Vietnam Visa on arrival at Airport

Hanoi Youth Hostel offers a full service of Vietnam visa including visa on arrival service, visa extension & visa renewal. We offer the best solutions to any requests you may have.
Visa on arrival service:
In order to get your Vietnam visa, travelers must pay two kind of fees: SERVICE FEE  & STAMPING FEE .

1. Service fee:
Service fees need to be paid in advance to process the visa Approval Letter in 2 working days. Visa Approval Letter is a letter issued and confirmed by Vietnam Immigration Department.  By showing the approval letter at Vietnam Airports upon arrival, you can pick up Visa and get visa stamped on your passports. At the airport, the corresponding authority will verify the details on the approval letter based on your passport and travel documents. As long as you make sure you input the correct details when applying, you will surely be granted entry upon arrival in Vietnam with the approval letter. Without the approval letter, travelers CAN NOT check in the international flights to Vietnam.


2. Stamping fee ( paid in cash at the airports )
You can get Visa Stamp when arriving Vietnam International Airports and you will pay stamping fee directly to Immigration Department at airport.

How to order this service?

Please send us an email to mentioning your personal details. Following is required information to obtain Vietnam Visa:

 * Your name exactly as per passport: it is your full name on your passport.

* Your date of birth: in Vietnam, the date format will be DD/MM/YY

* Your nationality or passport: the passport you are using to enter Vietnam (should be valid for 6 months at least from the date of arrival).

* Your passport number: exactly as shown on your passport and should be valid for 6 months at least from the date of arrival.

* Date of arrival: applicants must fill exactly Date of Arrival. You can just enter Vietnam later but not earlier than the approved date.

Photos: passport photos are required at Vietnam airports only.


For further assistance, please do not hesitate to contact us.

Hanoi Youth Hostel
Add: 5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam.
Working hours:  8:00 AM – 10:00 PM  everyday.  (GMT +7)
Hotline available 24/7:     (+84) 972004080


There will be NO hidden and NO extra charge with our service, all are included.

Accept Credit/Debit Cards


Vietnam, and Make It Snappy

By Melissa Clark (The New York Times)

I DIDN’T come up with a banh mi recipe under the illusion that I could improve the classic Vietnamese sandwich.

To my mind, that mouth-tingling combination of intensely flavored meats, crunchy daikon pickles, herbs, mayonnaise and hot sauce is poetry on a crusty bun, wanting for nothing other than a hungry eater to devour it.

But since there are no banh mi places near me, I had to make my own.

Authenticity was not the goal. Nor was coming up with a newfangled banh mi variation like so many I’ve been seeing around town lately (Baoguette’s sloppy Joe banh mi with spicy curry beef and green mango, for example).

I wanted a sandwich that, with quick work, would maintain the porky-pickled-fiery essence of a classic banh mi with easy-to-find ingredients.

At first I tried a version of my favorite style, packed with Vietnamese cold cuts and silken pâté. I tried substituting Italian mortadella and French country pâté. But even when mixed with quick-pickled daikon and carrots and squirts of mayonnaise and sriracha, the sandwich tasted strangely flat.

This is probably because the Vietnamese cold cuts, including the bolognalike sausage called cha lua that’s a staple in my favorite banh mi, are seasoned with fish sauce and spices, which makes them entirely different from the French and Italian flavorings.

Andrew Scrivani for The New York Times

So, for the next round, I abandoned the charcuterie route and decided to focus on another style of banh mi made primarily from grilled pork. Pork loin and chops are usually used for this type of banh mi, but it can be hard to get them to absorb enough intense flavor of hot sauce and fish sauce without lengthy marinating.

Ground pork, however, would instantly suck up seasonings and add a loose shagginess to each mouthful. To bind it together so it didn’t fall out of the bread as I ate it, I stirred the mayonnaise and hot sauce directly into the pan with the meat.

Then I stuffed it into an airy roll along with my pickled vegetables for crunch and acidity, sprigs of cilantro and mint for freshness and slivers of jalapeño to cut the richness of the mayonnaise-laden pork.

And this hungry eater gobbled it up, my banh mi cravings thoroughly satisfied — at least for the moment.



Hanoi Youth Hostel – No.5 Luong Ngoc Quyen Street, Hoan Kiem District, Hanoi, Vietnam

Hotline: (+84) 972004080