(TITC) – Situated in the middle of Vietnam’s southwestern sea, the pearl island of Phu Quoc has long been famous for its pristine charm. With turquoise beaches stretching endlessly, colorful coral reefs, and vast primeval forests, the island captivates travelers from around the world. Yet beyond its breathtaking landscapes, what truly defines Phu Quoc is not only its scenery but also its taste. For more than 200 years, a traditional craft has been preserved and passed down through generations: the making of Phu Quoc fish sauce.
Traditional fish sauce fermentation barrels in Phu Quoc
Traditional Fish Sauce Barrels in Phu Quoc
The fish sauce production facilities, concentrated in Duong Dong and An Thoi wards (today belonging to Phu Quoc City, Kien Giang Province), are not merely workshops. They are living museums that preserve the skills, knowledge, and dedication of local artisans. The process of creating fish sauce here is considered an art. Anchovies, mainly black anchovy or stripe anchovy, are caught during the peak season when their quality is at its best. Immediately salted on board to keep the fish fresh, they are then mixed with sea salt according to a golden ratio before being stored in massive wooden barrels made from evergreen trees.
The fermentation process takes from 12 to 15 months, during which time the mixture matures naturally. The first extract, called nuoc mam nhi, is drawn from the bottom of the barrel. It is the purest and most refined fish sauce, boasting a protein content above 35°N, a deep amber color, a strong yet balanced flavor, and a signature aroma that industrial products can never replicate.
From Heritage to Tourism Development
In May 2021, the Ministry of Culture, Sports, and Tourism officially recognized the craft of Phu Quoc fish sauce making as a National Intangible Cultural Heritage. This recognition marked a historic milestone. It not only protects a treasured cultural practice but also paves the way for sustainable development, where heritage conservation goes hand in hand with tourism and community livelihood.
Today, more and more production houses are opening their doors to visitors. Tourists have the chance to witness the meticulous production process, admire the enormous wooden barrels that have been used for decades, and, most importantly, taste authentic fish sauce right at its birthplace. Such immersive experiences attract not only Vietnamese visitors but also international travelers, especially those who value gastronomy and cultural authenticity.
Economic and Cultural Values
Tourism linked with the fish sauce craft plays a vital role in promoting sustainable local development. Thanks to the joint efforts of the government and producers, the Phu Quoc fish sauce brand has received Geographical Indication protection in the European Union (EU). This achievement elevates the global prestige of the product, increases its market value, generates employment for local people, and further strengthens the image of Phu Quoc as a destination that harmonizes culture, tradition, and innovation.
A Cultural Goldmine for the Future
In the broader context of developing high-quality tourism and meeting travelers’ desire for authentic cultural experiences, the Phu Quoc fish sauce craft village shines as a cultural treasure. It offers visitors not only the chance to enjoy a unique flavor from the sea but also to hear stories of resilience, craftsmanship, and national pride. The combination of heritage preservation and community-based tourism development represents a promising path for Phu Quoc’s future.
By protecting traditional values while embracing modern opportunities, the Phu Quoc fish sauce village continues to affirm itself as both a symbol of Vietnamese culinary heritage and a magnet for global travelers.
Tourism Information Technology Center
