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>>