A wide variety of products for people to choose from.

The festival, held at the former Tax Department Store - 141 Nguyen Hue (District 1, Ho Chi Minh City), features activities connecting Vietnamese cuisine with traditional fish sauce products and regional specialties. It also serves as an opportunity to promote Vietnamese fish sauce culture to diplomatic missions and foreign tourists.

The festival features over 150 booths and various activities such as exhibitions on the fish sauce industry, honoring traditional fish sauce brands for public health, and introducing dishes made with fish sauce…

Lễ hội nước mắm lần thứ nhất tại TP.HCM: Đa dạng sản phẩm để người dân lựa chọn- Ảnh 1. — The fish sauce festival features a variety of products on display.

Mr. Dang Thanh Tai (57 years old), owner of a traditional fish sauce stall from Phu Quoc, came to the festival hoping to help customers choose quality fish sauce.

He is the fourth generation in his family to make fish sauce, a business that dates back to 1895. Although he graduated with a degree in mechanical engineering, since 1990 he has decided to dedicate himself to the family business, continuing to invest in and produce fish sauce. Not only has his family targeted the Vietnamese market, but they have also exported fish sauce abroad, making it easily accessible to Vietnamese expats and foreigners.

Lễ hội nước mắm lần thứ nhất tại TP.HCM: Đa dạng sản phẩm để người dân lựa chọn- Ảnh 2. — Mr. Tai introduces his family's fish sauce.

"The flavor and composition of our fish sauce suit the tastes of the vast majority of Vietnamese families, meeting food safety and hygiene standards. Nowadays, many people are changing their preferences for fish sauce. They prefer fish sauce with a milder aroma and saltiness for their daily meals. Therefore, we have also made adjustments to the flavor to meet consumer needs while ensuring that it contains no preservatives," Mr. Tai said.

Lễ hội nước mắm lần thứ nhất tại TP.HCM: Đa dạng sản phẩm để người dân lựa chọn- Ảnh 3. — Many types of fish sauce are on display.

Lễ hội nước mắm lần thứ nhất tại TP.HCM: Đa dạng sản phẩm để người dân lựa chọn- Ảnh 4. — Customers can sample the fish sauce before buying.

Ms. Le Thi Thuy Hang, representative of a fish sauce brand, said that at the fish sauce festival, their booth offered visitors a line of high-protein, natural fish sauce from Phu Quoc. The company also recreated wooden barrels used for storing fish, allowing customers to experience the fish sauce production process as closely as possible.

After being caught at sea, the fish are salted to preserve their freshness, resulting in fish sauce with a distinctive amber color. The fermentation process lasts from 12 to 15 months. Customers can determine whether the fish sauce is traditional or industrially produced based on its protein content. Additionally, traditional fish sauce contains no preservatives. Consumers can use these two factors to choose the right product.

Lễ hội nước mắm lần thứ nhất tại TP.HCM: Đa dạng sản phẩm để người dân lựa chọn- Ảnh 5. — The first-ever fish sauce festival was held in Ho Chi Minh City.

"On the market, this condiment comes from many regions, but Phu Quoc is slightly different from other places because it uses black anchovies. Due to natural conditions, anchovies produce fish sauce with the highest protein content, up to 43 degrees of protein," Ms. Hang shared.

Ms. Huynh Thi Thuy Tram (43 years old, residing in Tan Phu District) expressed that her criteria for choosing fish sauce for her family is traditional fish sauce with 30-40 degrees of protein, and no additives or flavorings. She came to the program to learn about many types of fish sauce from different regions.

Lễ hội nước mắm lần thứ nhất tại TP.HCM: Đa dạng sản phẩm để người dân lựa chọn- Ảnh 6. — Ms. Tram (right) and an acquaintance choose fish sauce.

"My hometown is a coastal area, and since I was a child, I've used fish sauce in cooking and seasoning. Besides its flavor, the choice of fish sauce depends on each family's income. Without fish sauce, the food wouldn't taste good; this condiment is always present in family meals," Ms. Tram said.

Ms. Mai Thi Hong (60 years old, residing in District 4) shared: "I bought a bottle of Phu Quoc fish sauce for 90,000 VND with 40% protein content. I usually choose fish sauce with a high protein content. When I came to the program, I saw many different types of fish sauce, so I enjoyed the trip while also looking for more suitable condiments for my family."