Discover the process of making the famous fish sauce of Sa Chau village.

For over 200 years, the Sa Chau fish sauce village in Giao Hung commune has preserved and developed the traditional fish sauce making process with its elaborate fermentation stages. From fresh fish and white salt to the jars of fish sauce exposed to the sun and wind along the coast, everything contributes to the rich and distinctive flavor, making Sa Chau fish sauce a source of pride and one of the typical specialties of Ninh Binh province.

The traditional fermentation vats are meticulously cared for by the people of Sa Chau village through each stage of the process.

Sa Chau village, also known locally as Goi village, has long been famous for its traditional fish sauce making. According to local records, Sa Chau fish sauce has been known since the time of King Minh Mang and was once a renowned product of the coastal region of Nam Dinh in the past.

For the people of Sa Chau, the value of each drop of fish sauce lies not only in its rich and distinctive flavor, but also in the culmination of experience, meticulousness, and love for their traditional craft.

According to those involved in the trade, the traditional Sa Chau fish sauce production process requires meticulous attention to detail at every stage. The main ingredients include fish, shrimp, and sea salt. From the very beginning of the ingredient selection process, the locals set strict requirements to ensure the quality of the finished fish sauce.

The people of Sa Chau carefully select fresh fish to make their traditional fish sauce.

The fish and shrimp used to make fish sauce are all characteristic seafood from the Giao Hung sea region, carefully selected immediately after being caught. The fish used for making fish sauce are not refrigerated, are not crushed, and are only harvested at their fattest time of year, such as anchovies in winter and mackerel in spring.

Fish caught in late winter and early spring are of the best quality; young fish lack sufficient protein, while overly mature fish with large intestines can result in bitter-tasting fish sauce. To preserve the freshness and natural flavor of the ingredients, people use bamboo baskets and containers to transport seafood from the sea, avoiding the use of metal or plastic containers to prevent affecting quality.

Those who work in this profession regularly stir the fermented fish paste to allow the ingredients to ferment naturally.

Besides using fresh ingredients, the salt used for fermentation is also very carefully selected. The people of Sa Chau only use seasonal salt from the Bach Long sea area, characterized by its large, clean, shiny, and white grains; they do not use salt from the dry season, and it must be stored for over a year to reduce bitterness, resulting in a milder and more fragrant fish sauce.

After careful selection and thorough cleaning, the ingredients are not cooked but instead fermented with salt in large cement tanks using the traditional fermentation method for 12 to 18 months. The people of Sa Chau usually ferment according to a ratio suitable for each type of ingredient and time of year; on average, 14-18 kg of salt is used for every 100 kg of fish.

Those involved in the trade must constantly monitor and stir the fish and shrimp to ensure they are thoroughly cooked and naturally fermented. It is this prolonged fermentation process between the fish and salt that creates the distinctive aroma, color, and nutritional value of Sa Chau fish sauce.

The process of extracting and manually filtering the fish sauce concentrate after a long fermentation period.

Each drop of pure fish sauce is meticulously extracted by hand after a long fermentation process.

After filtering, the fish sauce is transferred to small jars and left to dry in strong sunlight for 3-4 days, which helps to enhance its aroma and flavor.

After sufficient fermentation time, under the influence of natural sunlight and wind, the fish sauce concentrate gradually rises to the surface with its characteristic clear, amber color. At this point, the producers use a bamboo basket lined with cloth to filter the concentrate, then pour it into small jars with a capacity of 3-5 liters and leave them to dry in the yard or on the roof to continue "experiencing the dew and sun."

This process helps the fish sauce to gradually concentrate, creating a rich flavor and distinctive aroma. According to those in the trade, the fish sauce is considered ready when the water content has reduced to about seven-tenths and a natural layer of fine powder appears on the surface.

Locals check and promptly cover the fish sauce vats when the weather turns rainy.

However, because it is not boiled, Sa Chau fish sauce is very sensitive to rainwater. Therefore, whenever the weather changes, those involved in the trade must quickly cover the vats and tanks of fish sauce to avoid affecting its quality. For many households involved in the trade, monitoring the fish sauce has become a daily habit; whether it's day or night, they must promptly handle any rain that might occur.

Ms. Mai Thi Ty, a fish sauce maker in Sa Chau village, shared: “The fish sauce making profession depends heavily on the weather; the more consistent the sunshine, the better the fish sauce. Just a slight oversight, allowing rainwater or tap water to get in, can spoil the fish sauce, making it cloudy and reducing its quality. Therefore, no matter how busy we are, there must always be someone on duty to monitor and cover the fish sauce promptly when the weather changes.”

The jars of fish sauce are then left to dry in the sun to enhance their flavor.

After the initial stage of "sun-dried" fermentation, the fish sauce is stored in large earthenware jars placed outdoors for further fermentation, using a method called "shaded fermentation," to ensure even ripening and enhanced aroma. The longer the fermentation time, the more fragrant and flavorful the fish sauce becomes; a minimum of 3 months or more is required for the flavor to reach its characteristic harmony.

After the fermentation period, the fish sauce is filtered one more time before being bottled and marketed. To create a batch of high-quality traditional fish sauce, from selecting the raw materials to the finished product, it usually takes 1.5 to 2 years.

After the processing stages, the finished Sa Chau fish sauce has a beautiful color, rich flavor, and is high in protein.

Mr. Vu Van Ba, who has been involved with the traditional Sa Chau fish sauce making village for nearly 40 years, shared: “To judge a batch of good fish sauce, you must rely on the harmony of aroma, color, and aftertaste. Sa Chau fish sauce, when up to standard, will have a golden brown color with an amber sheen, a natural consistency like honey, and a characteristic mild aroma of traditional fish sauce. When tasted, the mild saltiness spreads on the tip of the tongue, then lingers with a distinctive sweet aftertaste, creating the unique character of Sa Chau fish sauce.”

After completing the processing steps, the fish sauce is bottled, canned, and sorted by volume for market distribution at prices ranging from 80,000 to 100,000 VND per liter, depending on the type and protein content of the product.

Comrade Phung Van Trung, Head of the Economic and Infrastructure Department of Giao Hung commune, said: The Sa Chau fish sauce village currently has about 50 households maintaining the craft. Nowadays, many households in the village have boldly expanded their scale, invested in more modern filtration, pumping, and bottling systems; focused on building their own brands, registering OCOP products, and simultaneously promoting and selling on social media platforms, bringing Sa Chau fish sauce to consumers in many provinces and cities nationwide.

Despite the development of many modern production methods, the people of Sa Chau still persistently preserve their traditional craft with diligence and love for the flavors of their homeland. The rich, flavorful fish sauce today is not only a distinctive culinary product but also the culmination of experience, time, and the cultural heritage of the fishing village passed down through generations.

Tran Giang - Nguyen Huy

Source: https://baoninhbinh.org.vn/kham-pha-quy-trinh-lam-nuoc-mam-nuc-tieng-lang-sa-chau-260518114405329.html