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Vietnam's Low-Tech Food System Takes Advantage of Decay

28 points by anotherevan 10y ago

omilu 10y ago
Fermented vegetables and fermented fish no problem, raw fermented pork? Sounds horrific till you remember it's the same thing as salami, delicious.
deleted 10y ago
[deleted]
jimmies 10y ago
I grew up in the countryside of Vietnam during the first 10 years of my life. My neighbor was making rice wine at that time and man, did they know how to make ruou nep (fermented rice that is a byproduct of the rice wine-making process). It is somewhat alcoholic (5% or less) blended with a very sweet taste (sugar is the byproduct of fermenting process), with the remnants of rice that one can chew on. I think the dish could actually be made popular in the States because it doesn't have a weird smell which a lot of the fermented stuff does. Wondering why hasn't anyone capitalize on that yet.
- trome 10y ago
  I think its a perspective issue when looking at market opportunities, having worked with a few dozen older Vietnamese immigrant business owners who came here at after highschool, they tend to learn a skillset and buy a business in that vertical and stick with it, operating it from rote memory with baseline rules (sell at 25% above cost) that keep them moderately profitable, but prevent them from ever having the scale or capital of Uwajimaya or other businesses like Walmart that know how to merchandise and sell more items due to placement in store and similar tactics. Then you have the 1st generation or those like yourself who went to middle school & highschool stateside and soaked up some American culture, maybe learned some critical thinking skills or had to take a business course or two, and this group either wants absolutely nothing to do with the family business or small businesses in general, or they end up taking over the family business or starting their own to varying degrees of success, but using much different tactics that often net better results.
contingencies 10y ago
We have a huge amount of fermented food next door to Vietnam in the Chinese province of Yunnan, too. If you are interested in fermentation, check out some of the foodtech torrents recently posted on TPB. Two academic books were specifically about different types of fermented foods in South Asia and Southeast Asia. Unfortunately I'm traveling now so can't identify which torrent it was, but if you seek ye shall find (~3-4 weeks ago?).
norea-armozel 10y ago
I wish I could eat some of these foods but one thing really hold me up which is how sensitive my gut is to certain fermented foods like sauerkraut. I don't think I could gently adapt to it because even a small amount of such food causes a very painful reaction. So, I think I'm boned when it comes to eating anything beyond boring US processed foods.
- KSS42 10y ago
  What about yogurt?
  - norea-armozel 10y ago
    Most yogurts play nice with my stomach in moderation. If I eat lots of it then gas city and pain for me.
    - avansi 10y ago
      ey—author of article here, aaron i had a similar issue when i first started eating fermented foods. but before that i had a lot of gas issues in general. eating fermented food made it especially bad, i had huge stomach aches. but i started preparing my own kombucha, and eating lots of sauerkraut type stuff. so yeah it got really bad for a while, my stomach was incendiary, but then after a month it actually passed. its like it hit some kind of plateau, where my stomach got used to it after beign totally surprised by it for a while. bonus: my general stomach aches and gas issues disappeared after i was more used to fermentation in my diet. im not saying it would be the same for you, but i do think its worth trying. be careful and see if you can deal with it, but dont be afraid if at first you have a bad reaction... that might change after a while.
      - JoeAltmaier 10y ago
        Yeah I don't see signing up for weeks of pain for some possibility of benefit. Are folks desperate for some solution to gastric problems, that makes this an attractive route?

28 points by anotherevan 10y ago

omilu 10y ago

Fermented vegetables and fermented fish no problem, raw fermented pork? Sounds horrific till you remember it's the same thing as salami, delicious.

deleted 10y ago

[deleted]

jimmies 10y ago

I grew up in the countryside of Vietnam during the first 10 years of my life. My neighbor was making rice wine at that time and man, did they know how to make ruou nep (fermented rice that is a byproduct of the rice wine-making process). It is somewhat alcoholic (5% or less) blended with a very sweet taste (sugar is the byproduct of fermenting process), with the remnants of rice that one can chew on. I think the dish could actually be made popular in the States because it doesn't have a weird smell which a lot of the fermented stuff does. Wondering why hasn't anyone capitalize on that yet.

trome 10y ago
I think its a perspective issue when looking at market opportunities, having worked with a few dozen older Vietnamese immigrant business owners who came here at after highschool, they tend to learn a skillset and buy a business in that vertical and stick with it, operating it from rote memory with baseline rules (sell at 25% above cost) that keep them moderately profitable, but prevent them from ever having the scale or capital of Uwajimaya or other businesses like Walmart that know how to merchandise and sell more items due to placement in store and similar tactics. Then you have the 1st generation or those like yourself who went to middle school & highschool stateside and soaked up some American culture, maybe learned some critical thinking skills or had to take a business course or two, and this group either wants absolutely nothing to do with the family business or small businesses in general, or they end up taking over the family business or starting their own to varying degrees of success, but using much different tactics that often net better results.

contingencies 10y ago

We have a huge amount of fermented food next door to Vietnam in the Chinese province of Yunnan, too. If you are interested in fermentation, check out some of the foodtech torrents recently posted on TPB. Two academic books were specifically about different types of fermented foods in South Asia and Southeast Asia. Unfortunately I'm traveling now so can't identify which torrent it was, but if you seek ye shall find (~3-4 weeks ago?).

norea-armozel 10y ago

I wish I could eat some of these foods but one thing really hold me up which is how sensitive my gut is to certain fermented foods like sauerkraut. I don't think I could gently adapt to it because even a small amount of such food causes a very painful reaction. So, I think I'm boned when it comes to eating anything beyond boring US processed foods.

KSS42 10y ago
What about yogurt?
- norea-armozel 10y ago
  Most yogurts play nice with my stomach in moderation. If I eat lots of it then gas city and pain for me.
  - avansi 10y ago
    ey—author of article here, aaron i had a similar issue when i first started eating fermented foods. but before that i had a lot of gas issues in general. eating fermented food made it especially bad, i had huge stomach aches. but i started preparing my own kombucha, and eating lots of sauerkraut type stuff. so yeah it got really bad for a while, my stomach was incendiary, but then after a month it actually passed. its like it hit some kind of plateau, where my stomach got used to it after beign totally surprised by it for a while. bonus: my general stomach aches and gas issues disappeared after i was more used to fermentation in my diet. im not saying it would be the same for you, but i do think its worth trying. be careful and see if you can deal with it, but dont be afraid if at first you have a bad reaction... that might change after a while.
    - JoeAltmaier 10y ago
      Yeah I don't see signing up for weeks of pain for some possibility of benefit. Are folks desperate for some solution to gastric problems, that makes this an attractive route?