As per its namesake, it all starts with fish. Phung Hung, a producer on Phú Quốc island, procures their catch with their fleet of fishing boats, but that's not the case for all manufacturers. Immediately after a haul of mostly cá cơm (black anchovies), the fish is drained and salted, kickstarting fermentation before the boat reaches shore. Next, it's loaded into wooden barrels, where it's kept for a full year. The resultant sauce is slowly drained and added back, but never stirred. Continuous taste-testing determines when it's ready, per CNN Travel.
Not all fish sauce is manufactured with the same method. Smaller family producers purchase a medley of small fish from a market and use rows of outdoor ceramic vessels, rather than wooden barrels. They layer the fish and salt and stir it once fermentation starts. The process is extra time-consuming — the ceramic vats must be moved indoors when it rains. Once a salt crust develops, anywhere from five days to four weeks, the result is sieved and sometimes aged, per Vietnam Jeep Tours.
The less-stirred sauces produced in Phú Quốc are often called "extra virgin," and esteemed as the best in the world for their sweet finish, per Our Daily Brine. However, each producer offers their own flavor palate — perfect for experimenting when cooking classic Vietnamese dishes.
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August 27, 2022 at 02:49AM
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The Intricate Process Used To Make Vietnamese Fish Sauce - Tasting Table
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