Product Description
When mentioning the concept of good fish sauce, we are talking about fish sauce. Fish sauce often has a high protein content, a rich, delicious flavor, and a beautiful, clear brown color. To create premium fish sauce, the artisans of Lang Chai Xua have gone through many elaborate processing stages. Good fish sauce must come from quality raw materials, from large, fatty anchovies that are carefully selected to salt that must be highly purified, all of which are paid special attention by the artisans. Fish and salt are mixed in the "golden ratio" of 3 fish: 1 salt, but in Lang Chai Xua, the secret to making good fish sauce is not just that.
After fermenting fresh anchovies with refined salt, the artisans of the barrel house will press the salted fish mixture tightly with bamboo grills and heavy wooden beams. Next, they cover the bamboo with dry brooms and whole husks to act as a natural filter for the slop to flow out. During the process of making fish sauce, artisans need to continuously adjust the ventilation and light transmission of the barrel house precisely and appropriately for each stage of fish decomposition and each stage of drawing for more than 12 months. All of the above stages must be coordinated harmoniously, technically, timely and on time.
In addition to the quality of salted fish and suitable weather, this is the formula and also the secret to making fish sauce that has been around for more than 300 years in the ancient fishing village of Phan Thiet.
Vietnam is blessed by nature with a long coastline with abundant seafood resources. This privilege has helped the fish sauce making profession develop remarkably and without knowing when, fish sauce has entered life and become an indispensable spice in Vietnamese meals. A perfect meal must have a bowl of fish sauce with spicy chili on the table. Many dishes, if not eaten with suitable fish sauce, seem to lack something very important, making the overall dish no longer attractive and delicious.
Vietnamese people use fish sauce for dipping raw food, stewing, and seasoning most dishes. Fish sauce is also mixed with other ingredients such as garlic, minced chili, lemon, sugar, etc. to create dipping sauces suitable for different needs. For example, broken rice must be eaten with candied fish sauce, banh xeo must be eaten with garlic chili fish sauce, hot pot must be eaten with peanut fish sauce, etc. It can be said that Vietnamese people cannot "live without" fish sauce.