Fish sauce enhances the color, aroma, and flavor of each dish, offering a wide variety of variations that create unique tastes in the three culinary landscapes.

Vietnamese cuisine is a “colorful tapestry” woven from a rich array of ingredients, meticulous cooking methods, and bold seasonings. The story of seasonings alone could fill “a thousand and one nights”, endlessly captivating and never fully told.

Each region of Vietnam has its own unique culinary stories. The Central region is marked by its distinctive spicy flavors, while the North evokes memories of freshness and lightness, and the South is known for its rich specialties.

Northern pho is characterized by a broth infused with the aromas of cinnamon, star anise, and roasted ginger, enveloping each strand of rice noodle. In the Central region, the Hue specialties of banh beo, nam, and loc feature delicate rice cakes filled with shrimp and pork, topped with scallion oil and a spicy dipping sauce that leaves diners savoring every bite. Southern broken rice (com tam) is memorable for its grilled pork chops, crispy pork skin, and rich egg meatloaf, all complemented by a sweet and sour fish sauce.

For discerning food lovers, pho broth is incomplete without a touch of dipping fish sauce added at the end to enhance the flavor. Hue’s rice cakes would taste bland without a well-balanced dipping sauce. Even with an array of toppings, broken rice (com tam) cannot fully satisfy diners if it lacks a thick, sweet-and-sour dipping sauce.

While fish sauce may not be the star of each dish, it is an essential component. This seasoning acts as a bridge between ingredients, elevating the value of each individual component and providing a memorable culinary experience for those who indulge.

Fish sauce originated from the creativity of the coastal communities living along Vietnam’s coastline, which stretches over 3,260 kilometers. From Quang Ninh and Hai Phong to Quy Nhon, Phan Thiet, and Phu Quoc, each locality possesses its own secret recipe for making fish sauce, resulting in distinctive flavors that are unmistakable.

In Phu Quoc, fish sauce is crafted using a century-old technique by local fishermen, involving fermentation in wooden barrels. This method produces a fish sauce that captivates consumers nationwide. The fishermen typically mix anchovies with salt in a 3:1 ratio directly on the boat to preserve freshness. Following this, the fermentation process of the fish and salt continues for 12 months in wooden barrels, yielding the most delicious fish sauce.

As the owner of a large-scale fish sauce production facility in Phu Quoc, Masan Consumer emphasizes both the preservation of traditional methods and adherence to international standards in its manufacturing process. The facility spans approximately 22,000 square meters and houses nearly 500 wooden barrels, capable of storing up to 10,000 tons of fish, showcasing the significant and serious investment by this major player in the fast-moving consumer goods sector.

Here, anchovies are carefully selected based on dozens of criteria related to freshness, dryness, and the ratio of bycatch. These are combined with sea salt from Ba Ria – Vung Tau and pure water from underground springs on the island to ferment into fish sauce. The resulting fish sauce is further processed and bottled according to international standards (ISO, HACCP), creating bottles of fish sauce that boast a rich flavor with a sweet aftertaste from fresh fish, a distinctive aroma, and a deep brown color.

Fish sauce is an essential seasoning that enhances the richness of various dishes. When combined with other ingredients such as chili, garlic, and pepper, it elevates dipping sauces and dressings to new heights. Many culinary experts believe that the pairing of fish sauce with local specialty ingredients can significantly enhance the value of dishes.

With the goal of promoting sustainable production while showcasing regional specialties and expanding local products into larger markets, Masan has engaged in numerous initiatives that combine fish sauce with local delicacies.

In July, Nam Ngu, a brand of Masan Consumer, signed a long-term supply agreement with the People’s Committee of Ly Son Island (Quang Ngai) and local farmers for Ly Son garlic to be used in the production of Nam Ngu Ly Son Chili Garlic Sauce. This agreement ensures a stable market for the product and supports local economic development.

At the 2024 Hanoi Autumn Festival, 63 specialty salads from various regions of Vietnam were displayed on a 6.5-meter model of a Nam Ngu Ly Son Chili Garlic Sauce bottle. Featuring the participation of 20 artisans and professional chefs, the event set a record for the number of salad dishes presented.

Masan Consumer representatives stated that promoting regional specialties is an effort the company is pursuing. In addition to garlic, the brand plans to collaborate with local farmers to develop products linked to local specialties such as ginger, chili, pepper, onion, and turmeric.

With the strategy of “Make Vietnamese Foods – Global Foods”, Masan has participated in numerous events to showcase and export fish sauce and other specialty seasonings from Vietnam to international consumers. This strategy not only promotes Vietnamese culinary culture but also enhances the economic value of these products and improves the livelihoods of local farmers.