About Mu Cang Chai

Coming to Mu Cang Chai, you can visit the H'mong ethnic villages, discover the culture as well as the customs and habits of the Northwest highlands with unique folk art and cultural values and famous products. The terraced fields are also one of the most beautiful and worth exploring landscapes in the northern mountains of Vietnam.

Best Time To Visit Mu Cang Chai

* From February to March, Mu Cang Chai is charming during the táo mèo (docynia indica) blooming season in Nam Nghiep

* In April and May, this place is radient in water season on the terraced fields

* In September, October, the terraced fields of Mu Cang Chai are dyed in the brilliant yellow of ripe rice.

* In November and December, the whole Yen Bai is engulfed in mist and sea of clouds. This is the most beautiful time for trekking and cloud hunting 

Spring
(Feb - Apr)

Docynia flowers bloom white

It's getting warmer

Light drizzle

H'Mong people celebrate their Tet

Markets in full glory

Summer
(May - Jul)

Summer showers

Sparkling water pouring on terraced fields

Cool and pleasant

Green mountains

Sunny days

Autumn
(Aug - Oct)

Golden sunshine pours honey

Nice and pleasant

Golden rice is fragrant on terraced fields

Muong Lo rice & Tu Le sticky rice

The most beautiful time of the year

Winter
(Nov - Jan)

Fog covered the path

The pass is slippery

Cold winter

Temperature drops sharply at night

Trekking and cloud hunting season

Transport

Distance from Hanoi to Mu Cang Chai is about 300km. You can travel by private car along Highway 32. It takes about 8 hours. Shuttle is another option if you want to spend the night on the bus before starting your exploration. For backpackers who like to take pictures, motorbike is the most appropriate vehicle to stop by in Van Chan, Tu Le, Khau Pa, Cao Pha valley...

Explore Mu Cang Chai

Mu Cang Chai is splendid in the pouring water season

Mu Cang Chai terraced fields are spread over an area of more than 2,300ha, but are most concentrated in 3 communes La Pan Tan, De Xu Phanh and Che Cu Nha. This is the place of wet rice cultivation of the Hmong people and also a testament to the creativity in wet rice cultivation adapted to the climatic, soil and irrigation conditions of the mountainous ethnic people. Photo courtesy of Confucius Hoang Giang. Not straight stork wings flying like fields in the alluvial delta, the fields in the highlands in the Northwest in general and Mu Cang Chai in particular keep overlapping from layer to layer like steps to the blue sky. Photo: Le Hong Ha. Although the work of clearing land and draining water for the terraces here is more difficult, in return, in addition to the bountiful harvests, the peoples here also create a magnificent natural wonder. These are the colorful patches of terraced fields in the pouring season, beautiful like a fresco in the middle of thousands of Vietnamese highlands. Photo: Le Hong Ha. Not as colorful and splendid as autumn, when the Northwest terraces are dyed by the golden color of sunshine and ripe rice flowers, the terraced fields in the pouring water season have a deep color, a wild look, true to the Northwest . Photo: Vang A Hao. Rice in this region has only one crop per year, usually harvested in October, after harvesting, leaving the field with heaven and earth. By February, when there are spring rains, water begins. Photo: Hoang Nuoc The form of terraces helps to collect and retain water to the maximum. Photo: Dao Viet Hung. Every meager source of water flowed from the highest field, overflowing the bank into the more low-lying area, and so on until the lowest field bordered the bed of the stream. Video: Gold A Hao. All 3 months from about February to May are when the field waits for water, water enters, then starts plowing and then sowing and transplanting. Therefore, May 4-5 is also the main transplanting period for the October ripe rice crop. Photo: Sutter Stock Sometimes the whole field is like a mirror illuminating the blue sky, sometimes the whole green group fondles in the middle of the golden and brown land, three Mong girls in colorful dresses are hunched over to transplant, Mong boys are plowing, harrowing. Photo courtesy of Gao Qianren. The yellow of the untransplanted soil, the glittering white of the poured water, the blue of the plating, the red of the rice flowers, the silver of the stream that flows through the middle of the valley and the myriad colors from the dresses, from the ardent working life that made the mountain springs. Photo: Vang A Hao. The high altitude of Yen Bai appears with the color of brown earth blending with the blue sky and iridescent water surface under the brilliant golden sunshine. Photo: Vang A Hao. Mu Cang Chai district has over 61,000 inhabitants, of which 91% are Mong ethnic group, the rest are Thai, Kinh and other ethnic groups. The ethnic diversity also makes Mu Cang Chai have a rich culture, which is a cultural exchange between ethnic groups throughout the district. Photo: Tran Giang Le Vu. With intelligent creativity, industrious, hardworking hands, and collective strength, the highlanders have created a unique and magnificent terraced field system. Photo: Tran Giang Le Vu. In 2007, rice terraces in 3 communes of La Pan Tan, De Xu Phanh and Che Cu Nha - Vietnam's rice terrace paradise - were recognized as National Scenic Spots by the State. Not only that, Mu Cang Chai was also voted in the top 10 most beautiful terraced fields in the world. Photo: Dao Viet Hung. According to VNA News Agency

Nature & Adventure 02/06/2024

Mu Cang Chai is splendid in the pouring water season

From mid-May to June 6, water flooded all the terraced fields in Mu Cang Chai, Yen Bai. Water poured from one field step to another, creating a seemingly "unreal" scene.

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This reserve has a total area of about 20,300 hectares, is an arc formed by a mountain system 1,500 - 2,300 m high. Due to the relatively high altitude, visitors can feel the cold even on warm sunny days.
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Just walking around the market, you can come across dishes rich in Northwest identity such as five-color sticky rice or pa pa blip - grilled fish dish of Thai people.
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