Vietnam’s sea waters and beaches host various national and international recreational activities and sport games, contributing to sea-related tourism development. The reputation of local special seafood and dishes is also buoyed by the development of tourism, such as Nuoc Mam (fish sauce) in Phu Quoc, Cha Muc (chopped squid) in Ha Long, single garlic in Ly Son, swallow’s nest in Nha Trang, and wild honey in Cat Ba.   

Developing sea-island tourism sustainably

According to Dr. Du Van Toan from the Vietnam Institute of Seas and Islands, the climate varies region to region, resulting in high biological diversity. Vietnam’s coastal areas are home to dozens of ecosystems, including coral reefs, seagrass and mangrove forests.

With appropriate approaches to preservation and exploitation, these ecological values offer resources for ecotourism. However, nature-based tourism development should respect nature, he underlined.

Dr. Duong Van Sau, Dean of the Faculty of Cultural Tourism of the Hanoi University of Culture (HUC) said sea and island ecotourism is new but will be popular in Vietnam. He also attached significance to the role of enterprises in developing the sector, saying that with the nation’s limited financial and sci-technological resources, strategic investors will help Vietnam enhance its sea and island tourism reputation.

Financially and technologically capable and experienced firms will help fully exploit sea and island tourism potential, said Sau, suggesting the Government take caution in selecting investors, licensing projects and products, even in allowing tourists to explore sea and island areas.

In order to realise Politburo Resolution No. 08 on making tourism a spearhead sector, the sector needs to ensure strong, steady and sharp criteria. Vietnam’s tourism potential is strong, and the sector’s pace of development has so far been steady. The rest is being sharp, Dr. Sau commented, expressing his belief that sea and island tourism is what makes the sector sharp.