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For a completely unique experience visit one
of the many fish sauce distilleries in either Duong Dong or An Thoi towns. Phu Quoc is famous for its production of very high
quality fish sauce which is exported worldwide and is a major
contributor to the islands economy. Fish sauce or "nuoc mam" is a
dipping sauce which complements most Vietnamese meals to add a
saltiness flavor. It is made from combining anchovies, salt, and
water and sometimes the pepper grown on the island and fermented
through various stages for six months up to a year before being
drained from the large barrels into different grades from the top
quality lighter colored sauce to the basic cooking sauce, both of
which are high in protein. Phu Quoc produces over an incredible 12
million liters of fish sauce each year and has around 85 factories
on the island, so it’s well worth visiting one of the many
factories on the island.
Most factories in Duong Dong are located along the river and they
will let you have a look at the large storage barrels which flow
into smaller vats and then plastic containers to the bottling
process. Fermentation begins in huge barrels once a year with huge
weights being placed on the fish stock. About 3 months later the
precious liquid slowly drips from the tap, only to be poured back
on top to continue the process. It takes around six months to
achieve the final product.
Some factories also have a small shop selling different grades of
fish sauce. Please note that when departing Phu Quoc by air,
carrying fish sauce on the airplane is not allowed and some
airlines have banned it altogether because of risk of breakage and
the pungent fumes that are extremely difficult to remove. You can
however purchase some fish sauce at the airport in the departure
lounge, and they currently organize delivery for you to Ho Chi
Minh City.
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