Tuyet Diem Baked Salt in Xuan Binh commune, Song Cau Town, Phu Yen Province is a well-known product thanks to ts purity and rich taste. Stewed salt is a kind of salt that requires baking grain salt at high temperatures until the grains turn into a smooth texture. The making of stewed salt from collecting grain salt on fields to loading heavy vases containing the salt into a kiln, and from firing up the kiln to straining and packaging the refined salt is done manually, requiring much hardship.

Lets’ take a look at a collection of photos, entitled ‘Tuyet Diem Baked Salt’, taken by our freelancer Thai Quan Chung, to understand how stewed salt is made.

Pouring live salt into earthen pots is the first step

Placing the salt-filled pots in the kiln

The burning kiln

After 12 hours of being baked under fire, the kiln is opened up so that the salt can cooled down.

The stewed salt is taken out of the kiln.

The straining and packaging of the refined salt is done manually. Workers make the baked salt during odd hours, from 0:00am to 6:00am to avoid the smoldering heat of the kiln.

Reporting by DNO- Translating by A.T