From many places About Vietnam, you may know An Giang Province (Tỉnh An Giang) is located to the west of the Mekong Delta between the Tien and Hau rivers and shares a 100km border with Cambodia in the north- west. It also shares border with Dong Thap Province in the east, Cantho City in the south-east, and Kien Giang Province in the south-west.
An Giang has two main types of topography: midland areas and low mountains. The low mountains is Bay Nui (Seven Mountains) in Tinh Bien and Tri Ton districts. Vinh Te Tunnel runs along with the province's border in the west, which connects from Chau Doc to Ha Tien.
An Giang is divided into two seasons: the rain (from May to November), and the dry (from December to April next year). The annual average temperature varies 27oC. The highest temperature is 35oC- 37oC from April to May and the lowest ones is 20oC- 21oC from December to January next year. The annual rainfall is 1,400-1,500mm.
Tourism and Economy:
An Giang is main province in rice output. The province also has corn and aquatic products as basa fish, shrimp, cuttle... An Giang is also renowned as traditional handicraft such as Tan Chau silk, Chau Doc fish sauce and other consume products. Especially, long-standing handicraft weaves fabric industry of Cham ethnic group.
An Giang is famous for particular festivals as Ba Chua Xu, Chol Chnam Thomay, Dolta festival and ox racing. Other famous sites and attractions include Sam Mountain in Chau Doc, Cam Mountain in Tien Binh, Tuc Dup Hill, grottoes network of Thuy Dai Son, Anh Vu Son, Co To, and many historical vestiges.
An Giang has one special dish that tourists always enjoy whenever visiting there. It is roast duck and Xôi Phồng (It does not have English name right now). The roast duck oven there may not be the best dish in Vietnam; you may enjoy a delicious one at another place. However Xôi Phồng is a fantastic “couple” of roast duck oven. I have to say they are perfect match, the greasy of duck mix with the brittle of Xôi Phồng is really wonderful. The cooking way of this dish is really hard to learn, so I suggest that you should go to An Giang to enjoy it.