In each family meal of Vietnamese, fish sauce to taste indispensable. Although processing of any food from fried, fried, poached or sauce …, from rustic to luxurious dishes… must use fish sauce. Having said that fish sauce is the unique symbol of Vietnamese food culture (Read Sauce – The soul of Vietnamese cuisine). Speaking of sauce then everyone will think of anchovy sauce specialty of Phu Quoc Island, Kien Giang Province. The village of Phu Quoc fish sauce production was conceived and developed for 200 years.
Phu Quoc fish sauce, is made from anchovies caught in the waters of Phu Quoc, the anchovies out of Phu Quoc are not equal. Because this area has one very specific algae as a food source for fish, so the fish meal was delicious, aromatic. The sauce selection of raw materials very carefully. It is the striped anchovy pepper, anchovies coal, lead anchovy powder. The anchovy fishing time on November, if fishing out of this time will also not able to be kind of typical of Phu Quoc fish sauce.
Catching fish is washed, remove impurities, and mix salted as soon as the fish is fresh. Fasten compression salt-pickled incubation on barrel, some kind of timber in the forest, not marinated in the cement tub. This is the traditional method, plus the climate, water resources, ecological environment … to 12 months will result in a fish sauce products that can not be done everywhere. One distinct characteristic is that we can not confuse the Phu Quoc fish sauce with fish sauce products else is dark wing indirect, in and unique light fragrance, the salty flavour, sweetness has both fat of protein characteristic flavor of Phu Quoc fish sauce. And only produced in the island, new out such delicious sauce, tandem type anchovies, water, skilled but when brought into production land or sea, poor quality far produced in the Phu Quoc island.
Phu Quoc fish sauce so delicious, so domestic and international markets abound this brand. Annual estimates, the country consumes hundreds of millions of liters of Phu Quoc fish sauce brand (read Phu Quoc fish sauce wins Vietnam’s first origin recognition from EU). In fact the island annually produce approximately 12 million liters of fish sauce. Therefore, between 2001, the National Office of Intellectual Property of Vietnam has granted exclusive recognition of geographical indications. And only the barrel at the Phu Quoc fish sauce production and meet a number of criteria by the new fish sauce give this name property.
