Every year, hundreds of thousands of pets are snatched in Thailand, then smuggled into Vietnam, destined for Hanoi's top restaurants and street stalls. Demand for dogmeat is so high that supply has become a highly lucrative - and brutal - black market.
© Luke Duggleby
Trucks containing 130 dogs are seized on the highway between Thailand and Vietnam.
Nguyen Tien Tung is just the sort of man you'd expect to run a Hanoi slaughterhouse: wiry, frenetic and filthy, his white T-shirt collaged with bloodstains, his jean shorts loose around taut, scratched-up legs, his feet squelching in plastic sandals. Hunched over his metal stall, between two hanging carcasses and an oversized tobacco pipe, the 42-year-old is surveying his killing station - an open-air concrete patio leading on to a busy road lined with industrial supply shops.
Two skinless carcasses, glistening pure white in the hot morning sun, are being rinsed down by one of Nguyen's cousins. Just two steps away are holding pens containing five dogs each, all roughly the same size, some still sporting collars. Nguyen reaches into one cage and caresses the dog closest to the door. As it starts wagging its tail, he grabs a heavy metal pipe, hits the dog across the head, then, laughing loudly, slams the cage door closed.
Down the leafy streets of north Hanoi's Cau Giay district, not far from Nguyen's family business, sits one of the city's most famous restaurants, Quan Thit Cho Chieu Hoa, which has only one thing on the menu. There's dog stew, served warm in a soup of blood; barbecued dog with lemongrass and ginger; steamed dog with shrimp-paste sauce; dog entrails sliced thin like sausage; and skewered dog, marinated in chilli and coriander. This is just one of a number of dogmeat restaurants in Cau Giay, but it is arguably the most revered, offering traditional dishes in a quiet setting along a canal.