Phu Quoc International Airport expects to handle about 570 flights and 84,801 passengers over the holiday, up more than 66 per cent and 81 per cent respectively from the same period last year.
Passenger traffic is expected to peak on September 1-2, with nearly 150 flights and more than 22,000 passengers a day.
The airport has increased staffing at check-in, security, immigration, baggage and passenger pick-up areas, while coordinating flight schedules and passenger flows to prevent congestion during peak periods.
It has also upgraded biometric systems and automated gates using facial recognition technology to speed up security checks and boarding.
Bui Quoc Thai, director of the An Giang Department of Tourism, said the five-day National Day holiday was expected to encourage longer trips, including beach and island breaks.
Tourism authorities expect visitor numbers to rise from last year's holiday, with Phu Quoc remaining one of the province's main destinations.
Tourism businesses have been asked to review facilities, deploy sufficient staff and prepare for higher demand. They are also required to display and charge listed prices, disclose surcharges and cancellation policies and ensure food, fire and transport safety.
Alongside its beaches and resorts, Phu Quoc is seeing growing interest in more affordable, locally rooted and sustainable tourism experiences.
Visitors can sample local dishes, paddle kayaks or ride basket boats along the Cua Can River and visit fruit farms growing grapes, durians and apples.
Tran Van Trung, a basket-boat tour operator on the Cua Can River, said the river experiences allowed visitors to explore local culture and the island's waterways.
Some farms offer free admission, with visitors paying only for fruit or meals. Nguyen Ba Vu, who runs a grape and apple farm in the Cua Duong area, began combining farming with tourism after successfully growing grapes on a one-hectare plot.
According to Nguyen Tran Hoang Phuong, director of the Institute for Social Tourism Research, eco-tourism, green travel and community-based experiences were becoming increasingly popular as conventional sightseeing and resort tourism matured.
He said growing awareness of climate change and biodiversity loss had made sustainable tourism a priority for both travellers and tourism managers.
The shift is also visible at Phu Quoc airport, where several food and beverage outlets have replaced plastic cups, straws and bags with paper and other environmentally friendly alternatives.
Nguyen Thi Thanh Trang, who manages food and beverage outlets at the airport, said the businesses had cut plastic waste by 95 per cent since early 2024.
She added travellers were increasingly willing to spend more on options that reduced harm to the environment and local cultural heritage, while tourism businesses were also paying greater attention to sustainable development.
