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The fermented pork sausage (nem chua) products from Tuong Ha Food Service, Production and Processing Facility are a popular choice among customers. |
Almost every day, the Tuong Ha establishment is bustling with activity. From early morning, customers arrive to buy pork sausage, meatballs, and fermented pork rolls; the phone is constantly ringing with orders from neighboring communes. Few people know that to achieve the success they have today, Mr. and Mrs. Tran Van Tuong and Ngo Thi Ha started in their small family kitchen with a few pots, mortars, and their diligent hands.
Initially, Ms. Ha only made pork sausage, meatballs, and fermented pork rolls to serve the local community. Thanks to their delicious taste and guaranteed hygiene, customers became familiar with them and spread the word, leading to a steady increase in sales.
“In the past, I simply thought about how to provide delicious and safe food for everyone. Customers would feel reassured and gradually come back to support us,” Mr. Tuong recalled. Ms. Ha shared: “Making food for customers should be like making food for my husband, children, and relatives. It might be harder, the profit might be less, but food safety and hygiene must be guaranteed.”
Throughout their years in the business, the couple has always prioritized the interests and health of consumers. Every step of the process at their facility is carried out carefully and meticulously. Every day, Ms. Ha wakes up at 4 a.m. to personally select and purchase fresh pork at the slaughterhouse.
For fermented pork sausage (nem chua) – the main product of the establishment – she is even more meticulous. The sausage is made from fresh pork meat and skin along with traditional spices, absolutely no flour is mixed in to increase weight. As a result, the product has a natural pink color, a rich, sweet meaty flavor, and is soft but not crumbly or dry and hard.
Her family also prioritizes freshness over quantity. Products are sold as soon as they are made, usually not kept for more than 24 hours to preserve their delicious flavor.
It is this meticulousness that has helped Tuong Ha establishment build increasing trust with customers. Many customers from neighboring communes also come to order fermented pork sausage, ham, and other products for personal use or as gifts.
Recalling the journey of building the "Tuong Ha Fermented Pork Sausage" brand, Ms. Ha said: "When I brought the product to the commune's fairs and exhibitions, I realized that even though the fermented pork sausage was of good quality, it was still difficult to compete because it lacked a clear brand. Based on that reality, in 2023, my family decided to register for the 'One Commune One Product' (OCOP) program."
During the development of OCOP products, the facility continues to tighten food safety and hygiene requirements; invests in additional high-capacity meat slicers, refrigerators, vacuum packaging machines, and builds a closed processing area. Utensils that come into direct contact with food are thoroughly cleaned and disinfected before, during, and after production.
Currently, the production facility produces an average of 3,000-4,000 fermented pork rolls (nem chua) per month. During peak seasons like the Lunar New Year, production can reach 1,000 rolls per day. In addition to nem chua, the family also produces various types of sausages and sells cooked food, generating an income of approximately 200 million VND per year.
For Mr. and Mrs. Tuong and Ha, the OCOP (One Commune One Product) certification is not the ultimate goal. More important is the peace of mind customers have in every family meal. From their small kitchen in the rural area of Van Phu, the fermented pork rolls bearing the "Ky Phu" brand have become the culmination of their dedication, responsibility, and passion for producing clean food.
Source: https://baothainguyen.vn/kinh-te/202605/tu-can-bep-nho-den-san-pham-ocop-f85564c/
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