Bringing the "essence" of our homeland to the world.

For Mr. and Mrs. Ho Minh Trong (born in 1959), residing in Ward 2, Cua Viet town, Gio Linh district, making fish sauce is not just a means of livelihood, but also a way to spread the "essence" of their homeland to many regions. This very thought has fueled their motivation, helping them persevere in their goal of developing their fish sauce brand into a 3-star OCOP product.

Ms. Gai bottles fish sauce to deliver to customers - Photo: TP

Chan Cau Restaurant in Cua Viet town, Gio Linh district, is a familiar destination for seafood enthusiasts from both within and outside the province. According to Ms. Vo Thi Huyen My, the restaurant's chef, besides selecting fresh ingredients, the restaurant is meticulous in its preparation and use of spices to create dishes that perfectly suit customers' tastes.

To date, Chan Cau restaurant has been using Hong Gai fish sauce for over 10 years. Ms. My said that this brand of fish sauce was chosen not only for its good quality and cleanliness but, more importantly, because it is made from ingredients from her hometown. “We trust Hong Gai fish sauce for cooking for our family and customers. Many customers from far away praise its delicious taste and express interest in buying fish sauce from this brand to cook with or as gifts,” Ms. My said.

Reportedly, Hong Gai fish sauce is one of the products that Mr. and Mrs. Trong have been passionate about, starting their production in 2006. “Previously, I worked as a fresh fish trader to earn money to cover living expenses and raise our children. That job was hard, requiring early mornings and late nights, yet it didn't bring in much. Seeing the abundant raw materials right in the land where we were born and raised, my husband and I thought, why not try making fish sauce? That's how the Hong Gai fish sauce brand was born,” recalled Mrs. Bui Thi Gai, Mr. Trong's wife.

Recalling their early days of starting their business, Mr. Trong and Mrs. Gai faced many difficulties, mainly due to a lack of experience. Although the fish sauce they produced was delicious, there was significant loss during the processing. Undeterred, Mr. Trong and Mrs. Gai actively participated in training sessions organized by the Gio Linh District Industrial Promotion Center and learned from the experience of long-time fish sauce producers in the area. Thanks to this, the quantity and quality of their fish sauce have steadily improved over time.

Ms. Gai explained that the process of making fish sauce is actually simple. Fresh fish, after being brought home, is washed, drained, and then mixed thoroughly with salt in a ratio of 4 kg of fish to 1 kg of salt. Next, it is sealed and tightly pressed for one month, with weekly stirring to help the sauce mature faster.

After about 10 months, the fish sauce is filtered and bottled. The fish sauce made by Mrs. Gai has a golden yellow color, a rich aroma, a slight tingling sensation on the tongue, and a sweet aftertaste, completely different from some types of fish sauce sold on the market. This difference leaves a lasting impression on many people who taste the product.

In 2010, with the goal of expanding their market, Mr. and Mrs. Trong focused their efforts on building a closed-loop fish sauce production facility spanning over 300 square meters. It is known that, on average, this facility supplies the market with approximately 6,000 liters of fish sauce made from anchovies and mackerel annually. To diversify their products, Mrs. Gai also produces fish sauce from shrimp and fermented fish paste.

In December 2024, Hong Gai fish sauce was recognized by the Quang Tri Provincial People's Committee as achieving OCOP 3-star status. This is not only an acknowledgment of product quality but also a significant milestone in the 20-year journey of Mr. and Mrs. Trong in their efforts to bring the "essence" of Cua Viet town to a wider audience.

Currently, Hong Gai's fish sauce is priced at 60,000 - 70,000 VND/liter; shrimp paste sauce is priced at 120,000 VND/liter. Besides selling to local households through traditional methods, Mrs. Gai and her husband's products have also reached major domestic markets such as Hanoi and Ho Chi Minh City thanks to promotion on social media platforms.

“We have contracts with skilled fishermen, guaranteeing the purchase of their products to ensure a consistent supply of raw materials. The fish sauce is produced in a continuous cycle, so there's always stock available throughout the year. From selling only a few dozen liters a month in the past, my wife and I now sell 40-50 liters a day,” Mr. Trong said excitedly. This model brings his family nearly 200 million VND per year and provides seasonal employment for 2-3 local workers.

Sharing his future plans, Mr. Trong confided: “Currently, my family's fish sauce production facility is not suitable for expansion because it is located in a residential area. Therefore, my wife and I's biggest wish is for the local authorities to establish a traditional craft village so that we can relocate and expand our family's fish sauce production.”

Truc Phuong

Source: https://baoquangtri.vn/dua-tinh-hoa-que-huong-vuon-xa-194200.htmsa