How to make fish sauce

Fish sauce is a favorite seasoning for Vietnamese people. The processing of fish sauce is very complicated. In the season of fish production, the fresh fish into the fish basket, trampled with feet to remove the fish scales, then remove the viscera, washed, loaded into a large wooden barrel specially designed for the manufacture of fish sauce, put the right amount of salt, placed in the lower part of the barrel a small tube to guide people into another empty barrel, three to five days, the original empty barrel of the fish juice poured into the barrel, to be full of fish juice, and then poured back, and so on, and so on, and so forth, and then finally out of the juice of fish is the original juice of the fish sauce. Fish sauce home, into a large barrel or urn, placed in the hot sun exposure for about 20 days, into the fish sauce. The fish sauce will be divided into glass or porcelain bottles, sealed, branded, and left to eat or to sell on the market.

The whole manufacturing process of fish sauce, **** need five or six months. Fish sauce is placed in a cool, dry place and properly stored for years. Among the ethnic groups in Vietnam, the Dai people's "Tien fish sauce" is famous and is sold to various ethnic groups in the mountainous areas of northern Vietnam.

The fish sauce has a strange odor when you first eat it, but later you will feel a different flavor. The Kinh people are good at processing a small fish called "Kakam" into fish sauce, which is kept for a long time and consumed in the off-season. Fish sauce is rich in nutrients and can be eaten directly on a daily basis or used as a seasoning for dishes. No matter what the dish, if you put the right amount of fish sauce, the taste of the dish will become delicious, which is a unique flavor of Vietnamese food, not to be missed.