Traditional Lap Xuong or Vietnamese sausage is made from pork small intestine, pork fat and lean pork, Mai Que Lo wine, spices including sugar, salt, dry black pepper. Porks is fermented using special technique under strict temperature and huminity control then dried in hygine oven to create finest tastes. No preservatives and MSG.

Organic ginger is grown naturally with completely chemical free. Ginger is only harvested once a year with making high quality and finest flavours. Our special fermented process bring a healthy probiotic drink which is great for your digestive system.

Our shampoos are infused with ingredients that leave your hair feeling clean and refreshed. You’ll feel the difference, from root to tip. Uncap an experience unlike any other with our invigorating fragrances inspired by nature like Bo ket, bo hon, salt, lemon, pomelo skin, Citronella.

Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices and sealed into a serving dish with duck fat to make a delectable spread for a toasted baguette. Ducks are being raised naturally on the farm making the meat delicious and aromatic.

Salt-cured duck breast, in English. The meat is not cooked — it’s cured. Like air-, salt-, or smoke-cured ham. After salting, the duck breast is left to “cure” for three weeks in the refrigerator or in a cold cellar. Eat on bread or toast, or use slices as an ingredient in a salad or a pasta dish. Magret de canard goes perfectly with red wine.

Organic pepper are naturally ripened before dehydrated in the solar dryer to ensures hygiene and enhances authentic flavor via the sun drying. Ripened pepper is fermented without any chemical process applied to green pepper often found in the market.