With its unique geographical conditions, Nam O fish sauce is a typical rural product aiming to become the first product of Da Nang to bear a geographical indication.
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| With its unique quality and geographical characteristics, Nam O fish sauce has established itself as a quintessential rural product. Photo: PHAM TOAN |
The topography of the "Nam O" geographical indication area is a coastal plain of Da Nang Bay with diverse natural features, including the sea, peninsula, rivers, and streams. The bay's mouth slopes gently towards the northeast, and the distances between the contour lines are fairly regular. This is the traditional Nam O fish sauce production area, located in Hoa Hiep Bac and Hoa Hiep Nam wards (Lien Chieu district). Surrounding the village is a hilly area with an altitude of approximately 700-1500m, with steep slopes concentrated in the west and northwest. This area contains many headwater forests that help regulate the climate between the sea and the hilly region, creating a good and sustainable ecological environment for the Nam O fish sauce production area.
The general topography features numerous mountain ranges extending to the sea, interspersed with low hills and narrow coastal plains, creating estuaries such as the Han River and the Cu De River, as well as several sandbanks and submerged depressions (riverbeds) that generate groundwater rich in pure minerals, essential for fish sauce production and daily life. Currently, many ancient Cham wells in Nam O still exist, providing evidence of these natural conditions.
Air temperature in Nam O is a crucial factor greatly affecting the quality of Nam O fish sauce. According to recorded data, the maximum and minimum monthly temperatures in Nam O show a large temperature range of approximately 6.5°C between day and night. This large difference in temperature between day and night in Nam O affects the natural fermentation process, metabolism, and protein breakdown during the initial period from April to September. During this time, fish and salt are fermented, producing a liquid called "nuoc boi" (fermented fish sauce).
When daytime temperatures reach around 34°C, conditions are favorable for microorganisms to proliferate, producing bubbles that cause the brine in the fermentation vats to rise. At night, the temperature drops to 26°C, reducing the activity of microorganisms and causing the brine to fall. This process continues for a long period of 4-5 months, with the brine rising and falling in the vats, ensuring a regular and continuous exchange of salt and fish. This prevents the fish in the vats from spoiling, which is the cause of ammonia nitrogen formation (a substance that causes unpleasant odors) in fish sauce. In addition, the rising and falling of the brine helps to thoroughly break down proteins into amino acids (nutrients and aromatic compounds) in the finished Nam O fish sauce.
Nam O fish sauce is made from 95% fresh anchovies and a very small amount of other small fish. Nam O fish sauce makers use a pressing method for the first three months and stirring for the remaining time to allow the fish bones and flesh to dissolve evenly, creating the fish sauce. When the liquid turns a reddish-brown color and floats to the surface, the fish sauce is ready and is filtered. The fermentation process takes over 12 months. The fish sauce makers use multiple layers of clean cloth lined in a large bamboo funnel, allowing the fish sauce to slowly drip down. The fish sauce is filtered only once to obtain the concentrated fish sauce, which is then left in a dry, airy place for 5-10 days to allow the moisture to evaporate, resulting in a stable color.
Therefore, in terms of sensory characteristics, Nam O fish sauce does not change color but remains amber brown, with a characteristic strong aroma and a salty taste followed by a long-lasting, rich, sweet aftertaste. In terms of biochemical characteristics, the amino acid nitrogen content relative to total nitrogen is not less than 43.5% and increases with the increase in total nitrogen content. The ammonia nitrogen content relative to total nitrogen is not greater than 14.2% and decreases with the increase in both total nitrogen and amino acid nitrogen content.
The earthenware jars used for fermenting Nam O fish sauce are round and made of fired clay, making them durable, sturdy, antibacterial, and resistant to salt corrosion. Furthermore, earthenware jars are isothermal (they retain and withstand heat well, remaining stable and less prone to change). During fermentation, the biological reactions generate heat, thus remaining unaffected by adverse factors for over 12 months. Nam O fish sauce is filtered only once to extract the pure fish sauce; it is not diluted or mixed with other ingredients. The remaining sediment is discarded, and the jars are washed to prepare for the next batch.
It can be said that Nam O fish sauce is the culmination of the finest qualities of the Da Nang coastal region, while also embodying the unique historical and cultural values of the local community. In 1958, Nam O fish sauce under the Hong-Huong brand, produced at house number 42, National Highway 1, Nam O, was recognized as pure and high-quality by the Pasteur Institute under License No. 4267 dated July 15, 1958. In 1978, Nam O fish sauce won third prize in the Central-Western Highlands region at the Da Lat agricultural fair. In 2009, the Vietnam Intellectual Property Office granted a Certificate of Collective Trademark for Nam O fish sauce to the Nam O Fish Sauce Village Association under Decision No. 26266/QD-SHTT dated December 16, 2009, and this was renewed under Decision No. 1973/QD-SHTT dated January 9, 2018. Nam O fish sauce is a prestigious brand recognized in 2006 by the International Fair Center.
Nam O fish sauce was awarded the 1,000th Anniversary of Thang Long -Hanoi Commemorative Medal in 2010. In 2016, Nam O fish sauce received the certification as a typical rural industrial product of Da Nang city. In 2017, Nam O fish sauce was awarded the title of Famous Agricultural Product by the Organizing Committee of the program to build and promote Vietnamese agricultural brands and products.
Many famous traditional Nam O fish sauce brands such as Huong Lang Co, Di Sau, Di Nhut, Binh Minh, O Long, Tran Ngoc Vinh, Ba Cu, Ba Hoa, Ba Sieng, Ba Lu, Bay Tri, Hai Hiep, Hai Lien, Bay Ngung, Hong Huong... are gradually conquering the markets of major cities like Hanoi and Ho Chi Minh City. On August 27, 2019, the Ministry of Culture, Sports and Tourism issued Decision No. 2974/QD-BVHTTDL recognizing "The craft of making Nam O fish sauce in Hoa Hiep Nam ward and Hoa Hiep Bac ward, Lien Chieu district, Da Nang city as a National Intangible Cultural Heritage".
This is a great source of pride and a well-deserved reward, recognizing the efforts of the Lien Chieu district government, Da Nang city, and especially the people of Nam O fishing village in preserving the traditional fish sauce making craft, which has a history of hundreds of years. It also serves as a great motivation for the villagers to continue promoting the reputation and historical value of "Nam O Fish Sauce" in a way that both enhances heritage value, preserves the traditional fish sauce making craft, and develops tourism in a sustainable manner.
VU THI BICH HAU
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