Phung Nghi village, in Hanoi’s Hoang Mai District, is famous for their tradition of making incense sticks.

 Incense a large part of spiritual life 

For years, incense sticks have been an important part of Vietnamese Tet holiday, in addition to chung cake and a tray of five fruits, which are supposed to represent the harmony between heaven and earth.

In Phung Nghi, science acts as a bridge between past and present. Ho Duc Hai, a researcher, busies himself by studying and testing fragrances for different types of incense designed for several cultural areas across Vietnam, in order to gather a database on the natural ingredients used for the manufacture of incense. Tram incense, which comes from Hanoi, Bai incense-sticks from the Northeast, Dan incense-sticks from Ho Chi Minh City, Tram incense sticks from Kinh Bac and Long Xeng incense, from San Chair Village, in Lao Cai  have been the focus of his studies.

Bui Quoc Vinh, a craftman in Phung Nghi, said the most difficult and complicated part of producing incense is the kneading of incense powder, which must be handled by skillful crafmen.

“Some types of incense are even made with a combination of dozens of herbs in exact proportions. It requires a lot of effort to knead incense powder and to make an incense stick.”

It often takes between one and two years for an apprentice to learn how to properly make incense sticks, said Dao Van Phat, another craftsman from Phung Nghi.

“The process of making high-quality incense can take up to nine hours, before putting the sticks out to dry in the sun. This preserves their odor,” Nguyen Van Chien, a local craftman shared.

Craftsmen in Phung Nghi are usually around 52 years of age. Some of them are as old as 80. Their work requires devotion and adds to the spiritual life and culture of the country.

Researcher is testing fragrances

Kneading takes great skill and effort

A meticulous job

Apprenticeship usually lasts from one to two years

Phung Nghi incense hang in the sun to dry

Skill and effort required

Old craftsmen