Den Do, Vietnam

The Dominance of the Sea

July 9th, 2015

After reaching the Mekong's terminus at the South China Sea, we join a shrimp fishing crew to explore the sea's importance at the river's end.

At the confluence of the Mekong and South China sea, family-owned shrimp fishing boats ply the choppy waters daily to fuel Vietnam's multi-billion dollar shrimp industry.

​“If I had to give this boat a name, I would call it Happiness”

“If I had to give this boat a name, I would call it Happiness,” Nguyen Than told us at four o’clock in the morning as he prepared his shrimp boat for sea. But the family owned boat, staffed entirely by an extensive network of brothers and brothers in law, has no formal name and instead goes by the less evocative handle of TG1920.

We met his brother in law and co-captain, Thane, the previous afternoon in the town of Den Do, a small community of around 600 families that sits on the banks of the Mekong with a clear line of sight to the sea beyond. A short, swarthy man with a voice like a sand blaster, he seemed amused by our request to join his crew for a morning’s work, but granted permission nevertheless.

As we watched the members of the Nguyen family stumble bleary-eyed across the ship’s worn wooden deck to set about their morning tasks - coiling ropes, preparing tea, chain smoking Hero cigarettes - it became clear that TG1920 was one of the only boats still tied up to the shore. “I really didn’t expect you to be on time,” Than reveals, “so I told everyone to sleep in.” Barking instructions to his crew, he settled onto his haunches to watch us eat our breakfast of bland store-bough cakes.

“There are many exits like this, but they are dangerous and full of criminals.”

Twenty minutes later, the sun still well below the horizon, the ship’s engine rumbled to life and we began reversing away from the dock into the darkness of the river. “This exit of the Mekong is the best in the area,” Thane, the driver of the day, tells us with an air of pride as he swings the bow around to point towards the sea. “There are many exits like this, but they are dangerous and full of criminals.” With no frame of reference, we had to take this statement at face value, though I suspect that hometown pride (he and his brother have been shrimping out of Den Do for 40 years) may have biased his pronouncement and that the rest of coastal Vietnam might not be, in fact, a haven for pirates and thieves.

Motoring out of the river mouth and onto the South China Sea (or the Eastern Sea as the Vietnamese call it, obviously disliking the implication of Chinese ownership of their waters), a pot of hot tea was passed through a hatch in the cockpit roof, where we sat with Than and Thane. “Fishermen drink their tea from bowls, not cups,” Thane stated, an ever-present Hero dangling from the corner of his mouth. When we asked why this was so, he shrugged impassively. “Tradition.”

“I couldn’t imagine doing anything else.”

We were headed to the Nguyen’s shrimp nets, 30 km offshore, and with nothing to do but wait I tried to steer the dialogue to questions of the Mekong’s importance in their daily life. But my idealized notions of a people deeply connected to the river were quickly put down: “The river doesn’t matter to people here. It is only the sea,” repeated Thane in various ways each time I tried to rephrase the question in the hopes of drawing him out. Eventually he admits that river allows them to transport their catch to the inland processing facilities in Den Do, but he is clearly determined to downplay the Mekong in favour of the ocean.

“I love the sea,” Than said between sips of tea, in support of his brother in law’s statements. “I couldn’t imagine doing anything else.”

At Home on the Water

After an hour of motoring, the rows of shrimp nets appeared on the horizon and the hitherto lethargic crew scrambled into action. Parallel rows of evenly spaced coconut logs had been somehow hammered into the seafloor and secured with guy-wires, jutting into the sky to resemble a series of telephone poles in the middle of the ocean. Intermittently punctuating the repetition were a few small thatched shacks, perched precariously above the gently rolling waves.

"Whoops of humoured curiosity sounded out as they realized their resupply included a visit from three foreigners."

Since none of our team had much in the way of shrimping experience, we were somewhat surprised to see shadowy heads popping out of the structures, silhouetted against the dawn sky. As Thane drew the ship closer, more men emerged to watch us approach. Whoops of humoured curiosity sounded out as they realized their resupply included a visit from three foreigners.

"Plastic bags were separated from the tiny shrimp and thrown back overboard, likely to be hauled in again the next day."

While Gareth, Pablo, and I moved into more advantageous shooting positions, Thane elaborated from his pilot’s seat. There were about twenty male members of the Nguyen family, with half allotted to boat duties and the remaining stationed in the remote fishing shacks for 8 or 9 days at time. Every morning the boats deliver fresh water and food to the isolated men, whose responsibility it was to maintain and bait the nets submerged in the sea below. At the end of their shift, the boat and net crews would switch duties and the men could return to shore to rest and visit with their families. Thane had pointed out earlier that this was one of the calmest days on the water in the last month; I couldn’t imagine the terror of weathering a storm in a two meter square wooden box in what might have well as been the middle of the ocean.

For the next two hours the boat crew threw grappling hooks into the grey-brown water, snagging the lines of sunken nets and dragging them out of the depths, hand over hand. Once out of the water, the nets were emptied into plastic baskets that lined the ship’s hold and given a cursory inspection: Any particularly large or valuable fish were dropped in buckets filled with salt water to keep them alive, and plastic bags were separated from the tiny shrimp and thrown back overboard, likely to be hauled in again the next day.

“Now there are less than half the shrimp we used to catch.”

When all the nets had been checked we turned back towards the coast, the men who would stay behind disappearing back into the safety of their stilted sanctuaries. And though the hold seemed reasonably full (again, none of us having any past experiences to draw on), Than revealed that all was not well on the sea. “Now there are less than half the shrimp we used to catch,” he said between puffs of his cigarette. “[Before] if the sea was good we could catch up to one tonne, but now it is much less.” When asked about the abundance of plastic, Than seems as indifferent as he is towards the Mekong. “We don’t know exactly where it comes from, but all the fishermen and communities throw it into the river, [so probably] it comes from there.”

"The river is not important here, we go to the sea.”

As we left the sea and churned against the Mekong’s current towards Den Do, I tried a final time to turn the conversation to the Mekong. Sighing, Than elaborated on his previous answers: “There aren’t many shrimp or fish in the river. The people who live there need to farm their fish, there are not enough wild fish left to live on. The river is not important here, we go to the sea.”

Whether because of overfishing, the presence of agricultural chemicals, or increased salinity, the Mekong, at it’s end, was no longer fishable.


Shore Party

Many of Den Do’s shrimp boats seemed to return to land at roughly the same time, and we entered into a queue of vessels, each waiting to offload their catch. Groups of women wearing the iconic Vietnamese conical hats stood along the seawall, on the lookout for whichever boat they were attached to. When it was eventually TG1920’s turn to tie up, the transfer of seafood was swift. In less than 5 minutes around 400kg of shrimp was loaded onto waiting flatbed motorcycle-drawn carts and driven off to a family owned processing facility where the shrimp would be sorted, dried in the sun and sold, or made into Ruoc - a salty paste and national delicacy.

“When I am an old man, my sons will take over this boat."

Though we were exhausted, unaccustomed as yet to waking up at 3:30 a.m., Than was adamant that we follow him to his home for a meal. Over a slightly excessive quantity of mid-day Saigon beer and a hotpot of boiled squid (I was called out as “weak” for only eating 10 full squid), he explained that despite the challenges of living from an increasingly unproductive waterscape his family has no plans to change. “When I am an old man, my sons will take over this boat. There is nothing about this work that we don’t like, other than the storms. But we are used to them.”

After a round of boisterous handshakes we left the Nguyen’s, the first of encounter in what we hoped would form the basis of many fast friendships. To the southwest lay our next destination - the island of Phu Tanh, a 30km long mass of land pointed, dagger-like, into the Mekong delta.

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