Vietnam’s Got the Best Patis?

Posted on March 20, 2007 by deebeedee

What cognac is to France, the pungent, fermented fish sauce in Tinh’s vats is to Vietnam: A national treasure that shouldn’t be produced anywhere else. And everyone agrees that the best fish sauce, or nuoc mam, comes from the island of Phu Quoc. The islanders use only top-grade black anchovies, natural inputs and traditional storage methods to make their sauce, as they have done for a century or more.

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2 Responses to Vietnam’s Got the Best Patis?

  1. milkphish says:
    April 15, 2007 at 8:30 am

    Vietnamese fish sauce tastes cleaner and way less malansa (fishy?) than our patis. I love the Vietnamese way of adding fish sauce with a bit of water, ginger, sugar, and shredded carrots.

  2. deebeedee says:
    April 15, 2007 at 3:01 pm

    Interesting! We’ll pick up a bottle the next time we go to the Asian supermarket.

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