Phú Quốc

Phú Quốc Fish Sauce

Phu Quoc fish sauce is a variety of fish sauce in Vietnamese cuisine made from fermented black anchovies. It is produced in Phu Quoc island in southwest Vietnam and the 21 islets surrounding it. Traditional production dates back centuries. Since 2001, the Industrial Property Department of the government of Vietnam has the name "Phu Quoc Fish Sauce" as a trademark, and only registered manufacturers are allowed to use the name in Vietnam. In 2012, Phu Quoc fish sauce was granted a European Union Protected Designation of Origin status, the first Southeast Asian food to be recognized. The concept of dac san ("specialty"), similar to that of the French concept of terroir, has been recognized in Vietnam for centuries: that certain areas, because of their climate, geography, available raw ingredients, and human inputs such as production method, produce foods and beverages that are recognizably different from and/or superior to those made in other places. According to Cuong Pham, the crucial factors for producing Pho Quoc fish sauce are the locally-fished black anchovy, the salting process, and the humid climate of the area.: 20  Other Vietnames dac san products include Buon Ma Thuot coffee, Hải Dương mung beans, Lý Sơn garlic, Ninh Thuân grapes, and Thai Nguyen tea.

Source: Wikipedia