The traditional fish sauce craft of Phu Quoc – recognized as a National Intangible Cultural Heritage of Vietnam – is not only a source of pride for the island’s residents but also a vivid symbol of the deep connection between local people and the sea. From the very first anchovy catch of the season to the rich, amber drops of premium fish sauce, every stage reflects centuries of inherited knowledge, meticulous craftsmanship, and the blessings of the nutrient-rich waters around Kien Giang Province.
Its recognition as a national heritage has elevated Phu Quoc’s signature product, strengthened management and traceability standards, improved quality control, and helped the traditional fish sauce brand expand its global footprint.
A Two-Century Journey of the Phu Quoc Fish Sauce Craft
The origins of Phu Quoc fish sauce date back over 200 years, closely tied to the migration and settlement of Vietnamese people in the southern regions. Blessed with abundant anchovy resources and vast marine areas, the early island communities developed a unique craft that transformed Phu Quoc from a quiet fishing village into Vietnam’s most celebrated fish sauce production center.
In earlier years, fish sauce barrels were concentrated mainly in Duong Dong and Cua Can. The first wooden barrels could only hold 3–5 tons of anchovies. Over time, the craft evolved, and the iconic barrels were upgraded to a much larger capacity of 12–15 tons, designed to withstand long-term natural fermentation.
Between 1945 and 1980, the craft experienced various fluctuations due to historical and economic factors. Despite challenges, local families remained committed to preserving their traditional methods. After Vietnam’s economic reforms in 1986, fish sauce production gradually recovered and continued to expand.
By the 1950s, Phu Quoc fish sauce was already exported to Cambodia, Thailand, and later to France—making “Phu Quoc Fish Sauce” a familiar name among international culinary communities.
Global Recognition and Protected Status
In 2001, Phu Quoc fish sauce was granted Vietnam’s national Geographical Indication (GI)—a major milestone in protecting this long-standing craft.
On October 8, 2012, Phu Quoc became the first Vietnamese product to receive the PDO (Protected Designation of Origin) certification from the European Union, meeting strict standards on raw materials, production processes, and geographical origin.
In 2019, Vietnam submitted the dossier for UNESCO recognition, seeking to list Phu Quoc traditional fish sauce as a “Representative Intangible Cultural Heritage of Humanity.”
Today, Phu Quoc has approximately 7,000 active wooden barrels, producing 25–30 million liters of fish sauce annually. More than 50 barrel houses form the Phu Quoc Fish Sauce Association, working together to preserve tradition while promoting sustainable development.
What Makes Phu Quoc Fish Sauce Truly Unique
Phu Quoc fish sauce stands apart from all other varieties in Vietnam thanks to three essential factors:
1. Anchovies from the Kien Giang – Ca Mau Sea
The sea surrounding Phu Quoc is rich in premium anchovy species such as
sọc tiêu (spotted), than (black anchovy), đỏ (red anchovy), and phấn chì (chalk anchovy).
At least 85% of the ingredients must be anchovies.
2. Aged Sea Salt from Ba Ria – Vung Tau and Phan Thiet
The salt is naturally sun-dried and aged for at least 60 days, helping reduce harshness and creating a clean, balanced flavor profile.
3. Traditional Wooden Fermentation Barrels
The barrels are made from rare woods such as boi loi, ven ven, ho phat, quynh, and others. They are bound with local rattan, ensuring durability and proper airflow for slow, natural fermentation.
Thanks to these elements, Phu Quoc fish sauce offers:
- A deep amber (cockroach-wing) color
- A gentle, naturally pleasant aroma without ammonia
- A balanced salty–sweet–rich taste with natural fat from anchovies
- Protein levels from 20°N to 43°N, with premium “first-draw” fish sauce reaching 40°N
These characteristics have made Phu Quoc fish sauce famous worldwide for more than 200 years.
The Craft Process – A Testament to Patience and Precision
Producing authentic Phu Quoc fish sauce requires strict adherence to traditional methods:
Step 1: Catching and Salting Anchovies at Sea
- Anchovies are caught using traditional methods
- Cleaned and mixed with salt immediately at a ratio of 2.5–3 parts fish : 1 part salt
- Stored in the boat’s hold to preserve freshness
Step 2: Fermentation in Wooden Barrels (12–15 Months)
- Barrels are lined and filled with salted anchovies
- A layer of salt is added to the top
- After 7 days, initial liquid (nước bổi) is drained; the mixture is compressed with wooden planks
- The fermentation process takes place under shelter, with no heating or additives
Step 3: Extracting the Fish Sauce
- First extract (nước mắm cốt): the purest and richest in protein
- Subsequent extracts (nước mắm long): obtained through circulation techniques
Step 4: Blending (Pha Đấu)
- Master artisans blend first-draw and secondary extracts to achieve desired flavor, protein levels, and color.
Absolutely no chemicals or preservatives are used.
Step 5: Bottling and Storage
- Bottled only within Phu Quoc Island
- Stored in glass or food-grade plastic bottles
- Kept in cool, dry conditions to preserve natural flavor
Fish Sauce in Daily Life and Tourism
For Vietnamese people, fish sauce is more than a condiment—it is the soul of the family meal, a cultural symbol passed down through generations. For visitors, exploring Phu Quoc’s fish sauce heritage is an unforgettable experience.
Travelers can:
- Visit traditional barrel houses with thousands of massive wooden barrels
- Learn about the 12–15-month fermentation process
- Purchase authentic Phu Quoc GI-certified products
- Hear fascinating stories from local artisans who have practiced the craft for generations
Fish sauce barrel houses have become a unique cultural attraction, offering insight into the island’s heritage and the meticulous craft behind every drop of Phu Quoc’s signature sauce.
The Cultural and Economic Value of the Craft Today
The traditional fish sauce craft provides livelihoods for thousands of local families and represents the resilience and heritage of the Phu Quoc community. Despite modern market pressures, Phu Quoc producers remain committed to:
- Natural, high-quality raw materials
- Authentic traditional techniques
- Strict national and international quality standards
- The philosophy of “preserving the craft like preserving a treasure”
Thanks to this dedication, Phu Quoc fish sauce proudly remains Vietnam’s most renowned fish sauce and continues to gain recognition worldwide.
