Learn the best ways to exchange money in Mu Cang Chai, Vietnam, including tips on rates and local currency.

In Mu Cang Chai, taxi services may not be as readily available compared to larger cities in Vietnam. However, there are still transportation options you can consider for getting around the area. Here are a few alternatives to traditional taxi services in Mu Cang Chai:

Mu Cang Chai is a stunning rural district located in the Yen Bai Province of northern Vietnam. It's renowned for its magnificent terraced rice fields, picturesque landscapes, and the unique culture of the local ethnic minority communities. Here are some tips for your Mu Cang Chai travel:

Community-based tourism not only helps people in the Northwest introduce their cultural identity to tourists but also helps them escape poverty in their own homeland. Community-based tourism in the form of "homestay" - a form of tourism staying at homestays is developing strongly in the Northwest, especially in Hoa Binh and Lao Cai provinces. This model is being studied and replicated by the remaining provinces, creating the potential to link into a tourist area. Not only helps people introduce cultural identities to tourists, but this type of tourism also helps promote community strengths of upland people; through which, people can escape poverty and get rich in their own homeland...

Do Gu locates in center of La Pan Tan commune, Mu Cang Chai district, Yen Bai, Vietnam. Contact: 097 736 33 45, Email: Giangthigu.07081994@gmail.com. Services: We provide homestay services, meals, drinks, motorbike, tour guide, etc. Price: 250.000 to 500.000 VND / Night. Mu Cang Chai is a picturesque place with picturesque mountains and terraced fields. If you come to Mu Cang Chai but don't know where to stay, then let www.impresstravel.com/mu-cang-chai-tours/ take you to Do Gu homestay - a lovely house located on the top of a hill here.

La Pan Tan, Mu Cang Chai, Vietnam. Tel: 036 358 1548. Email: lyadilptmcc@gmail.com. Hotline: (+84) 912 378 189. Room price: 100,000 - 400,000 VND/room. Meal outdoor: 120,000 - 250,000 VND/meal. If you want to find a homestay on a high hill with a beautiful view regardless of rain or shine, Bamboo Homestay is the ideal place for you. Although located a bit far from the center, with its high position, this place is one of the most beautiful places to hunt clouds in Mu Cang Chai.

If you want to find a homestay on a high hill with a beautiful view regardless of rain or shine, A Su Homestay is the ideal place for you. Although located a bit far from the center, with its high position, this place is one of the most beautiful places to hunt clouds in Mu Cang Chai. You will feel great when you wake up, pull the curtains and appear in front of you will be a beautiful sea of clouds. In the midst of thousands of hills and mountains, each band of clouds is floating right in front of your eyes along with the bright red light of the sun at dawn. You will feel like you are in a fairyland. A Su has a clean and luxurious 20-bed dormitory room. The delicate space is decorated with curtains and carpets made of brocade of the Mong people and many homemade bamboo tube lights that look very eye-catching. The food here is very deliciously prepared by a Hmong couple. The owners are very enthusiastic and hospitable, ready to support visitors to visit.

The hot spring bathing spot in Muong Lo valley (Yen Bai) is still bustling with tourists from all over the world as well as indigenous people coming to bathe. Mr. Lo Van Tieng, Head of Co Coi village said that the hot spring in Co Coi village was developed appeared in the 1950s. Up to now, the hot spring bathing area of ​​Co Coi village has been invested and built into two bathing areas with over 40 rooms to serve the needs of tourists. This bathroom area has a self-flowing water trough system, bringing water to each bathroom. With a ticket price of 10,000 VND/person, each day the bathing area also brings in an average of 300,000 VND/day. According to the survey, in Yen Bai province, there are four hot spring spots that can be exploited for tourism development. Which, Van Chan district has three sites, namely Tu Le, Co Coi village, Son A commune, and Hoc village, Son Thinh commune, the remaining points belong to Tram Tau upland district.

Yen Bai is known for a series of poetic and attractive attractions such as Mu Cang Chai terraced fields, Nghia Lo fields, Thac Ba lake, and Khau Pha pass... But here there is also a rather unpopular place. cultural values that we should not ignore, that is Ban Hoc. The village is located in Son Thinh commune, Van Chan district, Yen Bai province, and is peaceful by the majestic Nhi stream. This is a place with quite poetic scenery when harmonizing nature with gentle but elegant spreading and then rhythms.

Tram Tau is a highland district located in the west of Yen Bai province, 114 km from the center of the province. Tram Tau is located in the tropical monsoon climate. The average altitude above sea level is about 800m. The highest peak is Ta Chi Nhu in Xa Ho commune, 2,979m above sea level, the sixth highest mountain in Vietnam, located in the Pu Luong massif in the Hoang Lien Son range. This mountain peak has many different names depending on each ethnic group, the Thai people call Ta Chi Nhu Phu Song Sung, and the Mong people call Chung Chua Nha. Next is the top of Ta Xua mountain, Ta Xua village, Ban Cong commune with the highest peak of 2,865m, ranked 10th among the highest mountains in Vietnam, where there is a "dinosaur spine", a challenging road. From the district center to Ta Xua village is a distance of about 7km, but to reach the highest peak, there is only a single dirt road with a very steep slope, which is a challenge that is not easy to overcome for anyone who wants to conquer. . Ta Xua mountain range rises up to create a natural boundary between Yen Bai and Son La, with three peaks forming an extremely majestic wonder. The highest peak is the place where the Vietnamese flagpole is erected at an altitude of 2,850m, at the second peak there are still vestiges of the old flagpole which was built during the French colonial period. The third peak is located in the middle, it resembles the line that forms the spine of a prehistoric dinosaur. Due to the high mountainous terrain, the temperature in summer is not high. Winter is cold, with winter temperatures down to 0 degrees celcius, snow covers the branches and high mountains.

The hot, fragrant, and soft fried veal and the special sauce is a must-tried dish when coming to Moc Chau. People often use young veal to make this special dish. The meat is cut into small pieces, with all 3 parts of the skin, fat, and lean meat, seasoned and then sauteed with boiling oil. The process of sauting is very important, the chef needs to align the heat of the oil and the time to get the best taste. Just drop the meat in when the oil is boiling and hot enough, stir quickly then take it out immediately because if it takes too long, the veal will be chewy, and if not hot enough, the meat will get raw.

This delicious sticky rice dish has a quite sophisticated process of coloring. The chef often uses large-grain white glutinous rice. Rice is purpled with “khau cam” leaves of the tree – a plant that only can be found in the mountains. The chef boils leaves for more than 1 hour, then he has purple water. When the leaf water cools, pour the washed rice and soak it for about 8-10 hours. When the rice turns purple, pick it out and then steam it once. After that, keep it cool then continue to cook a second time until the sticky rice is softened, and each seed turns bright purple. Sticky rice has a characteristic sweet taste that is difficult to find somehow. The feature of this sticky rice dish is soft without stickiness. Sticky rice can be used separately, served with grilled pork or sesame and salt.

The main ingredient of this dish is minced pork marinates with spices, the most characteristic is “mac khen”. The meat is wrapped in many layers of leaves, then grilled on a charcoal stove or buried in a wood stove. The chef must be very skillful so that the meat is cooked evenly, with a yellow color slightly browning, the layer of the leaves just burns dry outside. The leaves keep the inner meat moist. When the leaves are removed, the meat is still hot, sweet, soft, and fragrant. The specialty of this dish is the taste of grilled meat mingled with the scent of “dong” leaves.

This is a famous dish of Thai people in many northwestern provinces. Chicken is marinated with spices and “mac khen” for about an hour and then put into a bamboo tube. Then, the chef covers the bamboo tube with leaves to make the food more flavorful. Meeting the heat, the spices and “mac khen” will emit a fragrant aroma. When finished, chickens will have layers of yellow skin, fragrant bamboo fragrant meat, and sweet, and spicy.

Mu Cang Chai's winter starts from December to the end of February. The temperature drops below 18 degrees Celsius. There are high mountains with snowfalls.