fish sauce

From many generations, in Southeast Asian countries in general and Vietnam in particular, fish sauce has become an indispensable spice in daily meals.

Shorten fish sauce production time to 6 months, instead of 10-12 months as before. Obtain more than 30% of fish sauce with traditional production. All these benefits are due to

Adding earthworms to ingredients, Dr. Nguyen Van Thanh, Vice Rector of Binh Duong University has shortened the tempering time and increased the amount of protein for fish sauce.

False spice, unknown origin can cause intestinal infections, long-term use will damage the internal organs, destroy cells, even cancer.

How to distinguish clean vermicelli with chemical bun, each time eating with a lot of vermicelli, ensuring safety is the question that many consumers have.

Fish sauce is the national flavor of the Vietnamese people, used frequently and popularly when processing dishes.