A Frenchman’s Journey to Elevate Vietnamese Fish Sauce to Global Recognition
Benoit Chaigneau, a French man, has devoted himself to transforming traditional Vietnamese fish sauce into a high-end product after discovering its unique qualities. Stranded in Việt Nam due to COVID-19, he researched fish sauce and learned its production techniques. Overcoming challenges, he innovated the product and packaging, receiving positive feedback from chefs. He continues to advocate for Vietnamese culinary culture and the global market potential of its products.
In every cultural exploration, individuals often leave with valuable insights and lasting impressions. For some, these experiences merely reside in memory, while for others, they spark a profound connection and a passionate pursuit. Such is the case for Benoit Chaigneau, a 53-year-old Frenchman who, after a single taste of fish sauce, committed himself to transforming this traditional Vietnamese condiment into a premium global product.
Benoit arrived in Việt Nam for business in early 2020 but found himself stranded in Quảng Nam Province due to the COVID-19 pandemic. He utilized this time to research the intricacies of fish sauce, embarking on a journey that included a motorbike trip to various traditional fish sauce regions. In Tam Kỳ, he dedicated three days to learning the craft from a seasoned local, focusing on the selection of fish and salt and mastering blending and fermentation techniques.
Reflecting on his experience, Benoit stated, “It was like love at first sight. I immediately felt like I belonged to this country without knowing why. I think the link had been in my blood for a long time.” He sought to unify Western and Vietnamese tastes by infusing spices into traditional fish sauce recipes.
Once Benoit mastered the fermentation process, he experimented with spices for upscale restaurants, carefully crafting unique flavors. After numerous trials, he discovered that a forgotten bottle of fish sauce under his sink had developed a surprising smoky aroma, leading to an innovative breakthrough in his product. He named his creation “Chú Ben fish sauce,” receiving positive feedback from influential chefs.
Benoit is dedicated to showcasing the versatility of fish sauce, integrating it into various cuisines beyond traditional Asian dishes. He conducts workshops to educate participants about its uses and production. He elucidated, “In the fermentation process, I am not looking for a high degree of protein but more to hit the right note of fish aroma. Infusing spices helps me balance the usual pungent flavor.”
In a bid to innovate, Benoit developed unique packaging with spray nozzles to enhance usability. He noted, “When air is added to the fish sauce in the spray, it also helps reveal the delicate and complex aromas of the product.” Chaigneau now offers a range of flavored fish sauces, each characterized by distinctive packaging.
Upon overcoming challenges as a foreign entrepreneur, Benoit felt a strong connection to local culture, often experiencing nostalgia for familial gatherings. Despite initial skepticism regarding his endeavor, he returned to France in mid-2021 but decided to return to Việt Nam with renewed resolve after supportive words from his family. Although he faced rejection on the Shark Tank TV show, his determination led to the launch of additional brands, including Mắm House and Chú Ben Bánh Mì.
Benoit advocates for Vietnamese products to achieve international recognition, emphasizing the importance of taking risks for success. He stated, “If you want something you never had, you should start doing things you never did.” He believes in pursuing passion and sincerity in his work and aims to promote Vietnamese culinary culture globally.
Benoit Chaigneau’s journey reflects a profound transformation fueled by passion and dedication. His commitment to making Vietnamese fish sauce a premium global product showcases not only his culinary innovation but also his cultural integration into Việt Nam. Despite facing numerous challenges, his resilience has driven him to create thriving brands and teach the art of fish sauce production. Ultimately, Benoit’s story is a testament to the belief that taking risks is essential for success in any venture.
Original Source: vietnamnews.vn
