Phan Thiet, located in Binh Thuan Province, is renowned for its centuries-old fish sauce-making tradition, producing one of the most flavorful and high-quality fish sauces in Vietnam. This craft is not only a livelihood for many local families but also an essential part of Vietnamese culinary culture.

The Art of Making Phan Thiet Fish Sauce

The secret to Phan Thiet’s signature fish sauce lies in its fresh anchovies and traditional fermentation process:

1. Selection of Fresh Fish: High-quality anchovies, freshly caught from the rich waters of Phan Thiet, are carefully chosen.
2. Layered Fermentation: The fish is mixed with sea salt in large wooden barrels, layered meticulously to ensure an even fermentation process.
3. Aging Process: The mixture is left to ferment naturally for 6 to 12 months, allowing the rich umami flavor to develop.
4. First Press Extraction: The first extraction, often called “nước mắm cốt”, is the most premium and has an amber-like color with a deep, savory taste.

Why is Phan Thiet Fish Sauce So Special?

• Rich and Natural Flavor: No artificial additives, just pure, aged fish sauce with a perfect balance of saltiness and sweetness.
• Time-Honored Techniques: Passed down through generations, the craft remains authentic and traditional.
• Essential for Vietnamese Cuisine: Used in many famous dishes such as dipping sauces, stir-fries, marinades, and noodle soups.

A Must-Try & A Perfect Souvenir

Visiting Phan Thiet? A bottle of authentic Phan Thiet fish sauce makes for a fantastic culinary gift. Explore the traditional fish sauce villages, witness the fermentation process, and taste the soul of Vietnamese cuisine!