This is a view from the Bãi Vòng port on the east coast of Phú Quốc Island, where hydrofoils from Rach Gia and Ha Tien on the Vietnamese mainland arrive. There is no boat service from Cambodia despite a short distance.

Most of the hotels as well as the administrative town of Dương Đông are located on the west coast.

There were some 14,000 hotel rooms in Phu Quoc before the pandemic as compared to 44,000 in Phuket in Thailand.

Part of Phu Quoc Island is designated as the Phu Quoc National Park, which is included in the Kien Giang Biosphere Reserve, a UNESCO initiative.

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Dramatic sky as showers paint the horizon

It was a recommendation by the restaurant in the previous photo. It was like Ceviche and tasted good. It came with rice paper to be eaten like Tacos.

Phu Quoc is a renowned producer of Nuoc Mam fish source which is made from raw sardine or mackerel and salt. They are kept in tanks for months for fermentation. Nuoc Mam is fishy water squeezed from the fermented fish meat.

Nuoc Mam is used as seasoning for most of the Vietnamese foods like Namplar in Thailand and the soy source in Japan.

It is also noted that fish source shares a root with Sushi that was originally a food of fermented fish meat.

On the street in Vietnam

Phu Quoc