On business-class flights from Ha Noi to Ho Chi Minh City, Can Tho, and Phu Quoc, as well as on international routes to Europe and Australia, Vietnam Airlines is replacing conventional desserts with these fresh, juicy, crisp and sweet lychees, celebrated as the “jewel of the Northern summer”.
Previously, the airline has served a range of regional delicacies, including Hung Yen longan, Thanh Ha lychee, Cao Phong orange, Moc Chau strawberry, and Son La plum—all of which have received positive feedback from both domestic and international passengers.
To preserve the fruit’s full flavour and ensure food safety at high altitude, Vietnam Airlines applies a strict selection, transport, and storage process. Each lychee is carefully checked for weight, juiciness, and a well-balanced sweetness, and must meet VietGAP safety and 4-star OCOP quality standards.
Dang Anh Tuan, Deputy General Director of Vietnam Airlines, emphasised: “One of the missions of the national flag carrier is to bring Vietnamese culture to the world, and the country’s regional agricultural specialties are an essential part of that. Introducing Hung Yen egg lychees on our flights once again affirms the airline’s commitment to promoting the essence of Vietnamese local produce to passengers and communities both at home and abroad.”
Egg lychees are one among Hung Yen’s most renowned specialities. The fruit is known for its crisp texture, rich sweetness, and distinctive aroma that leaves a lasting impression on anyone who tries it. The skin is thin and bright red, the flesh is thick and succulent, and the seed is small—or in some cases, almost non-existent.
