banh cuon is served with a straight fish sauce, while southern eateries mix the sauce with sugar. Diners can add red-hot chilies to the sauce if they like.

Other northern foods popular in HCMC are pho ga Ha Noi (Hanoi chicken and rice noodle soup), banh da cua (rice pancake with crab soup), cha muc (squid cake), bun rieu cua (shrimp crab tomato soup with rice noodle) and canh bun (round noodle crab soup).

Many people in HCMC love eating canh bun with rau nhut (water mimosa) and rau muong (water spinach). The green, crispy leaves blend perfectly with the sharp broth and savory crab meat. This soup is also often a breakfast dish.

Other popular northern meals not usually taken for breakfast include canh cua rau day (jute plant crab soup) and ca phao muoi (salted egg-plant), which is served with mam tom (shrimp paste).

To get a taste that brings you back to the old historic streets of the northern capital, try the dishes listed above or go for ga rang muoi (fried chicken with salt), rau lang luoc (boiled sweet potato bud), and ca ro kho tuong ban (stewed anabas with bean paste) at any of these HCMC eateries specializing in northern delicacies:

Goc Ha Noi Restaurant
24/8 Pham Ngoc Thanh Street, Ward 6, District 3

Huong Xua Restaurant
222 Ly Tu Trong Street, District 1

Dang Xua Restaurant
33 Cao Thang Street, District 3

Nga Restaurant
23 Ton Duc Thang Street, District 1

Bun Cha Hoang Tuan Restaurant
T11 Hong Linh Street, Bac Hai Quarter, District 10

Banh Cuon Restaurant
127 Dinh Tien Hoang Street, District 3

Reported by Nguyet Anh

From Duc Pho Town in the central province of Quang Ngai, we went west across seven kilometers of road through thick sugarcane fields.

We passed through a forest before the road let out into a poetic clearing of rocks and water. We had reached Da Giang Spring in Pho Nhon Commune.

We followed the spring that runs smoothly through rocks as the sound of crashing water grew louder and louder.

Then we hit the cascade, dozens of meters high. The waterfall created dazzling white spumes when it hit the spring.

It was easy to find large and flat rocks to use as small picnic tables. We were given shade by the leafy canopy of the old-growth forest.

My friend, who lives in the area, used a local trick to chill our beers: he placed them in a small hollowed out space in the rocks that filled with cool spring water. Ten minutes later, we were quenching our thirst with cold beer.

Orchids in yellow, purple, and pink jutted out from cliffs. Such a soft beauty in such a mighty forest!

The “Great Wall” of central Vietnam tells a fascinating story of collaboration and ingenuity

Archaeologists study artifacts unearthed at a post on the rampart in the Chim Hut Pass area in the central province of Quang Ngai. (Photo by Hien Cu)

Archeologists surmise that it is an unusual work involving local indigenous H’re people, the Kinh ethnic group and Nguyen Dynasty soldiers.

After five years of excavation and study, it has been determined that the 200km-long rampart that runs from Quang Ngai to Binh Dinh provinces in central Vietnam is around 500 years old.

Researchers from the Vietnam Institute of Archaeology and the French School of the Far East in Hanoi say the historical relic runs along the Truong Son mountain range through eight districts of Quang Ngai before running into the districts of An Lao and Hoai Nhon in Binh Dinh, separating the plains and the highlands.

The longest and largest rampart in the country and the entire Southeast Asian region winds through mountains and valleys, sometimes at altitudes of nearly 800m, is 4-5m high and 6m wide at its base.

The wall is large and diverse, made of stone in some places to avoid landslides on high slopes and mountainous areas. These parts are a testament to the amazing rock arrangement skills of the indigenous H"Re people. The parts made of earth/lay were built mostly by the Kinh people and soldiers of the Nguyen Dynasty.

The rampart’s stones arrangement techniques, varying in different sections and terrains, can also be seen in structures on Ly Son Island in Quang Ngai Province.

Many researchers believe, based on notes found in the book of Dai Nam Thuc Luc (the annals of Dai Nam or the true record of the great south) and geographical records maintained during King Dong Khanh’s reign (1885-1889) and other documents compiled under the Nguyen Dynasty, that the rampart with 115 guarded posts was mostly built by general Le Van Duyet of the Nguyen Dynasty in 1819 during the reign of King Gia Long (1802-1820).

However, according to Dr. Nguyen Tien Dong, chief technical officer of the Vietnam Institute of Archaeology, the wall was built more than 500 years ago by the Vietnamese Kinh people, the H’re people and soldiers. By the 19th century, it was maintained as a military project, he said.

Dr. Nguyen Dang Vu, director of the Department of Culture, Sports and Tourism of Quang Ngai, said some sections of the rampart on the mountains in Quang Ngai Province existed several centuries earlier. He speculates that these sections may have been built by General Bui Ta Han (1496–1568), known for both literary and martial art skills, when he was assigned to the head position of Quang Nam.

The discovery of many ceramic artifacts during excavations at some sections of the rampart also proves that the rampart was built in the 16th century, not the 19th; and the close trading relationships that existed between Vietnamese Kinh peoples and the indigenous ethnic minorities, including H"Re, Chinese, Ka Dong, Xo Dang, and the Ba Na.

One more thing that makes the rampart interesting is that it was built not only for protection and military purposes but also to facilitate trade. Along the wall, the sections which are interrupted by many rivers and streams, are the mini-forts, guarded by soldiers, to ensure and create a safe environment for the Kinh and H"Re ethnic people to do business.

Each of the forts mentioned earlier was an open gate that facilitated travel and trade. The H’re people bought salt from Vietnamese people and the Vietnamese people bought rice, cinnamon and forest products from the H’re.

Experts studying the rampart also say that there is evidence that it was not just the Vietnamese Kinh people, but also the Thai and the Muong from Thanh Hoa Province who were part of the migration from the north to the south during the 18th century.

During the Vietnam War, the rampart sections in Duc Pho and Hoai Nhon districts in Quang Ngai and Binh Dinh provinces respectively were also used as a branch of the Ho Chi Minh Trail to transport weapons and food from the north to the south of the country.

Unearth and preserve

Researchers say the conclusions they have reached over the last five years are still preliminary findings. They are looking for foreign documents about the relic, and will continue excavation works to unlock more secrets about the very unique architectural structure.

Dr. Nguyen Giang Hai, vice director of the Vietnam Institute of Archaeology, said that, “The heritage is still alive if only the locals have the heart to preserve. Therefore, there is a need to sow the seed of consciousness for protecting the relic in the community living alongside the structure.”

Prof. Christopher Young, head of the UK Heritage Council’s Advisory Board, said, “The general principle is that a world heritage is not something to admire, but that it is for the benefit of people. Therefore, the development of tourism related to this relic should involve benefits such as income-generation opportunities for communities living alongside.”

For its part, the institute should help Quang Ngai and Binh Dinh prepare the application for the rampart to be recognized as a national, cultural and historical relic. The legal recognition will help to protect it better and will also be necessaery preparatory work for subsequent recognition as a world cultural heritage by UNESCO, Hai added.