Mr. Tran Minh Khoa, Chairman of Phu Quoc City People's Committee, said that from the early days, when mainland residents came to the remote island to make a living, they brought with them a spirit of persistent, creative work and a strong identity. In that journey, fish sauce is not just a product, but a symbol, a part of the flesh and blood, deeply attached to the lives of the islanders. From fresh anchovies offshore, through the hands of artisans with traditional secrets, after hundreds of days of fermentation, Phu Quoc fish sauce is born - clear as amber, naturally fragrant with an elegant scent, harmonious salty-sweet taste and rich in Vietnamese soul.
The fish sauce making industry in Phu Quoc has a history of more than 200 years. Before 1945, the islanders knew how to use the abundant anchovy resources around the island to produce fish sauce using the natural fermentation method. However, the consumption output was still low, the means and techniques of production were mainly manual, the highest quality of fish sauce was from 250 - 280 protein. Since 1945, the fish sauce production industry in Phu Quoc began to develop and flourish, the means and techniques of production were modernized, the output and quality of fish sauce were increasingly improved, reaching from 250 - 400 protein and up to now has reached over 400 protein.
Phu Quoc fish sauce is not only a national brand but also a cultural symbol of international stature. In 2013, Phu Quoc fish sauce was honored to become the first Vietnamese product to be granted Geographical Indication certification by the European Union in 28 countries; in 2021, the Ministry of Culture, Sports and Tourism recognized “Traditional crafts, folk knowledge - Phu Quoc fish sauce making” as a national intangible cultural heritage.
This festival is an opportunity for artisans to share techniques, secrets and stories of their profession. At the same time, it is a bridge for businesses to introduce products, find partners and expand markets. It is also an opportunity for tourists and consumers to directly experience the fermentation process, visit the barrel house, taste pure fish sauce, and gain a deeper understanding of the cultural, historical and scientific values behind each drop of fish sauce.
Source: https://cand.com.vn/Xa-hoi/festival-nuoc-mam-phu-quoc-truyen-thong-tram-nam-lan-i-nam-2025-i773076/
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