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Vietnam
  • Apr 21, 2024
  • 19 Photos
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  1. DEE POTTER's Gallery
  2. VietnamVietnam
Dream River Lanterns of Huế
Vietnamese girls release lanterns on the river through Hue to invite their wishes for luck and happiness in life. Thành phố Huế, Thua Thien Hue, Vietnam. Nikon Z9 with Nikon Z 24-120mm f/4 S @63mm f4 1/80 sec ISO 2000
Vietnam Joy Ride
Exploring Vietnam's vibrant streets, where cyclists rule the road!
A Life's Work
AWARD WINNER: 02/24/2024 - 500px Global Photography Awards 2023 Top-30 Thu Sy Fish Basket Making: A few villages in northern Vietnam are famous for maintaining its traditional craft of manually producing bamboo underwater traps over the past more or less 200 years.The villages are collectively named Thu Sy because they all sit in the Thu Sy Commune in Hung Yen Province, about 54 kilometers to the southeast of capital Hanoi.In the rural tranquility occasionally disturbed by rooster crows and canine barks, craftspeople sit at their homes weaving traps from strips of bamboo and flexible wood of a palm species called calamus.The items, resembling an elongated spheroid, can be called fish traps for short but they can actually catch other aquatic creatures such as crabs and eels as the objects have two openings of different sizes that prevent the victims from escaping. BAMBOO BASKET VILLAGE Thu Sy Fish Basket Making: M463+V9, Khu đô thị Đại học Phố Hiến, Tiên Lữ, Hưng Yên, Vietnam
As You See It, So It Is
The world appears as a much different place from the air above us. As you see it, so it is. What vision does this convey for you?
Age Old Tradition
Crafting Tradition: A skilled woman weaves a traditional fishing basket trap on her front porch in Thu Sy Commune, Hung Yen Province, Vietnam—a snapshot of life in the Fish Trap Village and a frame of street photography I'll always cherish.
Ro Cho Fishing Hoi An
Ro Fishing In Action: a traditional fishing net, known as a "ro," is unfurled from a modest bamboo basket boat, referred to as a "thung chai." This time-honored method has been utilized by Vietnamese fishermen for generations, continuing to epitomize the essence of Vietnam. Nikon Z9 w/ Z 24-120mm f/4 S @ 120mm 1/500 sec f/5.6 ISO 100
The Weeping Child
A small boy in Vietnam standing toward the shadowy void to hide his tears. Nikon Z8 w/ Z 100-400mm f/4.5-5.6 VR S @400mm 1/200 sec f/5.6 ISO 1000
Soy Sauce Factory-2
Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine.
Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste.
The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Ban Township, Yen Nhan District, Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Soy Sauce Factory-3
Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine.
Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste.
The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Ban Township, Yen Nhan District, Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Soy Sauce Factory-4
Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine.
Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste.
The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Ban Township, Yen Nhan District, Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Soy Sauce Factory-5
Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine.
Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste.
The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Ban Township, Yen Nhan District, Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Soy Sauce Factory-6
Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine.
Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste.
The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Ban Township, Yen Nhan District, Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Soy Sauce Factory-7
Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine.
Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste.
The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Ban Township, Yen Nhan District, Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Soy Sauce Factory
Captured some special moments here at Vietnam's Hung Yen Craft Village Soy Sauce factory! Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine.
Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste.
The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Ban Township, Yen Nhan District, Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Soy sauce in Vietnam is known as tương or xì dầu, and the most popular type is light soy sauce. Vietnamese tương, however, has a distinctly different taste to its counterparts in other nearby countries. It's typically both lighter and thicker than Chinese light soy sauce, with a slightly sour taste, better complementing the gentle but complex flavors of Vietnamese cuisine.
Vietnamese soy sauce is also made differently to the soy sauces of other countries. Where Chinese soy sauce is made with wheat, this traditional Vietnamese type of soy sauce is made with glutinous rice instead, giving it a noticeably different taste.
The Hung Yen’s Craft Village produces arguably the most delicious soy sauce in Ban Township, Yen Nhan District, Hung Yen Province. In this factory, soybean mold is made from sticky rice spread on shallow bamboo baskets to incubate the mold for one week. Soybeans are then mixed in with the mold and transferred to ceramic jars with water and salt to ferment in the sun for 5 days with thorough stirring each morning. On day 5, the lid is left in place for 3 months to complete the fermentation process with only an occasional lift to see how it's brewing. This tradition has been going on here in this factory for more than 100 years.
Bamboo Forest of Mu Cang Chai
Bamboo Forest of Mu Cang Chai: Mu Cang Chi is not only known for its beautiful terraced rice fields but also this spectacular bamboo forest planted more than 60 years ago. And did you know bamboo is actually a type of grass? I didn't, but Daniel Kordon standing beside me as I took this shot shared that fact. It turns out bamboos are a diverse group of mostly evergreen perennial flowering plants making up the subfamily bambusoideae of the grass family poaceae. Now we all know! :D Nikon Z8 w/ Z 14-24mm f/2.8 S @ 14mm 1/100 sec f/5.6 ISO 1000
Raspberry Hill
Ascending steep mountain roads on motorcycle taxis in the dark, we reached the enchanting Đồi Mâm xôi, or Raspberry Hill, in Mu Cang Chai. Here, under the first light, we marveled at the breathtaking terraced rice fields, a sight that becomes especially captivating when the rice is ripe as it was here in late September. Nestled in Han Chong village, La Pan Tan commune, these hills are aptly named for their terraced fields, resembling the round shape of ripe raspberries, attracting tourists seeking the beauty of Mu Cang Chai. Nikon Z9 | Z 24-120 f/4 S @33m f/11 1/6s ISO 64
Sunrise on Mu Cang Chai
We arrived here on motorcycles up steep mountain roads in the dark to witness first light on these amazing rice fields. The pride of generations of Vietnamese families has gone into the pristine beauty we see before us.
Sunset on Mu Can Chai
Rice Fields of Mu Cang Chai: September to October is harvest season in the rice fields of Mu Cang Chai and the Tu Le Valley in Vietnam. Here the women who work the fields, seen here in traditional Vietnamese dress, admire the year's abundant crop and prepare the next generation to tend this extraordinary agricultural landscape for the future.
Nikon Z9 | Z 24-120mm f/4 S | @24mm f/11 1/60s ISO 100 3-shot bracket +/- 2.0
Solitude
As I cross this bridge from straight out of a dream-like fairytale and into the basking glow of a new October sunrise, I found myself thinking of all I’d worked for and accomplished to arrive in this solatairy moment of tranquility. It’s the kind of peace you can only experience for a brief time when all roads you’ve ventured suddenly meet to harmonize what seemed to be only organized chaos before. As “Disney” as this marvel of engineering appeared at first, when shared with no one in sight, a gentle morning mountain breeze, and a spectacular rising sun, my trivial thought of grabbing a quick selfie as I walked across soon became a transformative instant of spiritual serenity I’ll never forget. Golden Bridge - Ba Nah Hills - Golden Hands Bridge, Hòa Ninh, Hòa
An Son Village, Hoa Ninh Commune, Hoa Vang District, Da Nang City, Vietnam Hasselblad L2D-20c @12mm f/4.5 1/500s ISO 100
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Dream River Lanterns of Huế Vietnam Joy Ride A Life's Work As You See It, So It Is Age Old Tradition Ro Cho Fishing Hoi An The Weeping Child Soy Sauce Factory-2 Soy Sauce Factory-3 Soy Sauce Factory-4 Soy Sauce Factory-5 Soy Sauce Factory-6 Soy Sauce Factory-7 Soy Sauce Factory Bamboo Forest of Mu Cang Chai Raspberry Hill Sunrise on Mu Cang Chai Sunset on Mu Can Chai Solitude
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