Made from fresh anchovies salted and fermented in giant wooden barrels, Phu Quoc fish sauce has grown from a local specialty into an internationally recognized Vietnamese brand.
Made from fresh anchovies
salted and fermented
in giant wooden barrels,
Phu Quoc fish sauce
has grown from a
local specialty into an
internationally recognized
Vietnamese brand.
Phu Quoc fish sauce fermented in large wooden vats. Photo: Le Minh/VNP
Nature favors the island waters with
abundant anchovies, particularly
black and spined ones, the two key
ingredients determining the quality of Phu
Quoc fish sauce. Right after harvesting, the
fish is salted on board to lock in freshness
before being transferred into large wooden
barrels for natural fermenting for 12-15
months.
Over months of fermentation, the fish transforms
into a nutrient-rich sauce reaching 30 to over 40 degrees
of nitrogen. The result is a clear amber liquid with a
gentle aroma, a balanced salty bite and a naturally
sweet finish that makes Phu Quoc fish sauce popular
for more than two centuries.
Today,
dozens
of
traditional
fish
sauce
establishments operate in Duong Dong and An Thoi,
preserving the manual fermentation while adopting modern food safety standards. Among them, Thinh
Phat One Member Co., Ltd. is a leading brand with
nearly 40 years of production.
Bottling stage. Photo: Truong Phu Quoc
Phu Quoc fish sauce is a cultural symbol of the "pearl island". Photo: Truong Phu Quoc
Director Tran My Thuan said: “Every drop of fish
sauce represents patience and trust built from one
generation to another. As we modernize bottling
lines and adopt quality control standards like HACCP, the core fermentation is strictly traditional.” Thuan
noted that the old method combined with advanced
technology enables Thinh Phat to expand domestically
while gradually entering export markets.
Many fish sauce establishments offer tours to
explore the craft where visitors see giant vats, learn
the fermenting process and experience the distinctive aroma of Phu Quoc's specialty, making
the craft a tourist attraction.
A fish sauce showroom in Phu Quoc. Photo: Truong Phu Quoc
Thinh Phat, Khai Hoan, Hong Lan and Ong Ky are popular brands of Phu Quoc fish sauce. Photo: Le Minh/VNP
Notably, Phu Quoc fish sauce is
Viet nam's first product to receive
Protected Designation of Origin (PDO)
status from the European Union,
highlighting its quality and heritage on
the global stage.
From freshly caught fishes to
amber drops are the skills, patience
and love for the craft that sustainably
promote a Vietnamese brand on the
global stage./.Story: Son Nghia Photos: Le Minh/VNP, Truong Phu Quoc