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Celebrating Vietnamese Seafood & Lunar New Year

January 24, 2025

We are so pleased to announce our Vietnamese Lunar New Year collaboration with Chef Ambassador Nina “Teddie” Huynh.

Nina is a Sydney based chef currently focusing on projects that make a difference and give back to the community. As an ambassador for the Aquaculture Stewardship Council (ASC), Nina champions responsibly sourced seafood, advocating for environmental sustainability, fair practices, and the support of communities in Vietnam. 

In 2025, Nina launched ​​Pho & Femme – a series of pop up cooking events focused on women’s stories, Vietnamese heritage and sustainability. The cooking events pay homage to the women who have shaped the culture, the food, and the future. Through her work, Nina continues to honour her Vietnamese heritage while pushing the boundaries of sustainable fine dining. 

With her passion for sustainability and women’s stories, this felt like a great alignment of values for a committed collaboration. In Aquauculture women represent the dominant proportion of the labour force estimated at 70%.

 

In Vietnam, Tết (Vietnamese Lunar New Year) is largely a time for family gatherings and the joy of sharing meals with loved ones. Whilst seafood plays an important role in the culinary celebrations, did you know that Vietnamese seafood exports also play a significant role worldwide, notably regarding the availability of ASC labelled responsibly farmed prawns and Basa?
There are currently in Vietnam:
  • Over 300 ASC certified prawn farm sites
  • Over 50 ASC certified pangasius farm sites
  • Over 73,000 metric tonnes of ASC certified prawns produced annually
  • Almost 85,000 metric tonnes of ASC certified pangasius produced annually
The farmed seafood industry is growing at a speedy pace internationally and, compounded by the fact that over half of all seafood eaten globally comes from aquaculture, it is more important than ever for responsible practices to be implemented.
As well as Farm Management, Environmental Responsibility and Fish Welfare, the ASC includes Social Responsibility as a core component of our robust Standards.
Our certification programme includes comprehensive human rights requirements, and produces tangible economic benefits for farms and workers, including increased prices and improved profitability, as well as fostering positive environmental practices and enhancing working conditions. It empowers farmers to not only enhance their own practices but also positively impact the communities they are part of.
We envisage an aquaculture sector where employees and communities have a decent quality of life. It is our mission to respect and promote the human rights of those who work in aquaculture, or live in surrounding communities, and improve their wellbeing. In the lead up to Vietnamese New Year on January 29th, the ASC would like to take this opportunity to recognise the hard working, environmentally and socially responsible workers and ASC certified farms of Vietnam.
To mark this very important date on the Vietnamese calendar Nina has created a suite of delicious iconic recipes that celebrate Vietnamese culture and flavours using ASC labelled seafood.
We asked Nina what Tết means to her and why she cares about responsible sourcing. Here’s what she had to say. 
“Tết, or Lunar New Year, is a time for me to reconnect with my Vietnamese roots, celebrate family, and honour the traditions that shape my cooking. It’s about renewal, gratitude, and the joy of sharing meals with loved ones.
The food we prepare during Tết carries deep meaning, symbolising prosperity, health, and harmony. For me, it’s a chance to blend traditional flavours with sustainable practices while keeping the spirit of abundance and community alive.

Sustainability is essential to me because it’s about respecting the earth and the people who grow our food. By embracing responsible practices and a ‘no waste’ approach, I believe we can reduce waste, honour hard working farmers and producers, and create dishes that not only taste great but also support a healthier planet. It’s a reflection of my Vietnamese heritage, where resourcefulness and respect for food are at the heart of everything I do.” – Chef Nina ‘Teddie’ Huynh

Basa, hot pot recipe
Photo Kim Low- Iconic Caramelised Braised Basa Hot Pot
You can find Nina’s recipes here
Lunar New Year 2025 takes place on the 29th January and celebrations can continue throughout the week.

 

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