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.
Tags: fish-sauce, patis, Vietnam
Posted in Current Events | 2 Comments »
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