Besides the rich ingredients and meticulous preparation, the appeal of Vietnamese cuisine also comes from the special spices that are indispensable in creating the harmony of the dish as well as bringing a distinctive, rich Vietnamese flavor.
Vietnamese cuisine is a vivid picture, blending fresh flavors with rich cultural stories of each region.
Each region of Vietnam is proud to offer unique dishes, from the spicy flavors typical of Central cuisine to the freshness and lightness of Northern dishes and the richness of Southern specialties.
For example, the famous Northern pho with its rich broth and the aroma of cinnamon, star anise, and grilled ginger mixed into each noodle creates an irresistible, delicate flavor. Coming to the Central region, diners will find it hard to forget the tray of banh beo, nam, and loc from Hue with each small cake filled with red shrimp and an eye-catching layer of scallion oil, the soft and chewy cake blending with the salty and sweet taste of shrimp paste.
Southern broken rice is "nostalgic" with fragrant grilled ribs, combined with sweet and sour fish sauce, fatty pork skin and egg rolls, all blending into an attractive symphony of flavors.
However, no matter how perfect the pho broth is, it will lack its completeness without a little fish sauce at the last step to enhance the flavor. A tray of Hue cakes will become bland without a bowl of rich dipping sauce to balance the taste. Broken rice, even with all the "toppings", will not be enough to keep diners coming back without a bowl of delicious, thick dipping sauce.
Fish sauce is not the focal point of each dish, but it plays a powerful role, acting as a subtle bridge between ingredients, honoring the value of each individual ingredient to bring a profound and memorable culinary experience to the diner.
It is not difficult to understand why fish sauce is an essential ingredient in most Vietnamese dishes. This special condiment was born from the creativity of people living along the coastline of more than 3,260 km. From Hai Phong , Quang Ninh to Quy Nhon, Phan Thiet, each locality has its own unique fish sauce processing secret, creating unmistakable flavors.
In Phu Quoc, fish sauce is made according to the fishermen's century-old secret, through the process of fermentation in wooden barrels, creating a rich, delicious and irresistible flavor.
As the owner of a large-scale fish sauce factory system in Phu Quoc, Masan not only focuses on preserving the traditional methods of production but also ensures that all international standards are met during the production process. With an area of approximately 22,000 m2 and nearly 500 wooden barrels that can hold up to 10,000 tons of fish, the factory clearly demonstrates serious investment and quality in each fish sauce product.
Large-scale factories adhere to the principle of focusing on each ingredient and detail in the production process, ensuring strict quality. Anchovies are carefully selected according to dozens of criteria for freshness, dryness and the ratio of trash fish, combined with coarse salt from Ba Ria - Vung Tau and pure water from the island's underground stream.
In Phu Quoc, fishermen skillfully mix anchovies with refined salt in a ratio of 3 fish to 1 salt right on the boat to preserve freshness, and then the fermentation process takes place continuously for 12 months in wooden barrels to produce the most delicious drops of fish sauce.
The fish sauce essence is further processed and bottled according to international standards (ISO, HACCP), creating bottles of rich fish sauce with the sweet aftertaste of fresh fish, seductive aroma and attractive cockroach brown color.
The skillful combination of fish sauce and local specialties has enhanced the value of the dishes, leaving a deep impression on the hearts of diners.
This approach not only promotes sustainable production efficiency, but also helps to widely promote regional specialties, contributing to bringing local products to larger markets. This is also the foundation for building sustainable production models, creating development opportunities for the agricultural sector, especially in regions with rare specialty products.
In July 2023, Masan Consumer's Nam Ngu brand signed an agreement with the People's Committee of Ly Son Island District (Quang Ngai) and farmers to supply Ly Son garlic on a long-term basis to process Nam Ngu Chili Garlic Ly Son. This agreement ensures product output and promotes local economic development.
At the Hanoi Autumn Festival 2024, 63 special salads from all regions of Vietnam were displayed on a 6.5-meter-long Nam Ngu Chili Garlic Ly Son fish sauce bottle model. The event, with the participation of 20 artisans and professional chefs, set a record for the number of salads.
Masan Consumer is committed to promoting regional specialties. Not only garlic, the brand also plans to accompany farmers in developing products associated with local specialties such as ginger, chili, pepper, onion, and turmeric.
Through the strategy “Make Vietnamese Foods – Global Foods,” Masan not only increases the economic value of its products, but also brings Vietnamese cuisine to the international market, contributing to improving the economic life of farmers.
Source: https://danviet.vn/nuoc-mam-bi-quyet-gay-thuong-nho-cua-am-thuc-viet-20241223163039534.htm
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