Slice of presentation



From what I’ve been doing so far

From what I’ve learnt

And from my 3 year experience

Of running fishsauce business towarding sustainable development


Sustainable business is

Buying and selling a product or service

That are good for people

Good for the environment

And good for the society in general.


DSCF0033I consider Bamboo Boat Fishsauce

Is a sustainable business


Firstly: It’s good for people

Both consumers and producers



As human being

From deep inside  our hearts

We always want

To live a green life

To live a healthy life

To use eco-friendly products

And to be connected with the Mother Earth

To be healthy

To be happy

To be peaceful

Our vision is

DSCF9988We believe that

sustainability can be achieved

when traditional values

are respected and preserved

and when people live healthy lives

 in a harmonious relationship

with the environment

 with love and care for others.


We tirelessly work

to incorporate those value

in our products

and we say NO

 to harmful preservatives

 and artificial colouring


DSCF9999After 3 years running the fishsauce business

We overcome many challenging

But what makes us so proud is

We keep our vision

If I got a chance to review it

I still don’t want to change

Even in a single word

Because we love what we are doing


From producer perspective

Mostly our producers

are local women

Women living in coastal areas

used to make it

and they have lots of experience

on how to make the best fishsauce and shrimp paste.


Making Mắm requires

lots of time, care, patience and persistence

and thus women are normally

involve in this work.


We believe that

when women have regular incomes,

they are more likely

to invest in the education

for their children

and thus would have better future for Vietnam. 


Mắm is a very good alternative food

before, during and after disasters

since it’s cheap, easy to make at home

and is a good source of protein.


It’s climate change adaptation activities

Since flood and storm happen frequently in central region

It’s so good to have a bow of hot rice

Serving with Mam

In a winter, flooding or storming day




It’s good for environment


My family worked as a fishery man

In Thach Han River

In Quang Tri province

Our working season

Is from March until September

We make a lot of fish

My Mom, my younger sister and I

We bring to sell it at local market


The rest that we couldn’t sell

My Mom take home and make Mam

All kind of fermented fished

wih egg plants and papaya


And we eat Mam in the whole winter

I still remember

When I was high school student

After the class


I ride bicycle to go home around 12pm

I was starving

I couldn’t lift my bicycle

To my house

But smelling of Mam

My mom cook from the kitchen

Was so attractive


I tried my best to lift the bicycle

And go straight to the kitchen

Taking rice left from the morning

Dipping into Mam

That Mom just cooked

And slowly chewing

And enjoy hot, spicy, salty and sweet

It’s so delicious


I keep those smelling and tasting of Mam

In the whole of my life

Mam is my sweet memory

About my childhood



2 years studying master of sustainability

In the university Adelaide, Australia

I studied lots of subjects

About sustainability – including

Sustainable development

Community engagement

Climate change

Global warming


What I deeply understand is that

If we want to achieve sustainability

We definitely need to go back

to our traditional lifestyle

We need to take care for the Mother Earth

Like taking care for our Mom

We take resource from the Earth

Like taking gifts from our Mom.


By that way

We will be happy

we’ll be loved, supported and nurtured

By the Mother Earth


The Mother Earth is so generous for us

She provides food, water and air

They’re all FREE

She doesn’t take money from us


She is happy to see

her food, her water and her air

Being used efficiency

She’s happy to see us happy

Like a mother taking care for her children

That’s unconditionally love


I love to cook for my friends

I love to cook all kinds of Noodle

Especially Beef Noodle (Hue Style)

I’m happy to see them

Enjoy my food

I’m happy to see my friends

Finish my food and appreciate it


We use salt as a natural preservation

We make Mam in summer

To use in winter

We make in harvesting season

Of anchovy and baby shrimp

To use in unharvesting season

From days having money

For the day not having money


Making Mắm means that

We use fish, shrimp from the river

From the ocean

In an efficient way

This means that we appreciate

The natural resource

The gift mother earth give us


So making Mam is a great way

To appreciate resource

To appreciate the gift

The Mother Earth gives us



Thirdly, we preserve our unique culture

After completing my Master program in Australia

I spent 5 months to travel along coastal line of Vietnam

To understand more about different kind of fishsauce


I found that

We used to have around 50 different kinds of Mam

We’ve documented in the website: (


But they have been lost year by year

Because generation to generation

We couldn’t keep making it


One of family in Quang Tri province

Where I came and learnt how to make pure fishsauce

They’ve been making fishsauce for more than 40 years

They have 4 children

But no one want to follow this career

They prefer working in the factory instead

Because this job is not well recognized and appreciated

By the society in general


The world is getting flat

The border among countries getting flat too

You guys coming from Vietnam, Lao, Cambodia, Myanmar

You speak English fluently

You dress up similarly

So what is the different?

The only different is

Our culture

Our identity

That makes us different

That makes us unique


Mam is our culture and our traditional food

Our ancestors were very creative

to discover a very cheap, convenient and healthy way

to keep our food safe.




our generation has not preserved Mắm making culture well

so many kinds of Mắm have been lost over the years.



the elderly people have lots of experiences in making Mắm

but their children normally don’t want to follow this career because of lots of reasons.


The two main reasons are

Firstly,  it’s not reputational job

as compared to working in offices and factories



they are not able to sell their homemade products

due to competition from the industrial one

As a consequence

more than 80% of fish sauce in Vietnam now

comes from industrial sources

and more than 60% of the traditional kinds of Mắm

have been lost.


If we keep going with this

our children and grandchildren

would not know

what old generations used to eat

and they will eventually adapt to the industrial products instead.

And it would be a disaster



the disappearance of the Mắm culture

which has evolved

over a thousand years

of accumulated experience

in producing and consumption Mam

It will not only be a loss for Vietnam alone

but the world will lose a unique aspect of human civilization.


Making Mắm is my choice

To put my idea about sustainable development in practice

It can be good for people

For the environment

And the whole society in general


For 3 years running this project

We’ve found that

It’s no easy to run it at all

We have to turn around

Turn around

But what makes us proud is

We keep our vision

No matter how difficult it is


We believe that

sustainability can be achieved

when traditional values

are respected and preserved

and when people live healthy lives

 in a harmonious relationship

with the environment

 with love and care for others.

Thank you.


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