Originally Posted by
westcoastman
Of course the very best comes from the island of Phú Qu?c Vietnam. The island's 90 family owned factories produces 10 million liters of fish sauce per year. In fact, "Nuoc Mam Phu Quoc" (Phu Quoc fish sauce), is the most sought after in the world and is often imitated. In order to hold the Phu Quoc name it must come from the island and be made exclusively from the long-jawed anchovy.
Illicit production comes from neighbouring countries, which has led to Vietnam now enforcing an appellation d'origine controlee status. Vietnam Air embargoes all fish sauce off the island.
Thank you! That was very interesting.
I've got proof in front of me that the Thais do sometimes immitate it.
Madame Wong's 'Tan Huong' followed by 'NUOC MAM NHI - PHU QUOC' sauce de poisson - Vietnamese Fish Sauce
Further exploration of the bottle reveals that it is manufactured by Runroj Fish Sauce Co, Paknum Muang Rayong 21000 - product of Thailand.
(My mum picked some up for me as she works near an area with lots of Vietnamese shops... I didn't ask her to scrutinise the label. Still, it's been very good for cooking with, but not nearly as delicate and refined as real Phu Quoc sauce)
Any suggestions on summer dishes with Phu Quoc fish sauce?
I'm still muddling through and getting to grips with the ingredient, I like to combine it with lime juice, a little palm sugar, chilli, garlic and toss it with cold rice noodles, fresh mint and scallions (to my deep shame I just
can't get myself to enjoy the taste of fresh cilantro/coriander leaves, I try and try, but it's like putting slithers of soap in my mouth)
- for anyone who's experimenting or yet to try this ingredient, do please realise that there are huge differences in the pungency and harshness depending on the brand and area of origin. If you're interested in trying it out 'raw' go for the Vietnamese Phu Quoc varieties mentioned by
westcoastman which can taste milder and more sophisticated than most of the Thai versions.
If you're not aware already, fish sauce is the 'secret' ingredient in Worcestershire sauce that makes it make everything taste so yummy - so you might already be using fish sauce regularly in your cooking.