200-year-old traditional fish sauce village enters peak production period

[G-News24/7] -

Local people have taken advantage of this period selecting fresh and greasy anchovies, washing and mixing them with sea salt to brew in barrels to make fish sauce delicious with puce color and light taste.

Workers select fresh black and striped anchovies from the sea to make fish sauce

The popular mixture ratio of “Three fish: one salt” of Phan Thiet fish sauce

The salt-mixed anchovies are put into pots

The salt-mixed anchovies are put into wooden barrels for the brewing process

The pots and containers of fish sauce are placed outside under the sun

After 12 months of brewing, there will be pure fish sauce with puce color, fragrant smell and harmonious aftertaste.

The fish sauce is be bottled following a modern and clean process.

By Tien Thang- Translated by Huyen Huong