200-year-old traditional fish sauce village enters peak production period
SGGP
From the seventh month to the ninth month of the lunar calendar every year, the over 200-year-old traditional fish sauce village in Phan Thiet City, Binh Thuan Province becomes busy with joyful, hustle and bustle atmosphere.
Local people have taken advantage of this period selecting fresh and greasy anchovies, washing and mixing them with sea salt to brew in barrels to make fish sauce delicious with puce color and light taste.
Workers select fresh black and striped anchovies from the sea to make fish sauce
The popular mixture ratio of “Three fish: one salt” of Phan Thiet fish sauce
The salt-mixed anchovies are put into pots
The salt-mixed anchovies are put into wooden barrels for the brewing process
The pots and containers of fish sauce are placed outside under the sun
After 12 months of brewing, there will be pure fish sauce with puce color, fragrant smell and harmonious aftertaste.
The fish sauce is be bottled following a modern and clean process.
Domestic and international tourists flocked to Hoan Kiem Lake Walking Street in the capital city of Hanoi to participate in the first Hanoi Autumn Festival on September 30.
