The essential oil of Zingiber montanum (J.Koenig) Link ex A.Dietr. growing wild in the province Lai Chau of Vietnam was obtained by steam distillation and dried with Na2SO4. By GC-MS, 31 components in the essential oil were predicted by comparing their retention times and molecular weights mass spectra with those of the standards. In particular, there were 15 hydrocarbons (37.76% monoterpenes and 11.63% sesquiterpenes) and 16 oxygenated components (16.11% aldehydes, 19.99% alcohols, and 13.27% esters). The density (at 20oC), acid index, and ester index of the essential oil were 0.814 g/ml; 0.651 mgKOH/g, and 0.736 mgKOH/g, respectively. The antioxidant activity was determined by using 1,1-diphenyl-2-picrylhydrazol (DPPH) radical percentage inhibition and it was 48.07± 0.32%. Antimicrobial activity against Salmonella typhi, Bacillus cereus, Staphylococcus aureus and Escherichia coli of the essential oil was identified by agar diffusion method.