The origin of fish saucein Vietnam dates back to ancient times as a primary source of protein.Early fishing boats were unable to venture into the deep ocean to catchlarger fish for more fish meat. Instead, they mostly stayed close tothe shore and net small fish. Later on, it was found that they couldproduce a richer protein sauce by layering these small fish in barrelswith salt. Since then, there appeared such a delicious sauce!

Ingredients and production process:Only the fresh small fish makes good-quality fish sauce, which is foundin clear color and good smell. In Vietnam, fish sauce is very popularand can be any of various mixtures based on the liquid of salted,fermented fish. First, small fish and salt are put in wooden boxes to ferment. Then, it is slowly pressed so as to yield the salty, fishy liquid.

Thisextremely pungent, strong-flavored and salty liquid can range in color.For the pure fish sauce, fresh anchovy fish sauce is selected and mixedwith salt by applying the unique Vietnamese traditional process.Fermentation is started once a year, during the fishing season. Afterabout 3 months in the barrel, the liquid drips from an open spigot, tobe poured back into the top of the barrel. Six months under thesunlight will make the fish sauce of much better smell.

The unique characteristicof fish sauce is salty flavor and fishy smell. An interestingcharacteristic of fish sauce is that it loses its fishy odor once mixedwith other ingredients. It is commonly used for cooking and dippingseafood and many other Vietnamese foods as well. In Vietnam, it is generally called nước mắm (well known by these brand names: nước mắm Phu Quoc or Phu Quoc fish sauce, and nước mắm Phan Thiet or Phan Thiet fish sauce).