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Ho Ngoc Thuy - the man of pearls
Written by Nguyen Quoc Thiet Saturday, 22 May 2010 16:27
VietNamNet Bridge – Phu Quoc Island is endowed with many natural advantages and is well-known as a home to precious shining pearls. For about ten years, the island has been known as the country’s largest pearl farm and the most famous brand of pearl transplanting is Ngoc Hien of the owner named Ho Phi Thuy.
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Ho Ngoc Thuy in his pearl showroom on Phu Quoc. |
“At first, I was not used to diving 20 meters so my ears bled and my rib-cage seemed to break out. One of my divers died and another got paralyzed caused by brain artery breakout while diving. I was so scared but I could not give up my way for my earnings,” said Thuy. After three years of working hard and living thriftily, Thuy became a diver at a depth of 60 meters to find pearls and could buy a small boat.
In 1990, Thuy was hired by a Japanese pearl transplanting company on Phu Quoc after they had bought many natural pearls from him. They also bought his boat and paid him VND1.7 million a month, a pretty good salary at that time.
Since then, Thuy spent half of each day diving and the rest following Japanese expert Horikiri Seiji to learn pearl transplanting. Thuy shared, “Natural pearls are often evaluated higher than manmade ones but natural shapes are often husky while manmade pearls are brighter and smoother. To have beautiful manmade pearls, artisans are required a high experience and talented skills, especially they have to know the proper time for pearls to grow in the best conditions.”
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Idyllic island to hit economic bigtime
Written by Nguyen Quoc Thiet Saturday, 22 May 2010 15:42
Prime Minister Nguyen Tan Dung has signed a plan to transform Phu Quoc island district in southern Kien Giang Province into an economic and tourism centre.
Under the plan, Phu Quoc will be divided into three urban areas: Duong Dong, An Thoi and Cua Can.
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Vietnam island economies, national defense to get $8.6 bln boost
Written by Nguyen Quoc Thiet Wednesday, 12 May 2010 16:08
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Foreign tourists arrive on Phu Quoc Island in Kien Giang Province.
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Nearly 60 percent of the program’s total cost – VND162.5 trillion ($8.6 billion) – will be paid by the government with the rest sourced from the private sector and foreign official development assistance, according to a government decision released recently.
The first stage will be carried out from 2010 to 2015 at a cost of VND51.8 trillion ($2.74 billion), said the decision, which aims to build major sea-related economies on the islands and connect them with both inland and foreign centers of trade and commerce.
The decision also implies that improved infrastructure and development on the islands will go hand in hand with stronger national defense facilities.
“Island economic development will be tightly connected with improving national defense and security,” the document said.
The program targets an annual economic growth on Vietnam’s islands of 14-15 percent, increasing the island economies’ share of the country’s total economic growth from the current 0.2 percent to 0.5 percent by 2020.
Read more: Vietnam island economies, national defense to get $8.6 bln boost
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Vietnamese fish sauce from Phu Quoc hard to find in the United States
Written by Nguyen Quoc Thiet Sunday, 25 April 2010 03:15
Vietnamese-style fish sauce has a sweeter, more delicate taste than traditional Thai fish sauce, which is heavier. Thai cuisine has bolder flavors than Vietnamese, so Thai-style fish sauce, such as the Tiparos brand, is "copacetic with that flavor style," says Andrea Nguyen, author of the cookbook "Into the Vietnamese Kitchen" (Ten Speed Press, 2006) and the blog Viet World Kitchen. "They're different flavor profiles."
Read more: Vietnamese fish sauce from Phu Quoc hard to find in the United States
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The best of Vietnamese fish sauce comes from Phu Quoc
Last Updated on Thursday, 22 April 2010 16:49 Written by Nguyen Quoc Thiet Thursday, 22 April 2010 09:10
Old fishermen once downed a cupful to keep warm when venturing out to sea. Divers drank it before plunging into deep, cold waters. Many believe the best kind comes from only one island, where it is aged in decades-old barrels of a particular type of wood.
Who knew fermented fish could be so romantic?
Like wine in France and olive oil in Italy, fish sauce is the prized staple of Vietnam, where it is used in soups and marinades or diluted into a sauce that accompanies foods from spring rolls to noodles. The Vietnamese have seals on their bottles to indicate quality, the highest being nuoc mam nhi, the first extraction of liquid from fish fermented in salt: extra-virgin fish sauce, if you will.
Read more: The best of Vietnamese fish sauce comes from Phu Quoc
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