{"id":8391,"date":"2017-02-17T22:41:36","date_gmt":"2017-02-17T15:41:36","guid":{"rendered":"http:\/\/yup.edu.vn\/?p=8391"},"modified":"2026-10-01T01:23:55","modified_gmt":"2026-09-30T18:23:55","slug":"khoi-nghiep-bang-nghe-nuoc-mam-truyen-thong","status":"publish","type":"post","link":"https:\/\/yup.edu.vn\/en\/khoi-nghiep-bang-nghe-nuoc-mam-truyen-thong\/","title":{"rendered":"Starting a business in traditional fish sauce"},"content":{"rendered":"

After 3 years in business, L\u00ea Anh successfully built the traditional L\u00ea Gia fish sauce brand, with products including fish sauce for children, underground-aged fish sauce, and sauce extracted from tiny shrimp\u2026<\/span><\/strong><\/p>\n

\"nuoc-mam<\/a><\/p>\n

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Mr. L\u00ea Anh shares how to make fish sauce<\/span><\/p>\n

Mr. L\u00ea Anh, owner of the L\u00ea Gia fish sauce brand in Ho\u1eb1ng Ph\u1ee5 Commune, Ho\u1eb1ng H\u00f3a, Thanh H\u00f3a, confided: \u201cI was born and raised in a rural area with a longstanding fish-sauce tradition. Its smell has been part of my childhood memories since I was little, so I have always wanted to preserve my ancestors' craft and contribute clean, high-quality, safe products to the community.\u201d<\/span><\/p>\n

Reflecting on his journey, he said it was an unexpected fortunate connection. In 2008, after graduating from university, L\u00ea Anh worked for a Korean company on the Nghi S\u01a1n refinery and petrochemical project in Thanh H\u00f3a, earning more than a thousand USD a month. Throughout that time, however, he kept thinking about developing his hometown's traditional fish sauce trade.<\/span><\/p>\n

In 2012, L\u00ea Anh decided to return to his hometown and begin making his dream a reality. At the time, traditional fish sauce accounted for only a quarter of the condiment market, with around 2,800 businesses. With a \u2018differentiate or die\u2019 mindset, he pushed himself to find a distinctive path for developing his hometown\u2019s traditional fish-sauce craft.<\/span><\/p>\n

After visiting many craft villages and testing different methods, L\u00ea Anh chose to make fish sauce from anchovies fermented with salt in wooden barrels using the compressed-layer method. After 18\u201324 months of fermentation, the finished fish sauce emerges. He also stores the salt for a year beforehand to reduce bitterness and harshness when it is mixed with fish. In total, his first batch took 3 years.<\/span><\/p>\n

He says good fish sauce requires fresh fish. Shrinking fishing grounds, lower catches, climate change and marine pollution force fish-sauce producers to compete with other buyers, often driving prices up. Throughout the raw-material season from lunar month 8 to month 11, whenever boats return, L\u00ea Anh personally goes to shore to inspect and buy fish directly.<\/span><\/p>\n

\"nuoc-mam<\/a><\/p>\n

The salt used for fish sauce is clean, coarse-grained salt brought from B\u00e0 R\u1ecba\u2013V\u0169ng T\u00e0u. Fish and salt are thoroughly mixed at a 3:1 ratio and placed in barrels assembled from b\u1eddi l\u1eddi wood, a durable, salt-resistant wood that does not leak.<\/span><\/p>\n

According to him, the fish sauce business is difficult both in making the product and getting it sold. Looking back, he sometimes feels that the more he works, the more he is \u201cbanging his head against a rock.\u201d In the early days, L\u00ea Anh personally walked through residential areas in H\u1ea3i Ti\u1ebfn and invited people to try his product. Of every 10 people he approached, as many as 7 \u2013 8 were using industrially produced dipping sauce. Persuading them to switch to traditional fish sauce was therefore extremely challenging.<\/span><\/p>\n

Recognizing packaging as a weakness of traditional fish sauce, Mr. L\u00ea Anh also decided to give his product a \u2018new outfit.\u2019 Specifically, he imported bottles from Thailand, refreshed the logo, and redesigned the cap to make opening, pouring, and storing the fish sauce easier.<\/span><\/p>\n

\"nuoc-mam<\/a><\/p>\n

After more than 3 years, with products such as fish sauce for children, underground-aged fish sauce, and sauce extracted from tiny shrimp, the L\u00ea Gia brand appears increasingly often on the market. The facility currently supplies around 15,000 liters of fish sauce annually to H\u00e0 N\u1ed9i and Ho Chi Minh City.<\/span><\/p>\n

\u201cI believe that consuming organic and safe products is the trend of the future and that, over time, consumers will return to traditional fish sauce. This is an opportunity for makers of clean fish sauce to earn a living from their craft while preserving the values and cultural essence handed down by their ancestors,\u201d the owner of L\u00ea Gia fish sauce shared.<\/span><\/p>\n

Collected<\/span><\/p>\n

>> Great Articles on Entrepreneurship<\/a><\/span><\/p>\n

>> Business Startup Course<\/a><\/span><\/p>\n

>> Business Consulting Program<\/a><\/span><\/p>\n<\/div>\n<\/div>\n

Ch\u01b0\u01a1ng tr\u00ecnh li\u00ean quan t\u1ea1i YUP Education:<\/strong> X-Startup \u2013 kh\u00f3a h\u1ecdc kh\u1edfi nghi\u1ec7p \u00abKh\u1edfi Ch\u00e1nh Nghi\u1ec7p\u00bb<\/a> \u00b7 The Journey \u2013 l\u1ed9 tr\u00ecnh ph\u00e1t tri\u1ec3n doanh nh\u00e2n<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Sau 3 n\u0103m kh\u1edfi nghi\u1ec7p, anh L\u00ea Anh \u0111\u00e3 x\u00e2y d\u1ef1ng th\u00e0nh c\u00f4ng th\u01b0\u01a1ng hi\u1ec7u n\u01b0\u1edbc m\u1eafm truy\u1ec1n th\u1ed1ng L\u00ea Gia v\u1edbi nhi\u1ec1u s\u1ea3n ph\u1ea9m nh\u01b0 m\u1eafm cho tr\u1ebb em, n\u01b0\u1edbc m\u1eafm h\u1ea1 th\u1ed5, n\u01b0\u1edbc m\u1eafm ch\u1eaft t\u1eeb ru\u1ed1c\u2026 Anh L\u00ea Anh chia s\u1ebb c\u00e1ch l\u00e0m n\u01b0\u1edbc m\u1eafm Anh L\u00ea Anh, ch\u1ee7 th\u01b0\u01a1ng hi\u1ec7u n\u01b0\u1edbc […]<\/p>\n","protected":false},"author":1,"featured_media":8395,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[134],"tags":[],"class_list":["post-8391","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article"],"_links":{"self":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/8391","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/comments?post=8391"}],"version-history":[{"count":4,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/8391\/revisions"}],"predecessor-version":[{"id":18170,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/posts\/8391\/revisions\/18170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/media\/8395"}],"wp:attachment":[{"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/media?parent=8391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/categories?post=8391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yup.edu.vn\/en\/wp-json\/wp\/v2\/tags?post=8391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}