Secret to creating unique flavor of Hon Cau fish sauce in Vung Tau

Vietnamese fish sauce has long been famous for its delicious, rich flavor, created from two main ingredients: fish and salt. The difference in flavor largely comes from the type of fish and the processing method typical of each locality. That is why Hon Cau fish sauce in Vung Tau, Vietnam has left diners with unforgettable impressions of its unique flavor.

Phan Thiet and Phu Quoc fish sauce brands are very familiar to consumers, but few people know that Ba Ria Vung Tau also has Hon Cau fish sauce with a delicious and unique flavor. Currently, the coastal area of Ba Ria Vung Tau still has about 20 fish sauce production facilities, mainly concentrated in wards 12, 5, 6 of Vung Tau city and communes and towns such as Phuoc Tinh, Long Hai (Long Dien district), Phuoc Hai, Loc An (Dat Do district). Mr. Dao Dinh Tam, a technical staff of Hon Cau Fish Sauce Company Limited, said that most of these facilities use tanks, very few places still use large wooden barrels.

Not all types of wood can withstand the saltiness of fish sauce for a whole year, so people use oil wood. Good wooden barrels can be used for up to 60 years. The wood must be cut, planed clean, dried in the sun and treated in a special way, then joined together tightly so that the fish sauce does not seep out. The barrels are tied with straps made from old bamboo that has been soaked thoroughly, and coated with diesel and oil to prevent termites.

Each wooden barrel at Hon Cau facility holds thousands of kilograms of fish and salt, fermented using the pressing method. After at least a year, the fish will mature and float to the surface. The fish sauce maker will use bamboo or wooden sticks to hold them down, preventing the fish from floating.

The main ingredient for making fish sauce is anchovies caught from the Vung Tau sea. Anchovies are popular because of their sweet meat and few bones. Fish sauce factories are usually located along the coast, so the fish are mixed with salt immediately after being brought back from the boat to preserve their freshness.

According to locals, the fish sauce making profession has existed in the coastal area of Ba Ria - Vung Tau for hundreds of years. This area has a source of delicious salt, less bitter, large grains, dry, firm and salty, which is bought by many factories in Hue and Kien Giang to make fish sauce. Normally, new salt will be stored in warehouses for at least a year to reduce the bitterness and astringency, then mixed with fish in a ratio of 3:1 or 4:1 depending on the facility. When the fish sauce starts to drip, experienced people will know the standard protein content. Fish sauce extracted from the fermentation tank must be stirred to mature for at least a year.

At the Hon Cau fish sauce facility, depending on the market demand for fish sauces with different protein levels, the fish sauce will be concentrated for 24 hours to reduce the amount of salt and water, producing a variety of fish sauces. The finished fish sauce is then led to a separate warehouse with different protein levels such as: 30 protein levels, 40 protein levels, or 50 protein levels, then stored in separate barrels, bottled, labeled and shipped to sales agents.

Currently, each fish sauce production facility in Vung Tau produces 25 to 30 million liters per year. Fish sauce is still mainly sold to tourists and consumed within the province. If you have the opportunity to visit Vung Tau, do not forget to experience the delicious and rich flavor of Hon Cau fish sauce here.