The Disproportionate Cost of Airport Food in Vietnam
Many tourists visiting Vietnam have found themselves paying exorbitant prices for food at local airports, often leading to disappointment. The perceived lack of value compared to other airports in the region has sparked discussions among travelers and experts alike.
Thu Nga, a frequent business traveler flying between Ho Chi Minh City and Thailand, prefers to eat at Thai airports. She recalls purchasing a large cup of Thai tea at Suvarnabhumi Airport’s international terminal for about 160 baht (US$4.97), while a small cup of milk coffee at Tan Son Nhat Airport’s international terminal cost VND170,000 ($6.50).
She notes that although the prices at Suvarnabhumi are higher than outside, they aren’t double or triple. For instance, a portion of mango sticky rice costs 190 baht, which is only around 50-60 baht more than outside. A bowl of tom yum at the airport costs around 280 baht, while similar meals at mid-range restaurants near Icon Siam in Bangkok range from 180 to 250 baht.
This discrepancy has made the price and quality of food at Vietnamese airports a topic of controversy among tourists. In early July, a woman claimed she paid VND208,000 (US$7.96) for a loaf of banh mi at Noi Bai International Airport in Hanoi—more than most airports worldwide. Her Facebook post highlighted the contrast with neighboring countries like Korea, Thailand, Malaysia, China, Singapore, and Indonesia, where similar loaves cost between VND40,000 and VND50,000 ($1.53–1.91).
Her post gained significant attention, prompting aviation authorities to clarify that the $8 sandwich weighed 200 grams and used pork imported from Brazil. Despite this explanation, many travelers agree that the prices at both domestic and international terminals at Noi Bai and Tan Son Nhat airports are significantly higher than outside, with less appealing food.
Other Southeast Asian airports, such as those in Thailand and Singapore, offer a broader variety of food options at prices that are not much higher than outside. For example, Minh Ngoc visited The Hainan Story restaurant at Singapore’s Changi Airport and paid 12.8 Singapore dollars for a bowl of Hainan chicken porridge, which was roughly three dollars more than similar meals outside.
"Meanwhile, a bowl of pho at the international terminal at Tan Son Nhat and Noi Bai airports costs three to four times more than usual," she says.
Some travelers believe the high food prices at airports are justified due to the operational challenges, including rent and logistical complexities. One tourist argues that spending more for food at the airport is reasonable since it is served right in the security check area, and the higher price reflects the convenience.
Dr. Justin Pang, a senior lecturer in tourism and hospitality management at RMIT University Vietnam, explains that the higher cost of food at airports is due to their unique nature and location. Airports typically have fewer restaurants and food stalls, but demand is consistently high. Additionally, airports are often located far from the city, increasing transportation costs.
Dr. Matt Kim, another lecturer in tourism and hospitality management at RMIT University, highlights high rents as a major factor in pricing. Serving large numbers of customers around the clock and requiring staff to communicate in multiple languages also drives up labor costs.
However, even considering these factors, it remains difficult to justify why prices at Vietnamese airports are often two or three times higher than outside. "Instead of basing prices on costs, some vendors may use a pricing model based on the assumption that airport passengers have higher incomes and are willing to pay more," Kim says. This perception of premium pricing continues to be a point of contention for many travelers.
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