Aunt Can's family secret sauce

Di Can fish sauce brand is no longer strange to the whole country, even reaching out to the world .

Although it is all fish sauce, Mrs. Can's secret recipe produces delicious fish sauce that satisfies the taste buds.

Aunt Can's fish sauce is sold at a stall in Han market - where Mrs. Can started her fish sauce business. Photo: BICH VAN

Ms. Nguyen Thi Can (born in 1948, from Tam Ky city, Quang Nam province) comes from a farming family. At the age of 20, she went to Da Nang to earn a living and applied for a job at fish sauce factories. Thanks to her skillful hands and talent in housework, she researched her own way of making fish sauce and opened a fish sauce stall at Han market (Da Nang) in 1980.

The fish sauce stall initially sold fermented fish sauce, shrimp paste, pickled fish sauce... all made by Mrs. Can herself from anchovies and shrimp bought from fishermen in the sea of Da Nang . At that time, Han market also had many fish sauce stalls, but Mrs. Can always "bought and sold well" because of the distinct taste of the fish sauce.

Mrs. Can has a total of 6 children, including 3 girls and 3 boys. Since childhood, she taught her daughters the secret of making fish sauce and all three daughters followed her career. The youngest daughter, Truong Thi Thanh Minh (born in 1977), is considered the most successful with her own brand name "Aunt Can's youngest daughter".

In addition to being sold at Han Market, Aunt Can's fish sauce is available in most supermarkets and large and small markets. Talking about her mother's secret, Mrs. Minh said that it only depends on her hands and the careful selection of ingredients. Mrs. Can taught her children that if they want delicious fish sauce, the ingredients must be good; that is, anchovies, shrimp or prawns must all be fresh. The fish sauce must be marinated immediately after being brought in from the fishing boat to produce delicious fish sauce. In addition, the children absolutely must not add preservatives to the fish sauce because doing so is harmful to the health of consumers. The fish sauce bottle has an expiration date, the best fish sauce is when it is just finished and the longer it is left, the more the flavor will fade.

Currently, Mrs. Minh is planning to transfer the fish sauce making process from manual to an assembly line system, using modern machinery but still maintaining the quality of the fish sauce so that her children can continue the business. "Preserving the Di Can fish sauce brand is something we will definitely do so that it will never be lost and keep the reputation with those who have trusted and used our family's fish sauce for over 50 years" - Mrs. Minh said.

Source: https://nld.com.vn/bi-quyet-gia-truyen-mam-di-can-196250124134854548.htm