Quy Nhon’s steamy tradition

Workers steam fishes and squids using instinct, without timers and thermometers. VNA Photo: Khánh Hoà
Salting fish before steaming. VNA Photo: Khánh Hoà
Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. VNA Photo: Khánh Hoà
Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. VNA Photo: Khánh Hoà
Workers use their instinct to steam fishes and squids, without any timer or thermometer. VNA Photo: Khánh Hoà
Nguyen Van Tuan, who has worked in the trade for more than three decades, loves perfecting the steaming techniques. VNA Photo: Khánh Hoà
Freshly caught fishes are descaled, guttted, and cleanead before being steamed. VNA Photo: Khánh Hoà

VNA Photos

10/03/2025 08:43 | TTXVN |

In the port of Ham Tu, in Quy Nhon ward, Gia Lai province, fish workers begin their day early at 4:00 am, humming to the rhythm of the sea while steaming fish. Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. Inside, the air is thick with heat and salt. Workers who stick with the job for years often joke that they got paid with their noses, not their hands. Despite the hard work, fish workers take pride in perfecting their steaming techniques, ensuring firmness and flavours in each batch. More than just preserving flavours, the workers here are preserving a way of life rooted in resilience and routine, fueled by pride and necessity. VNA Photo: Khánh Hoà

Quy Nhon’s steamy tradition

In the port of Ham Tu, in Quy Nhon ward, Gia Lai province, fish workers begin their day early at 4:00 am, humming to the rhythm of the sea while steaming fish. Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. Inside, the air is thick with heat and salt. Workers who stick with the job for years often joke that they got paid with their noses, not their hands. Despite the hard work, fish workers take pride in perfecting their steaming techniques, ensuring firmness and flavours in each batch. More than just preserving flavours, the workers here are preserving a way of life rooted in resilience and routine, fueled by pride and necessity. VNA Photo: Khánh Hoà
Quy Nhon’s steamy tradition

In the port of Ham Tu, in Quy Nhon ward, Gia Lai province, fish workers begin their day early at 4:00 am, humming to the rhythm of the sea while steaming fish. Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. Inside, the air is thick with heat and salt. Workers who stick with the job for years often joke that they got paid with their noses, not their hands. Despite the hard work, fish workers take pride in perfecting their steaming techniques, ensuring firmness and flavours in each batch. More than just preserving flavours, the workers here are preserving a way of life rooted in resilience and routine, fueled by pride and necessity. VNA Photo: Khánh Hoà
Quy Nhon’s steamy tradition

In the port of Ham Tu, in Quy Nhon ward, Gia Lai province, fish workers begin their day early at 4:00 am, humming to the rhythm of the sea while steaming fish. Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. Inside, the air is thick with heat and salt. Workers who stick with the job for years often joke that they got paid with their noses, not their hands. Despite the hard work, fish workers take pride in perfecting their steaming techniques, ensuring firmness and flavours in each batch. More than just preserving flavours, the workers here are preserving a way of life rooted in resilience and routine, fueled by pride and necessity. VNA Photo: Khánh Hoà
Quy Nhon’s steamy tradition

In the port of Ham Tu, in Quy Nhon ward, Gia Lai province, fish workers begin their day early at 4:00 am, humming to the rhythm of the sea while steaming fish. Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. Inside, the air is thick with heat and salt. Workers who stick with the job for years often joke that they got paid with their noses, not their hands. Despite the hard work, fish workers take pride in perfecting their steaming techniques, ensuring firmness and flavours in each batch. More than just preserving flavours, the workers here are preserving a way of life rooted in resilience and routine, fueled by pride and necessity. VNA Photo: Khánh Hoà
Quy Nhon’s steamy tradition

In the port of Ham Tu, in Quy Nhon ward, Gia Lai province, fish workers begin their day early at 4:00 am, humming to the rhythm of the sea while steaming fish. Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. Inside, the air is thick with heat and salt. Workers who stick with the job for years often joke that they got paid with their noses, not their hands. Despite the hard work, fish workers take pride in perfecting their steaming techniques, ensuring firmness and flavours in each batch. More than just preserving flavours, the workers here are preserving a way of life rooted in resilience and routine, fueled by pride and necessity. VNA Photo: Khánh Hoà
Quy Nhon’s steamy tradition

In the port of Ham Tu, in Quy Nhon ward, Gia Lai province, fish workers begin their day early at 4:00 am, humming to the rhythm of the sea while steaming fish. Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. Inside, the air is thick with heat and salt. Workers who stick with the job for years often joke that they got paid with their noses, not their hands. Despite the hard work, fish workers take pride in perfecting their steaming techniques, ensuring firmness and flavours in each batch. More than just preserving flavours, the workers here are preserving a way of life rooted in resilience and routine, fueled by pride and necessity. VNA Photo: Khánh Hoà
Quy Nhon’s steamy tradition

In the port of Ham Tu, in Quy Nhon ward, Gia Lai province, fish workers begin their day early at 4:00 am, humming to the rhythm of the sea while steaming fish. Their work is laborious, working day and night inside small, humid, steamy kitchens, with the purpose of keeping the natural taste of freshly-caught fishes and squids. Inside, the air is thick with heat and salt. Workers who stick with the job for years often joke that they got paid with their noses, not their hands. Despite the hard work, fish workers take pride in perfecting their steaming techniques, ensuring firmness and flavours in each batch. More than just preserving flavours, the workers here are preserving a way of life rooted in resilience and routine, fueled by pride and necessity. VNA Photo: Khánh Hoà

Quy Nhon’s steamy tradition

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