When in Phan Thiet, Don’t Miss the Traditional Fish Sauce Villages

Tour groups are often taken to local workshops, where they can witness the production process firsthand. Crossing Ke Bridge and heading toward Nguyen Thong Street in Phu Thuy Ward, one cannot miss the distinctive aroma drifting from the wooden fermentation houses. For first-timers, the scent can be sharp and overwhelming, yet it is precisely this fragrance—anchovy and sea salt fermenting under the blazing sun and dry winds of south-central Vietnam—that embodies the salty soul of the ocean. Approaching the fermentation barrels, the smell grows stronger, as if the essence of the sea itself has been distilled into the air.

These workshops have become unique attractions, allowing visitors to touch a living heritage that has been passed down for generations.

A centuries-old craft

Historical records show that Phan Thiet’s fish sauce craft dates back to the 18th century, when fishermen began fermenting abundant anchovy catches. The trade became deeply tied to community life, with large family-run businesses passing down their expertise from one generation to the next.

Phan Thiet fish sauce was once known as “royal tribute” for its premium quality, boasting a high protein content (30–40 degrees N) and a rich, savory taste. In 2023, it was officially granted geographical indication protection and recognized as a National Intangible Cultural Heritage, strengthening its place on Vietnam’s culinary map.

Today, tour operators include visits to production facilities in Mui Ne – Phan Thiet, where guests can explore fermentation houses and, during the anchovy season, observe the traditional processes. Every stage is still carried out by hand, relying on fishermen’s expertise, with fermentation lasting between 12 and 18 months.

At Ca Den Fish Sauce, for example, 1,000 clay jars stand neatly outdoors, each holding a “treasure” of fermenting anchovies. The owner explains:
“Our fish sauce is made from freshly caught black-striped anchovies, harvested daily from Phan Thiet’s waters. Domestically, we focus on building a brand rooted in traditional quality and food safety. More importantly, we want visitors—both local and international—to experience the cultural heritage and stories behind Phan Thiet’s fish sauce.”

From museums to export markets

Beyond Ca Den, Phu Thuy Ward is home to other well-known producers such as Thuan Hung and Con Ca Vang, as well as the Xưa Fishing Village Museum—Vietnam’s first fish sauce museum. The museum recreates centuries of history, reaffirming fish sauce as a cultural hallmark unique to Phan Thiet.

Here, visitors can step into the shoes of fishermen and salt farmers, learning the journey from freshly caught anchovies to the finished product on dining tables. The museum also offers tasting sessions, from premium “mắm nhĩ” to rustic “mắm nêm.”

One of the highlights is the traditional fish sauce, sold on-site. The product, rated 4 stars under Vietnam’s OCOP program, was among the first in the province to be officially exported to the U.S.—a milestone underscoring both its quality and its cultural significance.

For the people of Phan Thiet, fish sauce is more than a daily condiment. It is a symbol of home, of love for the sea, and of enduring cultural pride. Every drop carries the soul of their coastal land—a flavor inseparable from the identity of the community.