Fish sauce is an amino acid seasoning liquid with delicious taste and high nutritional value, which is extracted from fish by pickling and fermentation. Its amino acid content is much higher than that of soy sauce juice. According to the determination, fish sauce contains all kinds of amino acids needed by human body, especially glutamic acid, which is the main content of monosodium glutamate. In addition, it also contains many kinds of salt-free and traditional fish sauce such as phosphorus, magnesium, iron, calcium and iodized salt, etc. The production mainly takes marine fish as raw materials and adopts high-salt natural fermentation.

Fish sauce, also known as fish soy sauce in China, is the juice salted with various small miscellaneous fish and shrimp, and its color is like old vinegar. Delicious, can be used as soy sauce, produced in Fujian, Guangdong and other places, especially popular in Vietnam. Fish sauce contains comprehensive nutrients, and each100g contains 4.7g of protein, 0.6g of fat, 24kcal of calories, 25mg of calcium, 4mg of phosphorus and 2.6mg of iron.

The production method of fish sauce is complicated, and it has to go through five major processes: first, it needs to be salted: generally, some salt is added locally in the fishing ground, and pickled while fresh. Secondly, fermentation: usually, natural fermentation is the main method. Salted fish and shrimp are salted for 2~3 years, during which time, they should be stirred several times to make the fish gradually decompose salty juice and residue under the action of enzymes. Step 3: Mature: After decomposition, move it into a vat and expose it to the sun, and stir it 1~2 times a day. Sun exposure 1 month or so, gradually produces aroma and tends to mature. Fourthly, suction filtration: inserting a long bamboo woven tube into a drying tank, and pumping out clear liquid to obtain crude oil. The filter residue is generally soaked and filtered twice, and the fish residue is used as feed or fertilizer. Finally, prepare: mixing crude oil, medium oil and one oil in different proportion to obtain fish sauce at all levels. Fish sauce is divided into 6 grades. The higher the grade, the better the quality.

Fish sauce is particularly important in Vietnamese cuisine, and it is indispensable for cooking soup, stir-frying and ordering sauce. Vietnamese people love fish sauce just like China people love soy sauce. Anyone who has eaten Vietnamese food will never forget that there is a bowl of yellow and brown fish sauce beside the dish. Its smell is really unbearable, and some people even say it is fishy and smelly, but when it is dipped in food and sent to the mouth, it is indescribable and memorable, and it is only then that we can understand the "beauty" of Vietnamese food. The annual consumption of fish sauce by Vietnamese people is also amazing. Vietnamese people consume about 330 million liters of fish sauce every year, with a per capita consumption of 3-4 liters.