Preserving the soul of traditional Phan Thiet fish sauce.

Despite her advanced age, Mrs. Truong Thi Huu Nga, the owner of Nam Thanh Huong fish sauce business (Phu Thuy ward, Lam Dong province), remains dedicated to her craft, regularly bringing her family's traditional products to fairs and exhibitions both within and outside the province. For her, it's not just about business, but also about the responsibility of preserving the heritage left by her ancestors for over two centuries.

Ms. Nga, with her love for her profession, preserves the traditional values ​​of her coastal homeland.

A legacy from the "Hám hộ" of yesteryear.

“Since the beginning of this year, thanks to the support of government agencies, I have had the opportunity to introduce my family's traditional anchovy fish sauce to Ho Chi Minh City and some other localities. Recently, I participated in two booths at Le Thi Rieng Park and Binh Phu Park,” Ms. Nga shared.

Phan Thiet is traditionally the cradle of fish sauce making, thanks to its abundant anchovy resources and unique coastal climate. When discussing the craft of making fish sauce, locals cannot forget the families who have been involved for generations, possessing deep knowledge of fermentation techniques and processing methods, and playing a crucial role in maintaining and developing the trade. They are known as "Ham Ho," a title associated with prosperity and prestige in the profession.

Her family is one of the well-known "Ham Ho" clans with a long history in the old Duc Thang ward, spanning over 200 years. Inheriting techniques and traditions through generations, her parents continued the business before 1975, producing traditional fish sauce under the Hung Huong brand. The product was packaged in ceramic jars, tin containers, or wooden drums and distributed throughout Central Vietnam and Saigon at that time.

The memories of that golden age are still vividly etched in her mind. In her generation, she continued the legacy of her ancestors. In 2000, she registered the Nam Huong brand at the Intellectual Property Office, but due to a name conflict with a brand in Phu Quoc, she changed it to Nam Thanh Huong Traditional Anchovy Fish Sauce to maintain its unique identity. Despite the name change, the essence of the fish sauce making craft remains intact: fresh anchovies, clean salt, and natural fermentation for 12 months or more.

Preserving the craft through faith and perseverance.

In a competitive market where many types of industrially produced fish sauce have emerged, she still chooses the difficult path, sticking to traditional methods. For her, each bottle of fish sauce is not just a product, but also the culmination of patience, careful selection, and love for the craft.

To maintain customer trust, Ms. Nga places great emphasis on the raw material sourcing process: the fish must be fresh, the salt must be clean, and every step of the process is standardized. This rigorous process has helped her products pass numerous inspections and receive recognition through various certifications: "High-Quality Vietnamese Goods Meeting Standards" in 2015, the title of "Typical Rural Industrial Product" of the province for eight consecutive years from 2018 to the present, and most recently, achieving OCOP 3-star status in 2025...

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Making traditional fish sauce cannot be rushed. Each batch of fish sauce must have time to mature naturally; the longer it matures, the richer the flavor. The production process absolutely does not use preservatives or additives; clean fish sauce is a prerequisite for maintaining customer trust.

Ms. Truong Thi Huu Nga - a household producing Nam Thanh Huong fish sauce.

At over 60 years old, when many have chosen a peaceful retirement, Mrs. Nga still perseveres by her fermentation vats, tirelessly transporting fish sauce to various places. For her, preserving the fish sauce making craft is not just a means of livelihood, but also a way to safeguard the traditions of her coastal hometown, to honor her ancestors who passed down the trade, and to preserve the unique character in every drop of savory fish sauce. Each drop of fish sauce is the culmination of the sea, the sun, the wind, and countless months of waiting.

In the context of integration, industrially produced fish sauce with low prices and attractive packaging has been attracting consumers. However, the perseverance of traditional fish sauce producers in Phan Thiet, like Mrs. Nga, is the way to preserve, continue, and spread the traditional flavor of Phan Thiet fish sauce.

Source: https://baolamdong.vn/giu-hon-nuoc-mam-truyen-thong-phan-thiet-387919.html