Phu Quoc fish sauce

Phu Quoc fish sauce begins with anchovies, salt and many months of fermentation in large wooden vats. The traditional product is protected by a geographical indication. When buying, read the label and origin carefully instead of judging the bottle only by its protein figure.

Dãy thùng ủ nước mắm ở nhà thùng Phú Quốc, ảnh năm 2015 — Thùng gỗ ủ nước mắm tại một nhà thùng Phú Quốc, ảnh chụp năm 2015. · Wikimedia Commons - Frank Fox

Những thùng ủ nước mắm tại Phú Quốc — Thùng ủ cá trong một cơ sở sản xuất nước mắm tại Phú Quốc. · Wikimedia Commons - Stefan

Shop and learn

Check the producer, ingredients and geographical-indication information on the label. Protein level can be useful, but whether a fish sauce works best for dipping or cooking also depends on salinity, aroma and your own taste. If possible, taste before buying several bottles or a large size.

What to know when ordering

Two fish sauces with the same protein level do not necessarily taste alike. Fermentation method, aroma and finish can differ, while geographical-indication protection has its own requirements for origin and production. A large “Phu Quoc” name on a label by itself does not prove that a product meets the protected standard.

Before eating or buying

Read the label carefully and check the product's stated origin.
Taste or smell the fish sauce before buying a large bottle if sampling is offered.
Ask how the bottle should be packed if you plan to take it on a flight.
Distinguish between a product that uses the words Phu Quoc and one that actually carries the protected geographical indication.