Harmony
In the days leading up to Tet (Lunar New Year), the central market of Buon Ma Thuot is busier than usual. Amidst the vibrant green of highland vegetables and the golden hues of avocados and durians, stalls suddenly appear, bursting with the flavors of the sea: fish, squid still glistening with silver, ocean tuna… Ms. Tran Thi Bich Chau, a vendor in the market, enthusiastically introduces: “These are fresh goods that arrived from Tuy Hoa this morning.”
Ms. Nguyen Thi Ha, a long-time seafood vendor in Buon Ma Thuot ward, recounts that previously, transporting seafood to the highlands involved many intermediaries, resulting in high costs and inconsistent supply. Now, being in the same province, suppliers are directly linked with fishermen in the East, so goods are transported quickly, are fresher, and are more affordable. “People in Buon Ma Thuot love grilled sea fish, fish stewed in tomato sauce, and squid with ginger fish sauce. Selling dozens of kilograms a day is commonplace for me,” Ms. Ha said with a bright smile amidst her bustling stall.
Mr. Y Hiao Niê, a villager from Lang hamlet (Quang Phu commune), said that every Tet holiday his family orders fish, shrimp, and squid from Phu Yen to eat and entertain guests. “The salty taste of the sea goes very well with sticky rice cooked in bamboo tubes and fish soup. A Tet meal with seafood feels warmer,” Y Hiao Niê said.
Conversely, trucks from the highlands heading south to markets in Tuy Hoa, Tuy An, Song Cau, etc., carry the vibrant green of mountain produce. Ms. Vo Thi Thoa, a small trader at Tuy Hoa market, said that fruits from Buon Ma Thuot are popular because they are fresh, delicious, reasonably priced, and have a unique flavor from the red basalt soil.
Sharing the same heartbeat
The exchange extends beyond just buying and selling; it permeates the kitchen, daily routines, and the way people from both regions learn from each other in every dish. Grilled flying fish wrapped in wild herbs, young jackfruit stewed with sea fish, dried squid dipped in yellow ant salt… These seemingly unusual combinations become harmonious. Mrs. Nguyen Thi Sau from Ea Kao ward shared: “This Tet, with many children and grandchildren coming home, I bought both seafood and mountain specialties so that the meal would have a balance of salty and sweet flavors, with elements from both the mountains and the sea.”
Geographical distances, once barriers, are now bridged by seamless transportation routes. Mountain dwellers are becoming accustomed to the salty taste of the sea; coastal residents are captivated by the aroma of coffee and the sweet fruits of the highlands. Trade opens the way for cultural and culinary exchanges, and above all, strengthens human bonds.
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| Mr. Nguyen Dang Trinh, a native of Tuy Hoa ward, is the owner of a Phu Yen specialty shop in Buon Ma Thuot, alongside a selection of seafood and forest specialties at his store. |
Mr. Nguyen Dang Trinh, a native of Tuy Hoa ward and currently the owner of Dang Thuy store – a Phu Yen specialty shop in Buon Ma Thuot – said that since the province's merger, the number of customers has increased significantly. His store sells both seafood specialties like tuna, fish cakes, fish sauce, dried squid, and highland specialties such as coffee, macadamia nuts, honey, and rice wine. “Customers from both the East and West are choosing to buy more. People no longer differentiate between regional specialties, but consider them the common flavors of the new province,” Mr. Trinh shared.
In Tuy Hoa, tourists enjoy sipping a rich cup of Ban Me coffee amidst the gentle sound of waves. "The sea has delicious coffee, the mountains have fresh seafood – just hearing about it makes me feel like spring," said Nguyen Van Loc, a tourist from Thanh Nhat ward, with a smile.
This spring, in every journey, every bustling market, every hearty meal, the rhythm of the mountains and the waves blends to wish for peace, prosperity, and abundance in the new year.
Trung Hieu
Source: https://baodaklak.vn/van-hoa-xa-hoi/202602/gan-lam-bien-rung-c5302d8/








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