Southwest of Vietnam, in the gulf of Thai Land the island of Phu Quoc is rapidly becoming one of the nation’s foremast destinations for those seeking relaxation on remote sands. Basking in the tropical sun and traipsing through Phu Quoc’s national forest, visitors find a unique natural beauty, one not yet sullied by massive tourism.
Precious land
Weather in Phu Quoc is consistently balmy and temperate. Sea mist carried in by wind reduces the island air cool and fresh, the coldest day of the year is Christmas Day, Which reaches an agreeable average of 24 degrees. There are two distinct seasons in Phi Quoc: from October to March, it is the dry season and from April until September, it is the rainy season. The sudden rain comes in the morning or afternoon, but lasts only for about 30 minutes and green atmosphere. The environment is peaceful, as storms rarely occur the whole year. Some visitors call Phu Quoc paradise, as it is not easy to find such a marvelous blending of peace and nature anywhere else in the world.
Both on land and below water, Phu Quoc’s thousands of resident animals, over twenty species are named in the IUCN Red List if Threatened Species. While Phu Quoc has a huge fishing industry, fishermen use only use rudimentary catching means. But annual productivity still amounts to 56, 000 tons of seafood. The seafood harvested in this fertile coastal is abalone, tortoise-shell, holothurians (sa sung), herring, bop fish, shrimp, cuttle-fish, and crab. But the most famous seafood is anchovy, from which Phu Quoc’s renown fish sauce is made, and pearl oyster (diep dia).
Phu Quon products
The first product to mention is fish sauce, made from locally caught anchovies. To make ifsh sauce, seven portions of fish are mixed with three portions of salt, and then placed in a wooden barrel. After one year of squeezing and salting, the fish sauce is poured in and out of the year of barrel four times. The result is a high quality and potent fish sauce with 40 percent protein. If the anchovies are particularly fat, then the protein level of fish sauce is stored deep years until it become Lu fish sauce, which is used solely to treat athralgia (joint pain) or to generally improve health. This is considered a high quality medicine because of its rich level of special protein.
Thinh Phat enterprise is one of sixty private enterprise producing fish sauce in Phu Quoc. This company owns sixty ten-ton barrels. Each year, one barrel produces 2,000 to 3,000 liters of fish sauce. Including the four different qualifies of fish sauce produced in Phu Quoc, a ten-ton barrel total approximately 9,000 to 10,000 liters of fish sauce annually.
Pepper is the second famous products of the Phu Quoc pepper-connois seirs say that Phu Quoc paper is much more automatic and spicy than other types of pepper from various Vietnamese regions. The terrain in the north of Phu Quoc has rich levels of basalt, which is conductive to growing pepper. A productive pepper vine which grows wrapper around high cement poles, so the whole pepper farming area must be quite huge. Local farmers also raise oxen to fertilize crops.
The pepper-growing season lasts from October to May, when harvested peppercorn is in the sun to turn into black pepper. Curiously, the pepper accidentally eaten by birds who feast on the ripened pepper fruits it of exceptional value. This kind of pepper is known as an effective stomach medicine. Actually, Phu Quoc produces hundreds of tons of high grade pepper, which is a popular product for nearly every tourist who visited here.
Pearl oysters in Phu Quoc are also a high-valued a rate product. Harvesting pearl oysters has been a practice for a long time on the island. There are varying types of Phu Quoc pearl: white, yellow and sometimes even pink luster pearls. Pearl oysters live in the same vicinity as coral, usually between ten and forty meter underwater. The oysters are a kind of mollusk, and also called diep dia. Harvesting pearls in deep water such a dangerous task that nearly all pearl harvesters eventually change their job to fishing.
Phu Quoc is also famous for its hunting dog. The “Phu Quoc dog” earned such a name because the breed appears only on Phu Quoc Island and in the Middle East. This dog has long legs; long jaws erect ears, a brawny chest, and a slim abdomen, a bent tail, short fur, and a noticeable ridgeback dog is exceptionally clever, that they never fight or dispute for food. Having two or three ridgebacks at home is considered wise protection against thieves and wild animals. A young businessman by the name of Huynh Phuoc Hue is currently raising 185 divides into four categories: spotted, gray, black and striped fur.
The actual name “Phu Quoc” of said to be derive from the original name “Phu Quoc”, which translates to “recover country independence”. Lord the island when he made it his army base. The days of fighting have faded, now replaced by a land known for spices and pearls. Nowadays, Phu Quoc is famous for its favorable climate and its rich natural terrain. The Vietnamese state, in recognizing the potential of Phu Quoc’s rich natural resources, hopes that the island will soon become an economic special zone.
This article written by Lanh Nguyen from Vietnam Heritage Travel
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