On the evening of June 27, the People's Committee of Phu Quoc City (Kien Giang) held the opening ceremony of the first hundred-year-old Phu Quoc fish sauce festival in 2025 with the theme "The soul of the pearl island".
Speaking at the opening ceremony, Mr. Tran Minh Khoa - Chairman of Phu Quoc City People's Committee said that Phu Quoc fish sauce festival is not only a festival but also an opportunity to honor the precious culinary cultural heritage that has accompanied many generations of Phu Quoc people over hundreds of years of formation and development. At the same time, it is a valuable opportunity for artisans to share techniques, secrets and story of their profession; a bridge for businesses to introduce products, find partners, and expand the market.
This is also an opportunity for tourists and consumers to directly experience the braised chives, visit boxes, taste pure fish sauce and gain a deeper understanding of the cultural and scientific history behind each drop of fish sauce.
The festival takes place over 3 days from June 27 to 29, 2025 with a series of events such as: Opening program; Phu Quoc fish sauce exhibition; displaying and introducing OCOP products, typical products of Phu Quoc; introducing and promoting tourism; Culinary space; Workshop and many other attractive cultural and artistic activities. All aim to spread the value of Phu Quoc fish sauce to the domestic and international communities, especially the younger generation - those who will inherit and promote this heritage in the present and in the future.
Chairman of the City People's Committee Tran Minh Khoa emphasized: "To meet current consumer demand, the Phu Quoc fish sauce industry needs to continue connecting with domestic and foreign tours; promote official exports and build international e-commerce channels. The city will propose to the Provincial People's Committee and competent authorities to build a Center for research and conservation of traditional fish sauce right in Phu Quoc. In particular, Phu Quoc fish sauce needs a synchronous support policy from the central to local levels to protect the brand, prevent counterfeit goods, and support the promotion of domestic, regional and international communication".
At the opening ceremony, people and tourists enjoyed many special performances recreating the old and present image of Phu Quoc fish sauce, the image of the formation and development of this specialty; watching documentaries about Phu Quoc traditional fish sauce and other art performances.
According to many documents, the fish sauce making profession in Phu Quoc has a history of more than 200 years. Before 1945, islanders have known to use the rich rice fish around the island to produce fish sauce using natural braised fish sauce, however, the consumption is still low, the means and production techniques are mainly by hand, the highest quality of fish sauce is from 25 - 28 degrees Celsius.
Since 1945, the Phu Quoc fish sauce production profession has begun to develop and flourish; the means and production techniques have been modernised, the output and quality of fish sauce have been increasingly improved, reaching 25 - 40 degrees Celsius and have now reached over 40 degrees Celsius.
After many ups and downs, the fish sauce industry is still stable, despite being overwhelmed by industrial dipping sauces. But it is the resilience, love for the profession, and belief in traditional values that have helped businesses and barbers here persevere in keeping the fire burning. Do not chase after quantity but always attach importance to quality. They are not overwhelmed by marketization, but have gradually affirmed their brand with prestige and real value.
