{"id":15106,"date":"2022-04-09T09:56:50","date_gmt":"2022-04-09T02:56:50","guid":{"rendered":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/nuoc-mam-phu-quoc-kien-giang\/"},"modified":"2022-04-09T10:22:30","modified_gmt":"2022-04-09T03:22:30","slug":"nuoc-mam-phu-quoc-kien-giang","status":"publish","type":"famous-specialty","link":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/nuoc-mam-phu-quoc-kien-giang\/","title":{"rendered":"Phu Quoc fish sauce – Kien Giang"},"content":{"rendered":"
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Phu Quoc fish sauce is one of the famous fish sauce not only in Vietnam but also known in many countries around the world. <\/font>Phu Quoc fish sauce is produced from the main ingredient of Phu Quoc anchovy, with a tradition of over 200 years.<\/font><\/font><\/p>\n
Any type of fish can be used to make fish sauce, but Phu Quoc fish sauce producers only use anchovies as raw materials. <\/font>The best anchovies for fish sauce are Striped Pepper and Com Than. <\/font>People mix 2 or 3 parts of fish with 1 part of salt and then leave for 1 year, the longer the protein content, the higher the protein content, but the fish sauce is less fragrant and the color is darker. <\/font>People also bury fish sauce for a few years, at that time the color of fish sauce turned black, called fish sauce, used to cure diseases. <\/font>If you use rotten fish, the time will be faster, but the fish sauce is not fragrant and the color is not beautiful.<\/font><\/font><\/p>\n
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