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Yellow Rasbora is a small fish with relatively soft bones and firm flesh. Its meat is rich in vitamins A, B, and D, as well as abundant protein. Additionally, it provides many essential minerals for the body, including calcium, fats, and phosphorus. Snakehead fish can be prepared in a variety of ways, such as in black pepper stew, crispy fried, or turmeric stew. These dishes are definitely must-try options when visiting the Mekong Delta region.
Baby Shrimp often referred to as tép đồng in Vietnamese, is a beloved ingredient known for its delicate, slightly sweet flavor and tender texture. These shrimp are highly nutritious, offering a rich source of protein, essential vitamins such as B12 and niacin, and important minerals like calcium and iron. Their low-fat content and high nutritional value make them an excellent choice for healthy meals. Baby Shrimp can be prepared in various ways, including stir-frying with vegetables, making savory soups.. Their subtle taste allows them to pair well with a range of seasonings, from simple garlic and ginger to more complex spices. Whether featured in traditional Vietnamese dishes or modern recipes, Baby Shrimp adds a nutritious and delicious element to any meal.
Keski, a small freshwater fish, is prized for its mild, delicate flavor and tender texture. Rich in protein, omega-3 fatty acids, and essential vitamins, Keski is a nutritious addition to any diet, offering both health benefits and culinary versatility. This fish is often used in a variety of dishes, such as fried Keski, or cooked in light broths. Its subtle taste makes it ideal for pairing with a range of spices and ingredients, allowing it to absorb and enhance the flavors of the dish. Keski can also be combined with fresh herbs and vegetables, creating balanced meals that are both nourishing and satisfying. Whether enjoyed as a crispy appetizer or simmered in a fragrant sauce, Keski adds a delightful and wholesome touch to any meal, making it a favorite in many traditional cuisines.
Periwinkle Snail is a small yet nutrient-rich seafood, favored in cuisine for its mildly sweet and chewy texture. The meat of the periwinkle is high in protein, vitamin B12, iron, and minerals, making it a great source of energy and beneficial for health. This snail can be prepared into various delicious dishes, such as stir-fried periwinkle with lemongrass and chili, steamed with ginger, or cooked in sour soup. Dishes made from periwinkle not only offer a rich and savory taste but are also highly nutritious. When combined with fresh herbs and spices, the snail's meat absorbs the flavors, creating a perfect balance between its natural sweetness and the aromatic heat from the seasonings, making each dish irresistible and enticing.
Silver Barb is a popular freshwater fish known for its mild sweetness, tender meat, and versatility in cooking. The fish is rich in protein, vitamins, and minerals, while being low in fat, making it an excellent choice for a healthy diet. Silver Barb can be prepared in a variety of dishes, such as sour soup, braised fish, or crispy fried fish, each offering a flavorful and nutritious experience. Additionally, it pairs well with fresh vegetables, creating light yet nourishing meals that provide essential nutrients. The natural flavor of Silver Barb, combined with traditional seasonings, elevates the taste of each dish, making it appealing to a wide range of palates.
Red tail tinfoil barb, a vibrant freshwater fish, is known for its striking appearance and flavorful meat. This species is popular in various cuisines due to its tender, white flesh. In Southeast Asian cooking, the red tail tinfoil barb is often used in dishes such as "grilled tinfoil barb," where it is seasoned with herbs and spices before being cooked over an open flame. It is also featured in soups, like "spicy tinfoil barb soup," which highlights its ability to absorb and enhance the flavors of aromatic broths and vegetables. Rich in protein and low in fat, the red tail tinfoil barb is both nutritious and versatile, making it a prized ingredient in many culinary traditions.
Goby fish known as "cá kèo" in Vietnam, is a popular freshwater fish renowned for its rich flavor and firm texture. It is commonly used in Vietnamese cuisine in various traditional dishes. One of the most popular ways to prepare Goby fish is "cá kèo nướng" (grilled Goby fish), where the fish is marinated with herbs and spices and grilled to perfection. It is also featured in "canh chua cá kèo" (sour Goby fish soup), a flavorful and tangy soup with fresh vegetables and herbs. Its versatility and ability to absorb flavors make it a favorite ingredient for both simple home-cooked meals and more elaborate dishes. Rich in protein and low in fat, mudfish is a nutritious and delicious option.
Apple snail is a popular ingredient in many traditional dishes. Known for its chewy texture and mild flavor, it is often used in Vietnamese cuisine. One of the most famous dishes featuring apple snails is "ốc bươu nướng" (grilled apple snails), typically served with spicy dipping sauce. They are also used in soups, stews, or stir-fried with lemongrass and chili for a flavorful and aromatic dish. Apple snails are rich in protein and low in fat, making them a nutritious option. Their unique texture and ability to absorb flavors make them a favorite in various regional specialties.
Freshwater crabs are a delicacy in many parts of the world, especially in Southeast Asian cuisine. Known for their sweet, tender meat, these crabs are a versatile ingredient in a variety of dishes. In Vietnam, they are commonly used to make "bún riêu cua" (crab noodle soup), a popular dish with a rich, tangy broth. Freshwater crabs are also stir-fried with tamarind sauce, steamed, or incorporated into rice dishes. The shells are often crushed to extract the flavorful roe, adding depth to soups and stews. Rich in protein and minerals, freshwater crabs are both nutritious and flavorful, making them a prized ingredient in many home-cooked and restaurant meals.
Snakeskin gourami, a freshwater fish native to Southeast Asia, is prized for its tender, white flesh and mild flavor. Known as "cá sặc" in Vietnam, this fish is popular in various traditional dishes. It is often dried and fried to create a crispy, savory snack. The fish is also commonly salted and dried for preservation, enhancing its rich taste. Snakeskin gourami is a great source of protein and low in fat, making it a healthy ingredient for everyday meals. Its delicate texture allows it to absorb flavors well, making it perfect for a variety of cooking styles.
Climbing perch is a hardy freshwater fish known for its ability to survive in various environments. Its meat is firm and mildly flavored, making it a versatile ingredient in many Southeast Asian dishes. In Vietnamese cuisine, climbing perch is often grilled, fried, or used in soups like "canh chua cá rô" (sour fish soup) and "cháo cá rô" (fish porridge). It can also be stir-fried with spices and herbs for a rich, aromatic dish. This fish is valued for its high protein content and low fat, offering a nutritious and flavorful option for both everyday meals and special occasions
Snakehead fish is a freshwater fish highly valued for its firm, flavorful meat. It is a staple in many Southeast Asian cuisines due to its versatility in cooking. In Vietnamese cuisine, snakehead fish is commonly grilled, steamed, or used in soups such as the famous "canh chua cá lóc" (sour fish soup). It can also be deep-fried or stir-fried with various spices and herbs. Snakehead fish is rich in protein and offers a lean, healthy source of nutrition. Its ability to absorb flavors makes it an ideal ingredient for both simple home-cooked meals and more elaborate dishes.
Red tilapia, also known as "cá diêu hồng" in Vietnam, is a popular freshwater fish with tender, mild-flavored meat. Its appealing pinkish-red color and versatile taste make it a favorite in various dishes. Red tilapia is often deep-fried, steamed, or grilled, served with fresh herbs and dipping sauces. In Vietnamese cuisine, it is commonly used in soups, hot pots, and stir-fried with vegetables. The fish’s firm texture allows it to absorb flavors well, making it suitable for both simple and complex recipes. Rich in protein and low in fat, red tilapia is a healthy and delicious option for everyday meals.
Eel is a versatile and flavorful ingredient used in many cuisines around the world, especially in Asian and European dishes. Known for its rich, soft, and slightly oily texture, eel is packed with protein, vitamins, and omega-3 fatty acids. In Japanese cuisine, eel (unagi) is grilled with a sweet soy-based sauce and served over rice, a dish called "unadon." In Vietnamese cuisine, eel is often stir-fried with spices or cooked in soups. European dishes like smoked eel are also highly regarded for their depth of flavor. Whether grilled, smoked, or fried, eel offers a unique taste and texture that can enhance a wide variety of dishes.
Frog legs are a popular delicacy in many parts of the world, especially in French, Chinese, and Vietnamese cuisines. Known for their tender, mild-flavored meat, frog legs have a texture similar to chicken and are rich in protein and essential nutrients. In Vietnam, they are commonly stir-fried with garlic and lemongrass, grilled, or deep-fried with a crispy batter. In French cuisine, frog legs are often sautéed with butter, garlic, and parsley, known as "cuisses de grenouille." Their versatility makes them an excellent ingredient for various dishes, offering a unique yet delicious experience for those who enjoy trying different types of food.
Featherback fish (Notopterus notopterus), also known as the knifefish, is a freshwater species native to Southeast Asia, particularly found in Vietnam, Thailand, and Cambodia. It is distinguished by its long, slender body resembling the shape of a knife. This fish is highly prized for its tender, white meat, which has a mild flavor, making it perfect for various culinary uses. In Vietnamese cuisine, thát lát is often used to make fish cakes, soups, and grilled dishes. The meat is also rich in protein and low in fat, making it a healthy choice for consumers. Additionally, thát lát fish is considered a versatile ingredient due to its ability to absorb different flavors, enhancing the taste of traditional recipes. As a result, it holds an important place in both local markets and Vietnamese cultural gastronomy.
Based right in the resources-rich Mekong Delta region, our factory can conveniently access the fresh ingredients sources from farmers – maintaining the best quality of inputs and outputs in the processing chain.
Our products have been successfully exported to the US, EU, Australia, and Canada, with the capability and quality to reach other potential markets.
