Oysters are more than food — they carry the essence of where they are grown. In British Columbia, Canada, oysters mature slowly in cold, glacier-fed waters, shaped by the tides and minerals of the Pacific. Each shell tells the story of its environment: crisp, briny, and pure.
Through CFVN, these oysters — Baynes Sound, Fat Bastard, Black Wings, and Champagne — travel thousands of kilometers across the world. They are harvested by family-run farms, certified by CFIA for safety and quality, and shipped under strict cold-chain systems to arrive in Vietnam as fresh as when they left Canadian waters.
What happens next is uniquely Vietnamese. In Saigon and Hanoi, oysters are welcomed with warmth and creativity. Expats might enjoy them raw at a wine bar, while locals grill them with scallion oil or bake them with cheese. Hotels and caterers bring them to grand celebrations, turning each oyster into a shared experience.
This contrast — the icy origins of Canada and the warm embrace of Vietnam — makes every oyster special. It’s a meeting of climates, cultures, and communities. And it’s a reminder that food has the power to connect two very different worlds in one simple, perfect bite.
Edited by: CFVN Editorial Team – Inspired by over a decade of bringing the taste of Canada’s cold waters to Vietnam.
