Monday, May 3, 2010

Fish sauce, the taste of the sea

Quality fish sauce can only made from fresh anchovies
In the quiet fishing village of Phan Thiet, anchovies and salt are fermented to create a liquid said to have some unusual properties – able to cure sore throats, aid divers and improve singers’ performances.

Fish sauce, the extremely pungent and salty amber liquid, is a staple in Vietnamese cuisine, used as an ingredient in cooking and as a condiment.

The southern resort island of Phu Quoc is possibly Vietnam’s most famous fish sauce-making area. But Phan Thiet, on Vietnam’s south-central coast, is also well-known for its top-grade product, produced the traditional way. more>>

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