So, who are the Pham family?
The Pham family arrived on Phu Quoc in 1998, leaving the mainland to start fresh. They bought a neglected piece of land containing 200 old pepper plants and began rebuilding with no electricity or running water. By gathering, fishing and selling small harvests, they sustained themselves.
Years later, siblings Luot, Hung and Quynh returned from their studies to transform the land into a thriving farm and destination. Today, it’s a pepper garden, a teaching space, a cooking school, even a microbrewery.
And the heart of their work? Still the same: care, connection, and craftsmanship.
The Pham Family
What’s the hype?
Some say the pepper was first smuggled in by a prince from Kampot, hundreds of years ago. Today, it’s developed its own deep, balanced character, partly thanks to the Phams’ method of letting the fruit ripen until red before harvesting.
The result is a late harvest pepper with a complex and elegant heat.
Chili Salt Blend
Salt blends worth their own spotlight
The family’s handmade Chili Salt and Pepper Salt follow the same philosophy: keep it simple, let the ingredients shine. Local sea salt, sun-dried chilies, sand-grown garlic – then lightly fermented and toasted. One of our Polish customers (a serious chili collector) called it “the best I’ve ever tried.”
We’ll let you be the judge.
Check out the flavors here.
