Fish sauce is a favorite condiment of Vietnamese people. The processing of fish sauce is very complicated. During the peak fish season, fresh fish are put into fish baskets, trampled with feet to remove scales, then internal organs are removed, washed, and put into large wooden barrels specially used for making fish sauce. Place a small tube at the bottom and guide it into another empty bucket. After three or five days, pour the fish juice from the original empty bucket into the fish bucket. When it is full, pour it back. Repeat this many times until the fish juice that finally flows out will be It's fish sauce original. The raw fish sauce is transported home, put into a large bucket or vat, and exposed to hot sunlight for about 20 days, and it becomes fish sauce. The fish sauce is packed into glass or porcelain bottles, sealed, labeled, and kept for consumption or sold in the market.

The entire manufacturing process of fish sauce takes five to six months. Fish sauce should be kept in a cool, dry place and stored properly to keep it from going bad all year round. Among all ethnic groups in Vietnam, the "Tian fish sauce" of the Dai people is quite famous and is exported to various ethnic groups in the mountainous areas of northern Vietnam.

Fish sauce may have a strange smell at first, but then you will notice a different flavor. The Jing people are good at processing a small fish called "Kakamu" into fish sauce and preserving it for a long time for consumption in the off-season. Fish sauce is rich in nutrients and can be consumed directly on a daily basis or used as a seasoning in dishes. No matter what dish, as long as you add the right amount of fish sauce, the taste of the dish will become delicious. This is a unique flavor of Vietnam that you must try.