Not just a fish sauce, The “Haute Couture” of fish sauce
Following traditional recipes, made exclusively with selected anchovies and salt, this fish sauce is fermented for 12 to 15 months in Quang Nam, one of Vietnam’s most ancient fish sauce-making regions.
Once fermentation is complete, it is delicately infused with premium spices to create a refined smoked flavor and enhanced umami, making it truly unique. Less pungent and more delicate than traditional fish sauces, its complexity fits perfectly with all cuisines and palates.
RANGE:
- Smoked fish sauce 100ml
- Pepper fish sauce 100ml (spay)
- Nuoc mam fleur de sel 100gr
- Anchovy powder 100gr
