As part of the "Fish Sauce and Vietnamese Cuisine" event, the Chin-su Phu Quoc fish sauce factory had the honor of welcoming over 100 guests. Attendees included members from the Vietnamese Fish Sauce Association, the Vietnamese Culinary Culture Association, and the Vietnam Fisheries Association, along with artisans and chefs from the Royal Chefs Association, Van Cu Pho Village, and the Phu Quoc Professional Chefs Association. The visit provided an opportunity for guests to explore and learn about the Chin-su fish sauce production system.
Integrated into the Masan fish sauce production system, which boasts a colossal fish storage capacity of up to 26 million tons per year, the Chin-su Phu Quoc fish sauce factory is one of the largest facilities on the island. It spans an area of 22,000 m2 and houses nearly 500 wooden vats with a capacity of 10,000 tons of fish.
At the Chin-su Phu Quoc fish sauce factory, Chin-su not only preserves the traditional fermentation methods but also continuously improves the quality of its fish sauce. This is achieved through the standardization of the fermentation process and the implementation of management systems that adhere to various international standards such as ISO, HCCP, Codex, HACCP, and the EU Code.
Aligned with Masan Consumer's sustainable development strategy, the Chin-su fish sauce factory is committed to sustainable practices. It sources raw fish according to regulations, maximizes the use of mature anchovies, and prioritizes environmental protection. Notably, it is the first facility on the island to implement a system for treating salty wastewater from the fermentation process.
"The Masan fish sauce production facility strictly adheres to stringent environmental hygiene regulations. As a researcher of culinary culture history and an advocate for food safety and environmental hygiene, I highly appreciate the waste treatment system here; it is very effective," said Vũ Thế Long, a researcher of Vietnamese culinary culture history, during the tour.
In addition to owning its own fermentation facilities, Masan also collaborates with many other fermentation facilities across the country to supply fish sauce concentrate, producing millions of bottles of Chin-su and Nam Ngư fish sauce for consumers.
In Vietnamese cuisine, fish sauce is an indispensable main seasoning in dishes from all three regions, enhancing their flavor. With a deep understanding of cuisine and skilled craftsmanship, artisans from the Vietnamese Culinary Culture Association have created many unique and delicious dishes. These include sticky rice with anchovy floss and fish sauce, steamed quail wrapped in luffa leaves with fish sauce, crab salad with garlic, chili, and peanut fish sauce, as well as innovative fusion dishes like squid with mayo fish sauce and Buddha's hand peel, and foie gras with fish sauce. Each of these dishes is elevated by the flavors of Chin-su and Nam Ngư fish sauces.
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Chef Trần Vinh, a Top Chef contestant, affirmed that fish sauce is an indispensable seasoning in cooking and food preparation. "Not only in Vietnamese dishes, but fish sauce also brings a unique and special flavor when combined with Western dishes. Chin-su fish sauce has a harmonious and delicious aroma, and its quality is reliable, so we feel confident using it to serve our customers. Through today's visit to the Chin-su Phu Quoc fish sauce factory, we hope that Chin-su fish sauce will continue to develop, helping Vietnamese cuisine make its mark on the world culinary map," Vinh shared.
