Phu Quoc Fish Sauce Factory

Phu Quoc Fish Sauce Factory refers to traditional barrel houses (nha thung) on Phu Quoc Island, An Giang Province, where Phu Quoc fish sauce (nuoc mam) is produced. The island is Vietnam's leading fish sauce production center, known for anchovy-based sauce fermented in large wooden barrels. Factories such as Khai Hoan, Phung Hung and Huynh Khoa are open to visitors and demonstrate a craft with over 200 years of history and protected geographical indication status.

Visitors can walk through covered warehouse areas containing rows of large wooden barrels (up to several meters high) where anchovies and salt ferment for 12-15 months. Guides explain the traditional production process from salting fresh anchovies to extracting first-press sauce. Visitors can observe the amber-colored sauce, smell the fermentation, view displays of production tools, and sample and purchase different grades of fish sauce in the on-site shop. The setting is industrial and functional rather than decorative.

Fish sauce production on Phu Quoc has been documented for over 200 years, developing into a commercial industry in the late 19th and early 20th centuries. The traditional barrel fermentation method has been preserved through generations and Phu Quoc fish sauce was the first Vietnamese product to receive EU Protected Designation of Origin status in 2013.

Phu Quoc fish sauce is considered a cornerstone of Vietnamese cuisine and a symbol of the island's cultural identity. The craft is recognized as a traditional trade, with knowledge passed down within families, and the product holds Vietnam's Geographical Indication protection for its unique anchovy, salt and fermentation method specific to Phu Quoc waters.