A new version of Hue crystallized ginger

The soft dried crystallized ginger product

A persistent journey

In the memories of many, Hue crystallized ginger is not only a common treat for Tet holiday, but also an unforgettable flavor of the past. Its warm spiciness and gentle aroma evoke images of glowing fires and houses filled with laughter in the final days of the year.

In the midst of modern life, maintaining tradition while creating something new is a feat not everyone can achieve. In My Thuong Ward (Hue City), one woman has done that. Ms. Tran Thi Thuy Duong, born in 1985 and living in Lai The residential group, found her path after years of trying various professions: elevating Hue specialties to a new level through creativity, persistence, and a deep love for the flavors of her homeland.

Few people know that before the “Nguyen Ha - Hue specialties” was established, Ms. Duong had experienced numerous failed startups. “I did everything from small businesses to online sales; there were times when I almost gave up. Then I thought, as a modern woman with knowledge of technology and science, why not use that to develop local products, give traditional items a more trendy ‘new version’?” Ms. Duong said with a gentle smile, recalling those difficult days.

The turning point came when she decided to try making crystallized ginger, a gift the women in her family often made for Tet. Instead of the traditional dry, intensely spicy crystallized ginger, she researched a “new” version: soft dried Hue crystallized ginger, intended for year-round consumption.

Ms. Duong invested in machinery and modernized the production process to meet large orders

The idea was there, but the journey to a finished product was long. Some batches were as hard as firewood, some shriveled up, and others were too spicy to sell. “There were times I sat crying right in front of a failed batch. But once I had started, I had to keep going. If it did not work this time, I would adjust it a little more next time,” shared Ms. Duong.

Gradually, after dozens of trials, she finalized a standard recipe that retains the characteristic flavor of Hue ginger, while being moderately soft, less spicy, easy to eat, and suitable for a wide range of customers.

Making a mark

Hue ginger has long been considered one of the highest-quality ingredients in the Central Vietnam, especially ginger grown in Tuan, Huong Long… These small roots offer a deep aroma and a spiciness, and a sweet aftertaste. This special ginger is what has built the reputation of Hue crystallized ginger for generations.

To compete in the market, differentiation is essential. Beyond the appearance, the small and neatly cut ginger pieces are packaged in small boxes, convenient for gifts or carrying along. The major highlight of Nguyen Ha soft dried crystallized ginger is its natural softness, not too chewy, while retaining the essential oils of Hue ginger, warm without being harsh.

Ms. Duong’s products have been well-received, and have established a foothold in the market

What keeps customers coming back to Ms. Duong’s soft dried crystallized ginger is its low sweetness level, with only 0.6 kg of sugar for every 1 kg of ginger, and contains absolutely no additives or bleaching agents. Currently, Nguyen Ha soft dried crystallized ginger offers two types: honey-dried ginger, and yellow rock sugar-dried ginger, resulting in a natural golden-brown color and a refined sweetness.

“I keep one rule: the ginger must be Hue ginger, not imported from elsewhere. The flavor of a Hue specialty must come from Hue soil,” shared Ms. Duong. In the early days, she had only one stove and one large pan. As the first batches sold, she reinvested every bit of profit into machinery.

From a small-scale operation, “Nguyen Ha - Hue specialties” now boasts three dryers, three cookers, a centrifugal extractor, a ginger washing machine, and a clean, tidy workshop that meets food safety standards. All of these machines not only make the process cleaner and more stable, but also allow her to fulfill large orders. Besides the flagship soft dried crystallized ginger, she has created many other Hue-branded products like ginger tea, cold dried lemongrass tea, and crystallized pomelo peel, etc. Her facility has grown from processing a few dozen kilograms a week to handling 500kg of fresh ginger per day.

Her fanpage promoting the product now has over 25,000 followers, most of whom are long-time customers who order regularly. “What makes me happiest is when customers eat the product, then come back and introduce it to their friends, that is how the brand has been able to stand firm,” said Ms. Duong.

From retail, she has expanded to wholesale, supplying Hue specialty stores both inside and outside the city. Despite the growth, she maintains a minimalist and modern style in her packaging, which is clean and beautiful, not overly elaborate but sophisticated, reflecting the true essence of Hue.

In the final days of the year, we visited Ms. Duong’s facility in My Thuong. The fragrant aroma of ginger wafted all the way down the alley. Inside the large kitchen, everyone was busy, some washing ginger, others slicing, stirring pots, or packaging products... In the center of the workshop, Ms. Duong’s hands were busy stirring a pot of simmering ginger, carefully checking every finished batch.

What is truly admirable about Ms. Duong is not only her success, but also her dedication to the craft. In an era of fierce competition, she believes that making Hue specialties is a way to make people remember Hue. To her, reputation comes first, followed by the product.