Photographer Le Hoang Men has succeeded in capturing the wondrous colors of subsistence livelihoods in traditional craft villages in central Vietnam where people catch fish and make salt.
|Fishermen head out to sea at around 3-4 p.m., and return about 12 hours later, allowing the fresh seafood market to open from 4-7 a.m. However, the market is only open during the monsoon season, between April and September.|
|The anchovies are soaked in salty water, steamed for about five minutes before being put out to dry. After four to five hours of drying in the sun, the anchovy blisters are picked before they are weighed, packed and sold.|
|Each anchovy-steaming facility has around 20 workers who work from dawn to dusk.|
|Quy Nhon Town is home to a fish-steaming village that is more than 50 years old. It is located near a fish market along the Ham Tu Wharf. Boats carrying fresh fish are operated by families in the steaming business.|
|Visitors to Quang Ngai can enjoy a trip to the Sa Huynh salt-making village in Duc Pho District, a large salt basin in the central region, with an area of more than 110 hectares.|