PRODUCT LIST
Phu Quoc Fish Sauce is a renowned Vietnamese specialty, famous not only domestically but also in many international markets such as Europe, the United States, and Japan. With its rich flavor, mild aroma, and deep umami aftertaste, Phu Quoc fish sauce is honored as the "essence of island-sea cuisine" and stands as a cultural culinary symbol of the Vietnamese people.
Phu Quoc Fish Sauce (Illustrative archival image)
On June 27, 2001, the Intellectual Property Office of Vietnam granted Geographical Indication Registration Certificate No. 0001 for the product "Phu Quoc Fish Sauce", with the People's Committee of Kien Giang Province designated as the managing organization. This was the first geographical indication (GI) protected in Vietnam, and also the first Vietnamese product recognized and protected by the European Union in 2013.
Phu Quoc fish sauce has become an essential part of Vietnamese culinary and cultural heritage, symbolizing pride in the traditional craft of this southern island region:
“Phu Quoc fish sauce, rich and aromatic
Golden drops glisten, full of homeland love”
Outstanding characteristics:
Phu Quoc fish sauce has a reddish-brown to dark amber color, is clear, and has the distinctive aroma of naturally fermented anchovies. Its taste is mildly salty with a deep, lingering umami aftertaste. It has a high natural nitrogen (protein) content, typically ranging from 35 to 43 degrees, and is produced without blending. The sauce is made entirely through traditional fermentation methods using wooden barrels over 12–15 months.
Geographical factors:
The fish sauce is produced on Phu Quoc Island, where natural conditions are ideal: abundant, high-quality anchovy sources (especially stolephorus indicus), clean seawater, and a sunny year-round climate that supports stable fermentation. The barrels are made from Bời lời or Chai wood, native to Phu Quoc forests, which contributes to the sauce’s unique flavor.
Human factors:
The fish sauce craft in Phu Quoc has over 200 years of history. Local producers possess traditional techniques in fermentation, extraction, preservation, and bottling, now combined with modern quality control standards such as HACCP and ISO. Many enterprises have also joined traceability systems to protect the reputation of Phu Quoc fish sauce in the global market.
Protected geographical area:
A portion of Phu Quoc Island, Kien Giang Province, including Duong Dong, An Thoi, Cua Duong, Cua Can, and other long-standing traditional fish sauce production areas.
