2, placed in the lower part of the barrel a small tube to guide people into another empty barrel, three or five days later, the original empty barrel of the fish juice poured into the fish barrel to be full of fish juice and then poured back, and so on for many times, and then finally flow out of the juice is the original juice of fish sauce. Fish sauce.
3, the original fish sauce home, into a large barrel or urn, placed in the hot sun exposure for about 20 days, into the fish sauce. Fish sauce divided into glass or porcelain bottles, sealed, hit the trademark, stay to eat or get to the market to sell.
4, the entire manufacturing process of fish sauce, *** need five or six months. Fish sauce placed in a cool, dry place, properly preserved, not bad all year round. Among the ethnic groups in Vietnam, the Dai people's field fish sauce is quite famous and is sold far away among various ethnic minorities in the mountainous areas of northern Vietnam.
5, fish sauce just ate a smell, then you will feel a different flavor. The Kinh people are good at processing a kind of small fish named Kakam into fish sauce and keep it for a long time for off-season consumption. Fish sauce is rich in nutrients and can be eaten directly on a daily basis or used as a seasoning for dishes.