Pure Fish – Press Fish Sauce – An Original Taste
Generally, the concept of appetizing fish sauce refers to the term “nuoc mam nhi” (the first-press fish sauce). It is normally high in protein content, has a rich delicious flavor, and thick amber color. In order to yield premium first-press fish sauce, craftsmen in Lang Chai Xua have experienced many meticulous processing stages. A delicious fish sauce must stem from high-quality materials, ranging from fresh anchovies which are carefully classified to highly pure salt. Fish and salt are mixed with the “golden ratio” of 3:1 (3kg anchovy:1kg salt). However, in Lang Chai Xua, the secret to making a scrumptious fish sauce is not that easy.
After mixing fresh anchovies with pure salt, fish-sauce craftsmen fill the barrels with this mixture and use strong bamboo lids and stones to restrain the inside mixture. Then, it is covered with a dry brush and rice husks used as a natural filter for the dripping water. During the making process of fish sauce, craftsmen need to continually adjust the ventilation and light penetration of the barrel in an accurate way in accordance with each stage of decomposition of fish and each stage of extraction within more than 12 months. All the above-mentioned phases must be coordinated in a harmonious and proper technique.
In addition to the quality of fish, salt and apt weather, this is the locally distinctive recipe of making fish sauce of more than 300-year-old Phan Thiet fishing village.
Fish Sauce – A National Spirit And Quintessence Of Vietnam
Vietnam is fortunate to possess such a long coastline with the diversification of seafood and sea products. Thanks to that advantages, fish-sauce craft has developed considerably in many coastal regions and the sauce has become an indispensable part of every household. To every Vietnamese, a mixture of fish sauce and some crushed chili pepper is a must-have in every meal. There are many dishes going well with the sauce, without it, the taste will be incomplete, and the overall experience will be unfulfilled.
Typically, Vietnamese use the sauce directly with other dishes as dipping sauce, it is also used in cooking, stewing, and seasoning in almost every dish. Depending on different purposes, ingredients such as garlic, crushed red pepper, lime and sugar can be mixed with the sauce. For example, Com tam (Vietnamese broken rice) must be used with sweet fish sauce. Vietnamese pancakes must be used with a mixture of fish sauce, crushed garlic and chili pepper. Lastly, Lau tha (Dipping hotpot), a famous specialty in Phan Thiet, should be used with peanut fish sauce. It is safe to say that “Vietnamese can’t “live” without fish sauce”.
First-Press Fish Sauce From Lang Chai Xua
If you are looking for the original taste of fish sauce, this is what you are looking for. When used in cooking or stewing, it imparts an appealing smell, a stunning appearance, and a sweet taste of fish meat. The fish sauce is bottled in imported bottle glass to assure food hygiene, health safety as well as a good appearance to be bought as gifts for your friends or relatives.