Phu Quoc Island which was named Pearl Island who is also the largest island in Viet Nam. In 2006, the biosphere reserve area of coastal and island district, Kien Giang, including Phu Quoc Island has been recognized by Unesco as a biosphere reserve in the world.
Phu Quoc Island lies in a system of 22 large and small islands creating a Phu Quoc island district, on the Gulf of Thailand, Kien Giang province. The entire island has an area of 589.23 km². Although there are lots of money invested in hotel projects, luxury resorts, restaurants, Phu Quoc Island has retained pristine, peaceful as a heaven for tourists, especially nature lovers.
What makes guests amused and impressed when coming to Phu Quoc is warm blue sea waters, fine sand beaches and the mountains deep wilderness. The most appropriate time to travel Phu Quoc Island is from December to March with an average temperature between 25 and 27 degrees Celcius. The tourists should not to miss enjoying the dish by fishermen caught in the moonlight at Dinh Cau night market.
Phu Quoc is known as “The Capital of Fish Sauce” of Viet Nam. Sweet and sour sauce kind of Phu Quoc is the first product to be protected under the Regulation on the Protection of European origin (PDO) in 2003.
However, Phu Quoc Island is not only beautiful in winter. Visiting Phu Quoc Island, guests will find the tourism potential of this very large island with many monuments and interesting landscapes such as Phu Quoc National Park; Thoi Islands; Excoriation; Historic sites Cay Dua prison; Phu Quoc fish sauce village…
Phu Quoc National Park is one of Southern National Park remains intact jungle and is a convergence of many natural beauties of the forest, sea, streams, waterfalls and mountains.
Why A traditional fish sauce factory is special ?
Phu Quoc is famous for its production of very high quality fish sauce which is exported worldwide and is a major contributor to the islands economy. Fish sauce or nuoc mâm is a dipping sauce which complements most Vietnamese meals to add a saltiness flavour. It is made from combining anchovies, salt, and water and sometimes the pepper grown on the island and fermented through various stages for six months up to a year before being drained from the large barrels into different grades from the top quality lighter coloured sauce to the basic cooking sauce, both of which are high in protein. Phu Quoc produces over an incredible 12 million litres of fish sauce each year and has around 85 factories on the island, so it’s well worth visiting one of the many factories on the island.
The freshest fish makes the best fish sauce. The primary ingredient in fish sauce is select fresh wild-caught anchovy from the crystal clear waters off the Phu Quoc island archipelago. Locals use only black anchovy (Ca Com) to lend a unique character and superior flavor to the nước mắm nhi.
Artisanal not processed. A centuries-old traditional method of slow fermentation in large tropical wood barrels to achieve the smoothest, richest, and sweetest flavor.
What to explore at A traditional fish sauce factory?
At first glance, the giant wooden vats may make you think you’ve arrived for a wine tasting, but one sniff of the festering nuoc mam essence jolts you back to reality.
Most of the sauce produced is exported to the mainland for domestic consumption, though an impressive amount finds its way abroad to kitchens in Japan, North America and Europe. There’s no admission charge to visit, although you’d be best off taking a guide along unless you speak Vietnamese.
Visiting the Phu Quoc fish sauce, you will witness the scale of the sauce base and a process for forming droplets scrumptious sauce. The giant carts lined up for visitors. Phu Quoc fish sauce through high in protein (36-40), the sweet, fragrant rice fish specialties Stripes only have in Phu Quoc.
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