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Vietnam’s Seafood Overview

By Danny Lee

Vietnam’s seafood export has been increasing dramatically in recent years and now has become one of the country’s most important exports.

PRODUCTION OUTPUT

Viet Nam has a coastline of 3,260 km that crosses 13 latitudes, from 8°23′N to 21°39′N;
The continental shelf has a surface area of some 700,000 km, with an Exclusive Economic Zone (EEZ) of more than 1 million km2;
Vietnam has over 4,000 islands and the coast has more than 400,000 hectares of mangrove stands;
There are four main fishing areas: Gulf of Tonkin, shared with China; Central Vietnam (the Southern Mainland Shelf); Southeastern Vietnam (Northern Sunda Shelf and part of the Central Sunda Shelf); and Southwestern Vietnam (part of Gulf of Thailand), shared with Cambodia and Thailand.
Total fisheries production in 2003 reached 2,536,361 MT, of which the marine catch was 1,426,223 MT and aquaculture and inland catches totaled 1,110,138 MT;
It is estimated that only half of the area suitable for aquaculture in Vietnam is being used at present, and approximately 800,000 ha can be developed for use by this sector;
Vietnam has 332 seafood processing plants, of which 70 percent are located in the southern region; 24 percent in the central region and 6 percent in the North;
100 plants have qualified for exporting to the EU. More than 200 are applying HACCP. Ho Chi Minh City alone has about 50 seafood companies:
The main products include fish (tongue sole, mahi-mahi, anchovies, red snapper, Spanish mackerel, catfish and yellow-fin tuna), shrimps (black tiger and cat tiger), cephalopods such as octopus and squid, and mollusks.

EXPORT PERFORMANCE

Source: Vietnam General Statistical Office

Earnings from seafood export increased from US$ 285 million in 1991 to about US$ 621 million in 1995 and to over US$ 2.8 billion in 2005. Currently, seafood is the fourth largest export commodity in terms of value and accounts for about 9% of the country’s total export. It is forecasted that Vietnam’s seafood exports will reach around US$ 3.5 billion by the year 2010.

Major Markets: Vietnam’s seafood has been exported to around 75 countries with USA, Japan, China (included Hong Kong), Korea, Tai Wan and the EU being the biggest importers.

Seafood exports from Vietnam to the US reached $US 730.5 million in 2003, but dropped in the last two years to 565.6 million in 2004 and 627.2 million in 2005 mainly due to US anti-dumping taxes imposed on fish file and shrimp.

Source: US International Trade Commission

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Vietnamese Ingredients – part 12

By Danny Lee

Tamarind (me chua)-Tamarind is a sour-tasting fruit with shelled pods that contain seeds. It is usually added in liquid form to flavor soups, and this is obtained by soaking and straining the pulp of the pod. The pulp is sold, soft-dried, in 8-ounce bloks. “Erawan” brand is excellent. Store in an airtight container at room temperature; it will keep indefinitely. Substitute lemon juice or vinegar with a tough of sugar.

Tapioca starch/flour (bot nang)-This is the starch of the cassava root. A very important ingredient in preparing fresh noodle wrappers, it gives them a translucent sheen and chewiness.

Tapioca pearls (bot bing-bang)-These are granules made from the starch of the cassava root. Pearl tapioca is used mainly as a thickener and texture ingredient in certain soups and sweet puddings. It is available in Asian groceries and many supermarkets, packed in 8-ounce bags.

Taro root (khoai mon)-This oval-shaped tuber is distinguished by its brown, hairy skin with encircling ring. The flesh may vary from white to cream-colored, and is often speckled with purple. It tastes like bland potato with a very smooth, creamy texture. Vietnamese cooks use this starchy root the same way you would potato or sweet potato. Usually, small peeled chunks are steamed and added to a stew or sweet pudding.

Tropical mint (bac-ha)-Of the numerous Asian mint species, the round-leafed mint, a tropical variety of spearmint, is the one most commonly used by Vietnames cooks. This fragrant herb is an integral part of Vietnamese salads, especially in the traditional Vegetable Platter. Refrigerate, wrapped in a moist paper towel, in a plastic bag.

Turmeric (bot nghe)-Turmeric is the ground powder of a rhizome of the ginger family. Deep yellow in color, this spice is used primarily as a dye. It is sold in the spice section of all supermarkets.

Vietnamese pork sausage, boiled (gio)-This savory sausage is a very important ingredient in Vietnamese cuisine. It is sold, wrapped in banana leaves and aluminum foil, only in Vietnamese groceries. Keep some on hand in your freezer.

Water spinach (rau muong)-This aquatic plant may be considered Vietnam’s national vegetable. It is not a relative of the Western spinach but is used in much the same way. It thrives in swamps but grows equally well on dry land. It has hollow stems and light green arrowhead-shaped leaves. It is prized by Vietnamese cooks for its outstanding contrast in tewxture between crunchy stems and limp leaves with a mild taste like spinach, when cooked. It is sold by the bunch at Chinese and Vietnamese greengrocers. Soak in water and wash thoroughly before using. To use, cut into 2-inch lengths and discard the stalk’s bottom inch or so. It is good for stir-fries and soups. The stalks may be finely shredded, soaked in cold water to curl and then added raw to salads. Substitute regular spinach.

Yeast ball (men)-Men is also known as “wine ball,” an Oriental dry yeast used in making rice wine. It is sold in Vietnamese and Chinese food stores or pharmacies. Relatively small, this round, grayish ball is usually sold in pairs, wrapped in a tiny plastic bag; ask for it.

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Vietnamese Ingredients – part 11

By Danny Lee

Somen (Japanese alimentary paste noodles)-Delicate thin white noodles made from wheat flour, somen resembles the traditional bun (rice vermicelli) of Vietnam in texture and flavor. Even after cooking, somen stays moist at room temperature or refrigerated. It comes in 1-pound boxes with 5 individual bundles tied by a black ribbon.

Soybeans, dried (dau nanh)-Soybeans are the edible dried seeds of the Glycine Soja plant. Used in the production of bean curd (tofu), they are the main ingredients in preparing soybean milk and jellied bean curd. They are sold in Oriental groceries.

Soybean sauce (tuong)-Soybean sauce is a traditional light brown sauce prepared from a soybean product in which the ground beans are mixed with water, roasted rice powder and salt. It is sold, bottled, only in Vietnamese groceries. Do not confuse soybean sauce with the saltier, thicker Chinese ground bean paste. Vietnamese vegetarians commonly utilize this sauce. Substitute yellow bean sauce, diluted with a little water.

Soy sauce (si dau)-Where soy sauce is required, Japanese “Kikkoman” or “light” soy sauce should be used. It is lighter in color and different in taste and saltiness from regular Chinese soy sauce, which is dark and stains food black.

Star anise (hoi huong)-Star anise is the dried pot of an exotic tree of the Magnoliaceaes family, native to China. Mainly grown in the Lang-Son region (north Vietnam), this bark-like spice has cloves that resemble an eight-pointed star. Not related to aniseed, it yields a stron licorice flavor and is used to enhance soup and stews. When chewed, it sweetens the breath and aids digestion. Sold in Asian markets and spice shops. Substitute anise seed.

Steamer-An authentic Vietnamese steamer is made of metal, usually aluminum. It consists of a pot in which water is boiled and at least two more metal inserts (restaurant steamers usually have five) that fit directly on the lower pot of water, one above the other. These inserts are perforated, allowing wet steam to circulate frelly through them, enabling either a large quantity of one food or several different foods to be cooked at the same time. You can improvise a steamer by placing the bowl of food to be steamed in a large pot or roasting pan, making sure the sides of the bowl are high enough so the water comes halfway up. You can then cover the steamer and proceed with the recipe. If the bowl with the food is too shallow and you are afraid water to going to spill over into it, if would be best to place a rack with feet about 2 inches in height into the pan and then rest your dish on that. Steamers and racks can be purchased in Oriental grocery stores.

Sugar cane (mia)-Sugar cane is a tall tropical grass, having a fat, jointed stalk resembling bamboo. It is cultivated widely in Vietnam as a food crop and as a source of sugar. The juicy yellow flesh is spingy and stringy. In Vietnam, the pressed juice from the canes is served as a soft drink in the summer. Mulled with ginger, it becomes a hot beverage for the winter. It is sold fresh at Caribbean greengrocers and Asian markets but is more readily available canned. Fresh sugar can requires peeling.

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Vietnamese Ingredients – part 10

By Danny Lee

Rice vermicelli, extra-thin (banh hoi)-As bun above, banh boi is a rice noodle variety as fine as hair, possibly the thinnest of all noodles. They are packed, dried, in 1-pound packages, containing 8 individual portions swirled into a square cake. Look for “Summit” brand. Banh hoi are so thin they need almost no cooking. They are used primarily as an accompaniment to grilled foods.

Rice vinegar (giam gao)-Use rice vinegar instead of white vinegar in numerous recipes of its mild, sweeter taste. Sold in Asian markets and supermarkets, the Japanese varieties “Marukan” and “Chikyu-uma” are excellent.

Rock sugar (duong phen)-Also called “rock candy” or “yellow rock sugar,” the name aptly describes this sweetener that looks like a crystallized rock. It is made from white sugar, brown sugar and honey and, therefore, is much sweeter than regular sugar. It is sold in 1-pound bags in Chinese groceries. Store in the refrigerator. Cover the lumps with a cloth, then crush into a powder using a mallet or hammer. It is used to season Vietnamese sausages and meatballs. Substitute white sugar.

Sesame oil (dau me)-The Oriental type of sesame oil is a rich-flavored, amber-colored oil obtained from pressed roasted sesame seeds. A dash or two is added to marinades or at the last moment of cooking to flavor certain dishes. Do not confuse this type of oil with the cold-pressed, unroasted sesame oil sold in health food stores, which is insipid in flavor. Look for “Kadoya” brand. Store in a cool, dark place to prevent rancidity.

Sesame seeds (me)-Sesame seeds are sold hulled or unhulled in Asian markets, health food stores and supermarkets. Hulled white sesame seeds are preferred. A day-to-day ingredient Vietnam, toasted and crushed sesame seeds are used to flavor dipping sauces and marinades or to coat sweets and other foods. After roasting, they lose flavor rapidly, so be sure to toast them as close to serving time as possible.

Shrimp chips (banh phong tom)-Labeled as “prawn crackers” or kroepoek (in Indonesian), these dried, redish pink chips are made from ground shrimp, tapioca starch and egg whites. They are popularly eaten in Vietnam as a snack or as an accompaniment to salads. They are sold in 2 sizes: small and large. Small chips are usually tastier; look for “Pigeon” brand, packed in 8-ounce boxes. Shrimp chips must be deep-fried before serving. As their Vietnamese name indicates (literally, puffed shrimp chips), they swell to triple their size as soon as they hit the hot oil. Store tightly sealed in a plastic bag.

Shrimp sauce (mam tom/mam ruoc)-This very pungent product is made from pounded, salted fermented shrimp. It is grayish pink and sold in bottles or jars at Vietnamese and Chinese grocery stores; “Lee Kum Kee” brand is excellent, but try to obtain “Mam Ruoc Ba Giao Thao,” the best Vietnamese product on the market. In Vietnam, shrimp paste is commonly used to flavor soups, salads, dipping sauces, fried rice and dishes containing pork or beef. Do not confuse with Thai dried shrimp paste. Substutute anchovy paste.

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