Benoît Chaigneau: The Frenchman Elevating Vietnam’s Fish Sauce

Benoit Chaigneau, a Frenchman, relocated to Vietnam to transform traditional fish sauce into a high-end culinary product after being stranded there during COVID-19. With a background in media, he studied fish sauce production and crafted his unique recipe, Chú Ben fish sauce. Benoit innovates with packaging and versatile culinary applications while promoting Vietnamese products internationally, despite initial skepticism in his quest.

In every cultural journey, traces are left behind, often manifesting as curiosity that nests within us. While some may archive these experiences in memory, others embark on a deeper exploration, forming passionate connections with the cultures encountered. Benoit Chaigneau, a 53-year-old Frenchman, embodies this spirit, choosing to remain in Vietnam after a single encounter with fish sauce, aiming to upscale it into a global culinary product.

Originally visiting Vietnam for business in early 2020, Benoit found himself stranded in Quảng Nam Province due to the COVID-19 pandemic. Drawing upon over two decades of experience in media, he invested time in studying fish sauce and its traditional ingredients. His journey began with a motorbike tour through Vietnam’s renowned fish sauce regions, during which he dedicated three days in Tam Kỳ to learn directly from a local elder the nuances of crafting the condiment.

Benoit describes his connection to Vietnam as immediate: “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” (Benoit Chaigneau). He relates the taste of fish sauce to his roots in the South of France, where anchovies are prevalent. After months of learning traditional techniques, he began developing his own recipe, attempting to bridge Vietnamese and Western culinary traditions.

Once he mastered the art, he took on the challenge of creating a premium fish sauce targeted not just at Asian consumers but broader audiences unfamiliar with this condiment. Benoit meticulously experimented with diverse flavors and methods, often discarding unsatisfactory batches until a forgotten bottle revealed a smoky aroma that culminated in his perfected product, Chú Ben fish sauce. This new creation garnered positive receptions from chefs across France, Hong Kong, and Vietnam.

Benoit also highlights the versatility of his fish sauce, advocating its use in various culinary applications beyond Asian cuisine, including mayonnaise, salad dressings, and even desserts. He actively conducts workshops to educate others about fish sauce production and its diverse uses, while advocating for unique characteristics such as aromatic complexity, which he considers essential in making a luxury product.

His innovative approach includes packaging with spray nozzles, enabling precise seasoning while maintaining the pure essence of the fish sauce. He emphasizes the importance of not diluting the product’s flavor, expressing, “Making fish sauce is such a hard and delicate job that … it kills the delicacy of the pure product” (Benoit Chaigneau).

Despite challenges, including skepticism from locals and setbacks in securing investment, Benoit remains determined. He has initiated projects like Mắm House Restaurant and Chú Ben Bánh Mì, believing that Vietnamese products can gain international exposure. Benoit states, “If you want something you never had, you should start doing things you never did. I believe that there is no success without taking risks” (Benoit Chaigneau).

You can explore his culinary ventures at Mắm House & Chú Ben Bánh Mì in Hội An Ancient Town, Quảng Nam Province.

Benoît Chaigneau’s journey illustrates the power of cultural immersion and passion in creating culinary innovations. His commitment to transforming traditional fish sauce into a premium product demonstrates the potential for cross-cultural exchanges and the ability to overcome challenges. By infusing local traditions with modern techniques and broadening the fish sauce’s appeal, he embodies the spirit of entrepreneurship in a globalized world. As he continues to expand his ventures, Chaigneau represents a bridge between French and Vietnamese culinary cultures, showcasing the potential of Vietnamese products on the international stage.

Original Source: vietnamnews.vn