Benoit Chaigneau, a French national, has immersed himself in Vietnamese culture by transforming fish sauce into a premium global product. After being stranded in Quảng Nam Province during COVID-19, he explored traditional fish sauce making, leading to the creation of Chú Ben fish sauce that caters to both Asian and non-Asian culinary uses. Despite initial challenges, he remains passionate about showcasing Vietnamese culinary traditions to the world through innovative products and culinary workshops.
In every culture we encounter, we leave with impressions that inspire curiosity and exploration. For some, these experiences fade into memory, while for others, they ignite a fervent attachment, resonating with a deep-seated sense of belonging. Benoit Chaigneau, a French national, epitomizes this journey as he endeavors to transform Vietnamese fish sauce into a high-end product globally after just one taste of this iconic condiment.
At the age of 53, Benoit initially visited Vietnam for business in early 2020. However, due to the COVID-19 pandemic, he found himself stranded in Quảng Nam Province, where he capitalized on this opportunity to dive deeper into the world of fish sauce. As a seasoned media professional with over two decades of experience, he embarked on a mission to learn about traditional fish sauce by visiting several traditional regions across Vietnam on his motorbike.
During his exploration, Benoit discovered his preferred fish sauce in Quảng Nam and spent three days in Tam Kỳ, where he learned the craft from a local elder. This experience solidified his connection to Vietnam, inspiring him to innovate on traditional fish sauce recipes by infusing them with unique spices to appeal to different palates. In Benoit’s view, the current exported fish sauces primarily cater to Asian markets; therefore, he aims to introduce this product to a broader audience unfamiliar with its culinary uses.
After honing his skills, Benoit developed Chú Ben fish sauce, intended for upscale dining establishments. He experimented for months, infusing various spices and fermenting them over several months to achieve distinct flavors. A breakthrough occurred when he found an old batch that had developed a smoky aroma, leading him to refine his recipe further. Positive feedback from chefs in France, Hong Kong, and Vietnam encouraged him as he presented various culinary applications for his fish sauce.
Benoit now conducts workshops where participants learn about fish sauce production and craft their own infused versions. He emphasizes the importance of balancing flavors, aiming for a delicate aroma that enhances rather than overwhelms dishes. Furthermore, he innovatively designed packaging with spray nozzles, allowing users to precisely season their meals like they would with salt, ensuring that the integrity of the fish sauce remains intact.
Despite challenges, such as initial skepticism from locals and hurdles faced while starting his business in Vietnam, Benoit’s passion for exploring Vietnamese culinary culture has only intensified. He highlights the richness of Vietnamese ingredients and their potential in the international market. Benoit acknowledges that perseverance is crucial in business, stating that success requires embracing risks.
Currently, he operates Mắm House Restaurant and Chú Ben Bánh Mì in Hội An, promoting Vietnamese culinary artistry and fish sauce to global markets. Benoit’s mantra is to pursue new experiences as a pathway to success, asserting that age does not diminish passion and dedication in entrepreneurial ventures.
Benoit is enthusiastic about future projects aimed at promoting Vietnamese culinary traditions internationally, remaining committed to showcasing the distinct flavors and products from Vietnam.
Benoit Chaigneau’s dedication to developing a premium fish sauce reflects his profound connection to Vietnam and its rich culinary heritage. His journey from being a stranded traveler to an innovator in the fish sauce industry illustrates the potential of combining traditional craftsmanship with modern culinary trends. By overcoming initial challenges and reimagining how fish sauce can be utilized, he aims to expand its appeal to a wider audience, ensuring the essence of Vietnamese culture is preserved and celebrated globally.
Original Source: vietnamnews.vn
