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Delegates attend the conference. (Photo: SGGP) |
The statement was made by Chairman of the Vietnam Traditional Fish Sauce Association, Associate Professor Dr. Tran Dang at a conference on Vietnamese fish sauce held in Hanoi by the association and the Vietnam Cuisine Culture Association on September 30.
The two associations will complete a project on building and developing the Vietnamese culinary culture into a national brand to elevate fish sauce to new heights, the Chairman of the Vietnam Traditional Fish Sauce Association added.
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Chairman of the Vietnam Traditional Fish Sauce Association, Associate Professor Dr. Tran Dang speaks at the conference. (Photo: SGGP) |
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Vice Chairman of the Vietnam Cuisine Culture Association Le Tan speaks at the event. (Photo: SGGP) |
Speaking at the event, Associate Professor Dr. Tran Dang said that Vietnam has six famous fish-sauce-making localities, including Cat Hai in the northern coastal city of Hai Phong, Ba Lang in Thanh Hoa Province, Da Nang, Nha Trang in Khanh Hoa Province, Phan Thiet in Binh Thuan Province and Phu Quoc in Kien Giang with numerous fish-sauce brands. The country has also a great consumption potential with a population of more than 100 million, and millions of Vietnamese people living, studying, and working abroad.
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The traditional process of making fish sauce in Cat Hai fish sauce village in Hai Phong City (Photo: SGGP) |
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| A fish sauce production facility in Cat Hai fish-sauce making village (Photo: SGGP) |
According to Master Chef Pham Tuan Hai, the insiders need to properly recognize the role of specialties, such as fish sauce, to implement a marketing strategy for promoting the products, developing markets, building brands, and researching recipes to advertise Vietnamese cuisine internationally.
Fish sauce is the national soul and essence of the Vietnamese people, an indispensable spice in every Vietnamese meal, and one of the essential spices in the kitchen, Vice Chairman of the Vietnam Cuisine Culture Association Le Tan said.
