Fish Sauce Factory – 3 mins

The profession of making fish sauce has been attached to the people of Phan Thiet since the early days of local establishment and until today it is still preserved and developed. When coming to Phan Thiet, especially on the days of the change of seasons, you can easily feel the salty taste of salt, the characteristic flavor of fish and fish sauce.

Phan Thiet fish sauce waves, fragrant will be a great gift that you can buy to give to relatives and friends. Even more wonderful if you have the opportunity to visit the fish sauce making village and see the processes to bring out such quality products.

The main ingredient to make Phan Thiet fish sauce is anchovies. There are many types of anchovies but the most delicious is rice and pepper. There can also be several different types of small and medium sized fish.

The reason for anchovies to be prioritized is because the fish is small, only the size of a little finger or a stool, but it quickly turns into fish sauce, so the time it takes to make fish sauce is also short combined with the skills of professionals. produce delicious, standard products.

“Lam Chuop”: Is the fish that has been mixed with the recipe of 3 fish 1 salt, mix the fish well.

“Vao Chuop”: Put the chuop in turn into the container folder, draining the water just enough. When finished, cover the surface with a layer of salt.

“Gai Nen Chuop”: Using braces, pulse stones to compress, make the fish press into a block. Then pour additional water to cover the top of the bowl but do not fill the bowl, in case the fish does not have steam to overflow. During the first 15 days, pull continuously to change the water addition in and out to encourage simultaneous salt dissolution to add water of required salinity.

“Cham Soi Chuop”: After 15 days, to preserve the status quo, the excess water should be placed in a separate container without the lid being too tight. Remember to minimize the penetration of flies and bugs, maintain this state for up to 12 months.

“Keo Rut”: In the first 3 months, you should pull out occasionally to avoid overflow, but also avoid draining the water to the point of leaving the face inert. When pulling, the pull rod flows from medium to small; do not let the water reach into the “Chuop”.

Currently, in Phan Thiet you can visit Thanh Hai, Phu Hai, Duc Thang and Ham Tien – Mui Ne craft villages. Or visit the museum Làng Chài Xưa nearby to learn a bit about the long-earning tradition of the people here. Phan Thiet fish sauce is easy to recognize by its clear, and comparable yellow color, its distinctive aroma that cannot be confused with other fish sauces.

Làng Chài Xưa museum
Address: 360 Nguyen Thong, Phu Hai ward, Phan Thiet city, Binh Thuan province
Opening hours: 09:00 – 18:00 daily
Tickets: 100,000 VND/ Adult; Free for children under 1 meter