Nam O fish sauce village

When talking about Nam O fish sauce, it's safe to say it's a specialty of Quang Nam province.

The Nam O fish sauce village was established in the early 20th century. Nam O is a small fishing village located at the mouth of the Cu De River, at the foot of the Hai Van Pass, now part of Hoa Hiep ward, Lien Chieu district, Da Nang city. For a long time, Nam O fish sauce has been famous in both domestic and international markets. Nam O fish sauce is not only renowned for its aroma but also permeates a stretch of the main highway connecting Vietnam for more than a kilometer. Travelers passing through are drawn to the unmistakable smell of fish sauce, lingering among passing vehicles.

What makes Nam O fish sauce special is perhaps its unique processing method. Nam O fish sauce is made from anchovies caught in the third lunar month (because they have a very high protein content), carefully selected for their size, and not washed with fresh water, as this would spoil the fish and cause it to rot if left for too long. While regular anchovies cost around 2,500-3,000 VND/kg, anchovies from Nam O can fetch up to 6,000 VND/kg, and are not always available. The fermentation vats must be made of jackfruit wood, with gravel and brooms placed at the bottom, and the fish sauce must be filtered using a broom to ensure a pure, fragrant product. A single vat typically holds 200-300 kg of fish, yielding about 100-150 liters of first-grade fish sauce after 12 months. The remainder is filtered to produce second and third-grade fish sauce, sold at a lower price.

When mixing the fish, ensure that the salt is evenly distributed and the fish is not crushed. Carefully arrange the fish in layers in the jars containing the salted fish. Place a woven bamboo or dried palm leaf grate on top and secure it. Cover tightly and place in a dark, dry, clean, and well-ventilated room, maintaining a moderate temperature. After about six or seven months, mix the salted fish again. When a white layer of mold appears on the grate, remove the grate and skim off the mold. Salted fish in March, near the Lunar New Year, begin filtering the fish sauce. Gently remove the grate, mix the fish sauce thoroughly, and filter it using a fine cloth. The fish sauce flows slowly, has a deep red color like amber, and emits a very attractive aroma.

And another important thing is that the salt used to preserve the fish must be sourced from Nha Trang ( Khanh Hoa ), Quang Ngai, and Binh Thuan. The salt should be pure white, large, mature, sun-dried, and protected from rainwater. It should be spread on a dry cement floor for five to seven days to allow the bitter liquid to drain out, then stored in jars for several years before being used.

Currently, the Nam O Traditional Fish Sauce Village Association has been established and recognized by the Vietnam Intellectual Property Office, which has granted the Association a collective trademark certificate.

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