1. The processing of fish sauce is very complicated. During the peak fish production 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 to make fish sauce, and an appropriate amount of salt is added.

2. Place a small tube at the bottom of the barrel and guide it into another empty barrel. After three to five days, pour the fish juice from the original empty barrel into the fish barrel. When it is full, pour it back. Repeat this process. After many times, the fish juice that finally flows out is the original fish sauce.

3. Transport the original fish sauce home, put it into a large bucket or vat, and expose it to the hot sun for about 20 days to become fish sauce. The fish sauce is packed into glass or porcelain bottles, sealed, labeled, and kept for consumption or sold in the market.

4. 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 fish sauce of the Dai people is quite famous and is sold to various ethnic groups in the mountainous areas of northern Vietnam.

5. Fish sauce has a strange smell when you first eat it, but you will feel a different flavor later. 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.