Giấm Gạo Hữu Cơ is an organic rice vinegar produced by VietFerm under the Thủy Tâm brand. It is made from organic rice, vinegar culture, and pure water. The rice used as the main raw material is certified according to USDA organic standards. Production follows the same principle of natural fermentation that VietFerm applies to its standard rice vinegar. During the process, the fermented rice base gradually develops the characteristic acidity and aroma of vinegar. The finished product is neither pasteurized nor filtered, which helps retain natural components formed during fermentation. According to the producer, the vinegar has mild acidity and a rounded texture that is less sharp than more acidic types of vinegar. Since it is not pasteurized, live cultures associated with the fermentation process remain in the product. The vinegar is intended primarily for culinary use and can be used to prepare salad dressings, dipping sauces, Vietnamese salads, and various types of broth. The producer particularly recommends it as an ingredient for rice noodle dishes and Vietnamese phở.
Producer
VietFerm is a Vietnamese food company based in Hanoi that specializes primarily in the production of naturally fermented vinegar. It operates as VietFerm Joint Stock Company, with Trần Tâm Phương serving as its legal representative. The company’s development is connected to a family tradition of rice vinegar production that Phương continued and later transformed into a commercial business. VietFerm markets its vinegar products primarily under the Thủy Tâm brand. Production is based on natural fermentation and the use of food ingredients such as rice, fruit, and wine. Different types of rice vinegar hold a particularly important place in its range, including organic rice vinegar and red rice vinegar. The company also produces white vinegar, apple cider vinegar, and various types of wine vinegar, including varieties flavored with herbs. Its portfolio additionally includes traditional fermented products and condiments such as cơm mẻ and salted pepper. VietFerm emphasizes natural fermentation and the use of carefully selected raw materials as the main principles of its production. The company’s products are used in dressings, marinades, dipping sauces, soups, pickled vegetables, and various other Vietnamese dishes. VietFerm is headquartered on Phùng Chí Kiên Street in Hanoi and distributes its products through retail and food service channels, including restaurants in Hanoi.