Sa Chau Fish Sauce - Ninh Binh Tourism

The fish sauce making tradition in Sa Chau has a long history, closely linked to the lives of the coastal residents. Through generations, the local people have maintained 100% traditional handcrafted processing methods, with an extremely meticulous and elaborate process and almost no mechanical intervention. This is precisely what gives Sa Chau fish sauce its unique quality and reputation compared to many other places.

The main ingredients for this premium fish sauce are primarily fresh mackerel, scad, and small shrimp – characteristic fish of the coastal region. What's special is that the fish are selected without refrigeration, are not crushed, and are only harvested when they are fattest throughout the year. The people of Sa Chau divide the year into two distinct seasons: the dry season is for fish sauce production, while the rainy season is usually used for selling the fermented product. The period from mid-year is ideal for starting production, as the strong sunshine and high temperatures facilitate the fermentation process and ensure the best flavor.

Besides fresh fish, salt is also a crucial factor determining the quality of fish sauce. The salt used to make fish sauce must be purchased from the end of April to the end of May, and should be coarse, white, shiny, and loosely separated. It must also be aged in a warehouse for at least a year to mellow the bitterness, ensuring the fish sauce has a sweet aftertaste and a delicious aroma.

The process of making Sa Chau fish sauce requires meticulousness and patience. On average, each 10 kg of fish is marinated with about 1.2–1.3 kg of salt, then continuously fermented for six months until the fish completely decomposes. After fermentation, the mixture is filtered through a bamboo sieve lined with cheesecloth, extracting the first drops of pure fish sauce – golden, shimmering, rich, and intensely fragrant. It is this careful attention to detail in each step and the love of the craft that creates the distinctive flavor of Sa Chau fish sauce – a rich, salty taste of the sea, a subtly sweet aftertaste, and unlike any other fish sauce.

Today, Sa Chau fish sauce is not only trusted by local people but is also available in many provinces and cities throughout the country. It is not just a culinary product, but also a source of pride for the local people, being preserved and sustainably developed over time. Each drop of fish sauce not only contains the delicious taste of the sea, but also embodies the human spirit and the story of an ancient craft village that is persistently preserving its traditional flavor for today and tomorrow.

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