The handmade fish sauce ‘Huong Lang Co’ (Ancient Village Savour) will be the only representative product of the central city participating in the Foodex-Japan 2023 – the largest international food and beverage exhibition in Asia on March 7-10.
Between May and August, fishermen in Phu Yen province rush to prepare their gear for offshore trips to catch anchovy fish, commonly used to make dried food and traditional fish sauce.
Sa Chau village of Giao Chau commune in Giao Thuy district, the northern province of Nam Dinh, has long been famous for the traditional production of fish sauce whose pungent smell can grasp any visitor’s attention before they reach the village’s gate.
Cua Khe fish sauce village in Thang Binh district in central Quang Nam province is capitalising on strengths in local tourism and cultural values to develop its traditional craft in a sustainable manner.
Sa Chau village of Giao Chau commune in Giao Thuy district, the northern province of Nam Dinh, has long been famous for the traditional production of fish sauce whose pungent smell can grasp any visitor’s attention before they reach the village’s gate.
Phu Quoc island in the southern province of Kien Giang, dubbed as the pearl island in the southwestern region of the country, has emerged as a favourite destination for tourists both inside and outside the country.
With its geographical position adjacent to the East Sea, the central province of Phu Yen has an abundant and diversified source of seafood, including anchovies – a key ingredient that helps locals make delicious fish sauce.
Amid increasing pressure of life and the risks of diseases, finding a nice living space for both spiritual and mental strengths will be a trend and the South Phu Quoc in the Mekong Delta province of Kien Giang is an ideal destination for such philosophy.
The Ministry of Culture, Sports and Tourism recognised the trade of making fish sauce on Phu Quoc island in the Mekong Delta province of Kien Giang as a national intangible cultural heritage in late May, creating a driving force for local residents to maintain and uphold the essence of the traditional craft.
The Ministry of Culture, Sports and Tourism recognised the making of fish sauce on Phu Quoc island city in the Mekong Delta province of Kien Giang as a national intangible cultural heritage in late May, creating a driving force for local residents to maintain and uphold the essence of the traditional craft.
The renowned Sa Chau fish sauce has been sold in many provinces and cities nationwide, from northern mountainous provinces such as Dien Bien and Son La to those in the south like Ho Chi Minh City and Tay Ninh province.
The Vietnam Association of Fish Sauce, established on October 27, will label products that meet certain standards with its own logo, to help consumers recognise traditional local fish sauce and provide access to safe and high-quality fish sauce.
As traditional Vietnamese fish sauce is being sold in more and more countries around the world, businesses need to pay attention to their packaging and help consumers differentiate between traditional and industrial varieties, experts have said.
The People’s Committee of Lien Chieu district in central Da Nang city held a ceremony on July 4 to receive a certificate recognizing Nam O fish sauce making as a national intangible cultural heritage.
Besides beautiful beaches and the famous Son Tra Peninsula, the central city of Da Nang also has a 400-year-old traditional craft of making fish sauce at Nam O village.
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