1, the processing of fish sauce is very complicated. In the peak season of fish production, put the fresh fish into a fish basket, remove the scales with your feet, then remove the internal organs, wash them, put them into a big barrel specially used for fish sauce, and add a proper amount of salt.

2. Put a small tube at the bottom of the barrel to lead people to another empty barrel. After three to five days, pour the fish juice from the original empty bucket into the fish bucket, and then pour it back when it is full. Repeat this for many times, and the fish juice that finally flows out is the original juice of fish sauce.

Take the fish sauce home, put it in a jar or urn, and expose it to the sun for about 20 days, and it will become fish sauce. Put the fish sauce in a glass or porcelain bottle, seal it, label it, and keep it for eating or take it to the market for sale.

The whole production process of fish sauce takes five or six months. Fish sauce should be kept in a cool and dry place, which will not be bad all year round. Among all ethnic groups in Vietnam, the Tian fish sauce of Dai people is quite famous and exported to all ethnic groups in the northern mountainous areas of Vietnam.

The fish sauce stinks just now, and then you will feel special. The Jing people are good at processing a small fish called kakam into fish sauce, which can be preserved for a long time and eaten in the off-season. Fish sauce is rich in nutrition, which people can eat directly every day and can also be used as a seasoning for dishes.

6. No matter what dish, as long as you put the right amount of fish sauce, the taste of the dish will become delicious. This is a unique flavor food in Vietnam. You must try it.