Chris Dwyer, a reporter for CNN, says he has loved Vietnamese fish sauce made in Phu Quoc (South Vietnam), though it was not easy to taste at the beginning.
Sa Chau village has long been famous for the traditional production of fish sauce whose pungent smell can grasp any visitor’s attention before they reach the village’s gate.
Ca cuong, or giant waterbug, looks like a cockroach. However, unlike cockroaches, ca cuong, with a rare and precious essence, is very expensive and sells for VND3.5 million per kilogram.
A young man in Thanh Hoa Province decided to return home after studying and working abroad to develop a traditional product, fish sauce.
Fish sauce production in Vietnam is still modest with small and tiny enterprises. Producers have been told to update technology and diversify products to conquer the world market.
Hanoi and its creative residents invent a lot of small food that make your mouth water every time you think about salty or sweet.
Central Da Nang's People's Committee will invest VNĐ46 billion (more than US$1.9 million) into Nam O Village to develop community tourism, according to the committee's report.
The names of four companies that used a banned chemical compound that would only normally be used in soap and detergent to produce fish sauce were revealed on Monday.
Two traditional trades – fish sauce in Nam O Village in Da Nang and Thanh Ha pottery in Hoi An – have been recognised as National Intangible Heritage by the Ministry of Culture, Sports and Tourism.