The soul of the countryside in the fish sauce jar
Without a huge media or promotion noise, fish sauce - a rustic fish sauce associated with the lives of farmers in the Northern Delta is still quietly preserved and passed down through many generations in Hai Duong villages.
From being only available on family meals, fish sauce today is gradually becoming a branded specialty, gradually conquering the market.
Shark is a common live cowards in lowland rice fields. The fish chosen for fish sauce must often be large, firm and healthy - because the more fish is spawned, the higher the protein is, the sweeter the meat and the more fish sauce is produced.
After catching them, the fish will be soaked in clean water for a few hours to gradually weaken and release all the dirt, while helping to remove the characteristic mud smell of animals living in the fields.
Ms. Nguyen Thi Hoa - a resident of An Thanh commune (Tu Ky district) has been involved in the fishing profession for more than 20 years. She said: "The fish often live near the edge of the fields and live in clean environments, with chemicals, the fish will leave. To catch fish, you have to go early in the morning, at that time the fish and cows leave the cave a lot. Although it is hard, I feel proud that I am contributing to keeping a rural profession.
The finished fish sauce has a light brown color, thick consistency, and a very characteristic strong aroma. Those who are not used to it are hesitant, but after eating it, they will remember it forever. Just a few drops of fish sauce mixed with lemon, garlic, and chili is enough to bring rice, making the boiled vegetables and green rice suddenly become unforgettable. For many Hai Duong people living far from home, the flavor of fish sauce is the scent of memories, the "spiritual specialty" of the Northern countryside.
Maintaining the profession and making a brand
Previously, fish sauce was mainly made in households to eat all year round or as gifts for relatives. But in recent years, in the face of the consumer trend towards traditional products and clean agricultural products, many people have begun to think about bringing fish sauce to the market, making packaging, labels, selling online, and building brands.
Tu Ky district has long been famous for making fish sauce, many households are currently maintaining a stable production scale all year round, some households produce thousands of liters of fish sauce per crop.
The products are sold directly at rural markets, specialty stores, and even through e-commerce platforms.
Ms. Pham Thi Hoa - owner of a facility producing crab and fish sauce in Tu Ky district - said: "In the past, my family's fish sauce was only for eating, now many people order it online. We have to pay more attention from cleaning, bottling to labeling. City customers are very interested in traditional products, as long as they are clean and of clear origin".
Making fish sauce is not difficult, but to preserve the traditional flavor, the maker must be meticulous, patient and understand the natural fermentation principles. Without additives or artificial flavors, Hai Duong fish sauce is a clean product, fermented by sun, wind and time - true to the current safe consumption trend, returning to traditional foods.
Not simply a special dipping sauce, Hai Duong fish sauce today is carrying a whole culture of rural cuisine, rising from rustic fireworks to the modern market.
Maintaining the fish sauce making profession is not only about preserving the memories of the homeland, but also a journey to turn local specialties into branded products, contributing to the sustainable development of the rural economy.
