In the context of the COVID-19 pandemic, he returned to his hometown and realized the potential from the abundant raw materials and his mother's processing skills to create a new product with a strong Western flavor - pangasius sausage.

At first, he made it by hand, improved the recipe himself, removed the fishy smell with mai que lo wine, then invested in machinery to improve the quality. His products are not only delicious and crispy, but also different from traditional meat sausages, especially from fresh fish, traditional spices, and collagen shells for better preservation.

Mr. Hao's pangasius sausage has a distinctive flavor with varieties, such as salted egg fish, fish egg fish, and is currently mainly consumed locally, exported to Ho Chi Minh City through agents. Each month, he sells more than 100kg, retail price 200,000 VND/kg, earning more than 200 million VND per year after expenses. During Tet, consumption increases many times, contributing to job creation and promoting rural economic development. By 2024, his products will have achieved 4-star OCOP certification from Vinh Long province, opening up many prospects for expansion and distribution.

With abundant raw materials and a desire to develop, Mr. Hao aims to expand the market through chains of stores, supermarkets, restaurants, as well as distributing frozen fish products and regional specialties. The young engineer has proven that starting a successful business does not necessarily mean leaving home, but sometimes success starts from the most familiar and closest things.