The craft of making fish sauce on Hòn Sơn Island, part of the Kiên Hải Special Zone, is one of the oldest and most renowned traditional industries of An Giang Province. The signature flavor of Hòn Sơn fish sauce comes from fresh black anchovies (cá cơm than)—a specialty of the Western Sea—fermented using age-old methods, entirely natural and free of additives or preservatives.
A Century-Old Legacy
Since the early 20th century, Hòn Sơn has been known as a major center of high-quality fish sauce production, commonly referred to as “Nước mắm Hòn.” Residents across Southern Vietnam—from the Mekong Delta to old Saigon—were familiar with and deeply fond of its rich flavor.
For decades, traders transported Hòn Sơn fish sauce to Cambodia and nearby regions, establishing its reputation across borders and securing the island’s legacy in the international market.
Elders recall that the waters off An Giang, Hà Tiên, and Kiên Hải have long been blessed with abundant anchovy stocks—especially cá cơm than, the prized ingredient that defines not only Hòn Sơn’s fish sauce but also the famous varieties of Phú Quốc.
The Traditional “3 Fish – 1 Salt” Formula
The classic recipe, preserved through generations, follows a simple but sacred ratio:
3 parts fresh anchovies to 1 part salt.
The mixture is tightly packed into clay jars or cement vats, sealed, and left outdoors to ferment naturally under the sun and rain. As the fish break down, the mixture is stirred daily, then slowly cooked and filtered to extract the purest, most aromatic fish sauce.
Preserving the Craft with Unique Fermentation Vats
Today, Hòn Sơn has three remaining family-run fish sauce facilities, with the Phương Khanh workshop—owned by Mr. Triệu Văn Ẩn in Bãi Nhà Hamlet—being one of the most active.
Unlike Phú Quốc, where many artisans still use traditional bời lời wooden barrels, Hòn Sơn producers have transitioned to cement vats due to the scarcity of special hardwoods and the loss of traditional barrel-making craftsmen.
Despite this change in materials, the fermentation techniques and ancestral recipes remain faithfully preserved.
A Flavor That Stays With You
Hòn Sơn fish sauce is known for its:
- Bold saltiness followed by a naturally sweet aftertaste
- Deep amber color
- Intense but clean aroma
- Completely chemical-free production
With fermentation lasting 15–18 months, the first extraction (nước mắm cốt) reaches 42–43°N, and the best batches can achieve up to 45°N—a rare and premium standard.
A Proud Heritage of Lại Sơn
Though the craft is no longer as bustling as in its golden era, Hòn Sơn fish sauce continues to embody the essence of a timeless tradition. It remains a symbol of local pride and a must-try specialty for every visitor who sets foot on this peaceful island in the Kiên Hải Special Zone.
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