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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 r
by 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 agoI 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.