Fish sauce, a Vietnamese spice is closely attached to most of us when we are both at home and even abroad. Traditional dishes and spices are so deep in our subconscious that they have gradually turned into Vietnamese identity. It is said that fish sauce being a crucial element in Vietnamese meals makes a good appetite.
Let try several specialties such as Bia Ong (literally, beer is mainly made from bees), Nem Thinh (made from pork skin and coated by fried rice) and so forth whenever you have an opportunity to visit Giao Thuy district, Nam Dinh province. However, it will be an imperfect experience if you miss a unique flavor - Fish sauce.
Because sea-fishing people in Giao Thuy are well experienced in making salt, they invented a special sauce made from fishes very early. Taking advantages of the specific climate and preferential environment, Giao thuy people have honorably kept a second-to-none method making sauce in their own way. For this reason, fish sauce producing in Giao Thuy always brings differences in color and flavor comparing to other regions. The color and flavor are deeply from Giao Thuy Sea, soil and laborious people.
Extracted from local fishes namely Dong Fish, Lam fish and Decapterus together with native salt, the fish sauce manufactured in Giao Thuy district not only own a native flavor, but it also is rich in nutrition.
What makes this sauce unique in flavor, rich in protein and well-stored for years is that this sauce is carefully not only made by hand-made procedures, but it also is indeed without the use of any chemical in producing. This fish sauce typically has strong flavor and saltiness. Nevertheless, the very identities are convenient for users to store for a long period of time.
Depending on different tastes, families and regions, they are eaten with its purity or adding various spices such as lime, sugar, water and so on. Whatever you mix it with, please keep its native flavor!
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