Vietnamese fish sauce with salty sea characterized by renowned worldwide not only by the unique, delicate but also because it is crystalline essence of the sea.

 

Sauce appeared in the Vietnamese meal from very ancient times, especially in the coastal areas by most types of fish are made from seafood. However rice sauce is not always synonymous with rice of the poor. Nguyen Dynasty, the concubines she ever put the local fish hundreds of bottles to carry the king.

 

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From fish and salty sea salt particles which are many other countries are but only the new Vietnamese dipping sauce create unique things, become distinctive cuisine of Vietnam that nowhere on earth gender has been. The fruit is not wrong to say sauce is the soul of Vietnamese cuisine, is a make a difference of Vietnamese food than other ethnic groups.

 

Most of the waters in our country are marinated fish sauce but is still the most famous Phu Quoc fish, Nha Trang, Phan Thiet .... Overall processing fish in different places is not much but just the parts of the fish to reach the highest quality. Fish caught at sea after intestinal surgery that did not leave, for in large vats or barrels seasoned with lots of salt. There are pickled fish jars annually to bring out a new fermentation broth tightly. It is the water that we use to sauce for dishes prepared daily.

 

Fish sauce has many uses, it is suitable for many dishes, and indispensable in the feast of the Vietnamese. Marinated sauce can be used for inventory items, fried or prepared sauces for dishes of boiled, baked, steamed. Tray will not go without a bowl of Vietnamese fish sauce, honey yellow dots with enough sour, spicy salty, sweet.

 

Along with the characteristics of Vietnam as "bread display", "ao dai" ... The word "sauce" is also used on the original Vietnamese foreign books. This is the assertion brand and location of Vietnamese fish sauce for friends in the world, is the pride of our nation.