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Vietnam Airlines Serving Up Top Flight In Flight Service

October 15, 2013 Aviation, Headline News No Comments Email Email

egtmedia59American Airlines save hundreds of thousands of dollars annually by not painting their huge fleet of aircraft.

Whatever the paint job looks like on the outside the bottom line is the in-flight service and comfort when enduring or enjoying a long haul flight.

The deep blue fuselage with the historic yellow lotus flower on the tail of the Vietnam Airlines fleet of 79 aircraft is not everyone’s favourite colour but look and livery don’t play an important part in an airline’s overall performance. Safety combined with reliability and in-flight service paint a very rosy picture for Vietnam Airlines as they continue to grow their routes and increase their popularity.

This government owned entity which services more than 50 destinations is currently exploring the possibility of going public later this year or in 2014.  As a full service airline VN holds its own with the more iconic of the world’s carriers. Established in the capital Hanoi in 1956 the average age of the fleet VIETNAM AIRLINES CAMBODIA 019is just 5.2 years.

Armed with this information I am shown to my seat 3C for flight VN 772 from Sydney to Ho Chi Minh (SGN). I note that 1A and 1B are occupied by the well-known and respected journalist come author Colleen Ryan and her journalist husband, Steve. Colleen recently launched ”Fairfax: The Rise and Fall” and she would certainly have the good oil on the inside story as a former Fairfax editor, Gold Walkley winner, and leading business journalist. We managed to catch up that night in Ho Chi Minh City for a very pleasant dinner with mutual friends.

The water, orange juice and French champagne on offer prior to push back is a nice settling touch. We are due out at 10.15 and leave the gate right on time. When we level out the comprehensive menu is distributed and orders for pre-dinner or is that pre-lunch or après breakfast drinks and fare are taken. From the beverage department you can indulge in all the popular aperitif, spirits, liqueurs, cocktails, champagne, wines, beers, juices, soft drinks and tea and coffee. For entrée and mains you can choose from an Asian or Western style menu.  I had the Grilled scallop, salmon gravlax and potato salad plus mushroom soup followed by stir fried seafood, fresh fruit and cheese all washed down with a French Sav Blanc. The attentive service and taste was terrific.

Fine food once again on the return leg and a great opportunity to get some shut eye, although there was over an hours delay in departure due to the new state of the art reservation system being bedded down that day at the Tan Son Nhat ((SGN) airport. This will streamline the check-in system in future.

Vietnam is one of the most popular Asian destinations for Australians in particular and others from around the globe. Whilst there are a number of carriers that service Vietnam they are hard pressed to provide a better service (especially from Australia) than the national carrier.

More than 300,000 Australian’s visited Vietnam in the past 12 months and visitation is increasing at a rapid rate as the destinations continues to provide visitors with all components necessary for a cost effective and enjoyable holiday. Vietnam continues to enjoy a love affair with Australian travellers.

International arrivals to August 2013 are near to 5 million a 7.9 per cent increase over the previous year.

With a population of 89 million, Vietnam, a Democratic Republic was established in 1945 when Ho Chi Minh declared independence. It is located on the eastern seaboard of the Indochina peninsula and has borders with China, Laos and Cambodia.

Vietnam Airlines services 21 domestic and 28 international routes including Indochina and major cities in Asia and Europe. It has daily flights from Sydney and Melbourne.

The VN loyalty program is called SkyTeam. Travellers can become part of the SkyTeam’s Social Media community by joining on Facebook (

For further information and bookings go to  T 1300888028

Written by : John Savage

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