Anchovy Fish Sauce | Pure Fish Sauce | Vietnamese Cuisine | Natural Protein Degree | Traditional Flavors
41N Vintage Label Tin First Press Fish Sauce
This fish sauce boasts a harmonious blend of salty and slightly sweet aftertaste. With a protein degree of up to 41N, this fish sauce delivers an umami punch that elevates any dish. Each drop of this fish sauce is carefully extracted from the top of the barrels, preserving its rich aroma and flavor. This 300-year-old fish sauce recipe in Phan Thiet promises an unforgettable culinary experience with just one taste.
Why we CHUS it
Brand & Producer
- Brand of first press fish sauce with premium quality
- Rich flavor with high protein degree, good for health
- Honor and develop the traditional fish sauce making process in Phan Thiet
Ingredient/Material
- Anchovy, salt
Manufacturing process
- Recipe with more than 300 years of history in a traditional handmade fish sauce making village
Specifications
- Volume: 500ml
- Ingredients: Anchovy, salt
- Protein degree: 41N
Special note
1. Storage instructions:
- Store in a cool, dry place, away from direct sunlight.
- Eat raw or season the dish, cover tightly after use.
- Traditional standard fish sauce, so when left for a long time, the fish sauce will darken and the natural smell of cooked anchovies will no longer be the same as before.
2. Expiry date:
- 2 years from date of manufacture
- Once opened, it should be used within 3 months to ensure the flavor is intact
About Nước Mắm Tĩn
Born and raised in Ca Ty Port (Phan Thiet city), Mr. Tran Ngoc Dung has always held a deep-rooted love for his hometown's fishing village culture. One of its most enduring traditions is the making of fish sauce making.
Dating back nearly 300 years, the name of the brand originated in an ancient fishing village in Phan Thiet, where fishermen would extract pure rin fish sauce (first press fish sauce) from wooden tent barrels and transfer it into ceramic pots (called “Tin”).
This unique tradition can be traced back to the Cham people, who adopted it from the Romans. It then was inherited and passed down through generations, reaching the hands of the esteemed eight-ranked mandarin Tran Gia Hoa. With his dedication and expertise to preserve this process, he is recognized as the father of making fish sauce in Phan Thiet and Vietnam.
With every batch of rin fish sauce, Mr.Dung and his brand wishes to not only preserve his hometown’s traditional craft village, but also promote the exquisite flavor of Vietnamese fish sauce.
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