A 70-Year Tradition: The Art of Making Whole-Root Ginger Jam in Binh Duong

In the heart of Binh Duong province, specifically around the wards of Binh Nham and Hung Dinh in Thuan An City, lies a traditional craft village with a history spanning over a century. This gallery takes you inside the home of Ms. Phuong and Mr. Ly Hoang Van, a family that has dedicated over 70 years to the meticulous art of making 'mứt gừng nguyên củ' (whole-root ginger jam). Unlike other regions where ginger is sliced thin, the signature style here involves preserving the entire root, resulting in a treat that is as visually striking as it is delicious. The process begins as early as the 9th lunar month, using high-quality 'gừng hương' sourced from Dak Lak for its intense aroma and spicy kick. The labor-intensive journey includes peeling, cleaning, and a unique 'xâm' (piercing) process. Mr. Van even innovated a self-made machine for piercing, increasing productivity fourfold compared to traditional manual methods. The ginger is then soaked, sun-dried for four days, boiled to reduce the sharpness, and mixed with sugar and lemon juice to achieve a translucent, chewy texture. During the drying phase, Ms. Tuyet uses mesh cloth to protect the ginger from insects, ensuring the highest hygiene standards. Finally, the ginger is simmered in sugar water (sên) for 10-15 minutes until it reaches a beautiful golden-brown hue. Despite the economic challenges reducing their production this year to 300kg, the family remains committed to their heritage. Each half-kilogram box, priced at 60,000 VND, represents a labor of love that can last up to a year. As Ms. Phuong notes, the craft is 'cực lắm' (very difficult), and with fewer young people taking up the mantle, these images capture a precious piece of Vietnamese cultural history during the Tet season.

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