I watch a blue ocean chasms, indulge in the cool waters, sunbathe on the golden sand smooth, warm welcome salty sea breezes, pristine natural beauty is only in Phu Quoc. Coming to Phu Quoc (Kien Giang), explore this beautiful island by motorbike to see the feel good experience. You go through the red dirt roads, through Phu Quoc National Forest, north of the island to the beach to pull headlines. As the name “Long Beach”, golden sand stretches, patting each wave. The inhabitants are so sparse as pristine beaches empty, if you will not meet anyone here in the evening or early morning. This beach has been voted ABC News heads of five beautiful beaches and clean, but little known to the world.
As fish sauce, Phu Quoc pepper is also a famous speciality and valuable spice on the country.
Phu Quoc pepper is famous for its big seed, thin husk, strong and spicy taste, and solid score.
The favourable land and weather and long-standing experiences, pepper trees in Phu Quoc grow well covering a large area. Pepper brought in by Chineses from Hai Nam and has planted here since 19th century. Growing pepper experiences were exclusively kept by these Chineses. Until 1946, when the French army came back to invade Vietnam, Vietnamese evacuated to gardening areas. Since, they learned how to grow pepper.
Today, pepper trees are planted through the island such as the north island, Bung Goi, Gio fall, Can mouth and Lap mouth. However, they are grown most in Khu Tuong region. Here is famous for series of pepper gardens beyond measure stretching far away.. pepper trees grow on the red land by mountainfoot and on the slope of streams. Pepper cultivation takes a lot of time and efforts. It can just be harvested after three years of planting.
Peppers choosen to air are called the ripe while ripe peppers with rubbed off husk are called white ones. The remains of pepper bunch are brought for threshing and classified into root, ordinary, shiny and deflated pepper. To get hot- smelling peppers, locals have to make a lot of efforts and accumulate experiences because if carefully and properly taken care of, pepper trees can be harvested for around 20-40 years, if not they will easily die soon.
Vietnamese dipping sauce
Vietnamese dipping sauce – A requirement at every Vietnamese table, nước chấm is used to season grilled and steamed meats, salad and fried rolls, vegetables and seafood. It is used in many recipes, too, but is always put on the table for each individual to dip as their taste dictates. This recipe has a distinct southern Vietnam influence with the addition of lime juice, water, and sugar. You may also use rice vinegar instead of all or part of the lime juice for a variation. In the central and northern regions, nước chấm is often made using only the fish sauce and chilis, perhaps with just a touch of sugar.
For those of you that are challenged by the flavor of fish sauce, try substituting two-thirds of the fish sauce with soy sauce. The next time, try a little less soy and more fish sauce, and you will be ready for the real thing before long.
175ml warm water
125ml fish sauce
60ml lime juice or rice vinegar
2–3 small chilis (red or green), thinly sliced
1 garlic clove, peeled and sliced (optional)
Mix the water and sugar, stirring until the sugar is dissolved. Combine with the rest of the ingredients and serve. This sauce is typically made fresh for each meal, but leftovers will keep several days in the refrigerator.
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