Through centuries of formation and development, this amazing tropical island has become one of the leading areas with the most abundant seafood products in Vietnam. Thus, it has helped develop the life of Phu Quoc islanders who have traditionally earned their living from the sea and local fishing culture. Foremost, thanks to a large number of anchovies, Phu Quoc has been known for its excellent fish sauce which is an iconic product worldwide, just like Italian olive oil, French champagne or Mexican tequila. Phu Quoc fish sauce is of excellent quality even though it is made from a simple extraction process that has a history of more than 200 years, involving distilling anchovies and salt in wooden barrels for 12-15 months. One of the legendary experts in fish sauce production is Mr. Cuong Pham, a Vietnamese-American engineer/IT consultant who gave up his career in Silicon Valley to come back to Pearl Island and built an exclusive brand named Red Boat Fish Sauce. Currently, Cuong’s fish sauce can be found on shelves of Whole Foods and in the kitchens of some well-known chefs in the U.S, including Chris Cosentino’s Cockscomb in San Francisco; Stuart Brioza’s State Bird Provisions and The Progress, both in San Francisco; Paul Qui’s Qui in Austin; and Edward Lee’s 610 Magnolia in Louisville. Among a variety of high-value sea creatures, Phu Quoc pearls are famous for their rareness as well as perfect color and shape thanks to the calm sea waters – ideal for marine oysters to produce pearls. Annually, August to October is the period for islanders to harvest pearls. During a trip to the Pearl Island, visitors can go to well-known establishments near the center of Duong Dong Town to learn about the pearl formation process as well as to buy gifts for themselves and their families. Those products are the results of local business people’s learning the processes and techniques of advanced countries such as Australia and Japan to master the aesthetics and quality of the products, ranging from hundreds of thousands to hundreds of millions of VND. Black pearl, especially, is the most luxurious and high-class creation due to its aesthetics and quality, with a farming process of up to 15 years. Local farmers have also worked hard for decades to create one of the best and rare peppers in the world. Thanks to the mineral-rich gravelly soil along with favorable weather where the sun shines throughout the year and the cool sea breeze, Phu Quoc peppers have firm skin and hard seeds with spiciness and aroma that nowhere else can compare. People are planting peppers in small areas due to the high cost of investment then mainly cultivate and harvest manually, with the process of selecting and dividing the ripe ones into three types: black peppers, red peppers and white peppers. In particular, red peppers are rare and exquisite with a distinct spicy taste that is not only suitable for cooking but also good for medicinal use. In addition to the one-of-a-kind features of the island, it would be a huge mistake not to mention the Ridgeback Phu Quoc dogs. This breed is so rare that there are only around 700 - 800 purebred dogs currently found in Phu Quoc in particular and several thousand worldwide in general. Due to this fact, Phu Quoc dogs do not have the opportunity to participate in international competitions since the judges are unable to define their own rules about breed standards.
To the North of the island, visitors can come to the fishing villages of Rach Vem, Bai Thom, and Hon Mot, among others which are famous for their hidden, magnificent beauty with many fascinating secrets to be discovered. Treasures of Mother Nature
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REGENT PHU QUOC
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