With a history spanning over two centuries, the island’s fish sauce-making tradition has been recognised as a national intangible cultural heritage, inspiring locals to safeguard and promote their ancestral craft.
A heritage rooted in nature and generations of skill
Covering a natural area of 593 square kilometres, Phu Quoc is blessed with a year-round supply of anchovies, the key ingredient in its renowned fish sauce. Historical records trace the origins of this craft back over 200 years.
By 1945, islanders were producing fish sauce using natural fermentation methods, albeit with manual techniques and limited output. From that point onwards, the industry began to flourish.
Production methods have steadily evolved, enhancing both the quality and quantity of the sauce. Today, Phu Quoc fish sauce boasts a protein content ranging from 25°N to over 40°N.
According to Dang Thanh Tai, Chairman of the Phu Quoc Fish Sauce Association, anchovies must be salted immediately upon being caught, then fermented in wooden barrels crafted from ‘boi loi’ (Litsea pierrei) wood for 12 to 15 months.
The association currently comprises 50 members, primarily operating in Duong Dong and An Thoi wards. Together, they manage over 7,000 wooden fermentation barrels, each capable of holding 12–15 tonnes of fish. Their collective annual output is estimated at 20–30 million litres of fish sauce, typically with a protein content of 25°N.
In 2001, Phu Quoc fish sauce was granted geographical indication (GI) protection.
Cultural prestige and global recognition
Phu Quoc fish sauce was the first Vietnamese product to receive EU geographical indication recognition. In 2012, it was officially granted GI status in the European Union, further validating its authenticity and traditional production methods.
In 2017, the People’s Committee of the former Kien Giang Province (now An Giang) recognised the traditional fish sauce processing craft and village. Most notably, in 2021, the Ministry of Culture, Sports and Tourism classified the craft as a national intangible cultural heritage under the category of traditional folk knowledge.
What sets Phu Quoc fish sauce apart is the use of fresh anchovies from ecologically rich waters and the fermentation in ‘boi loi’ wood barrels, which impart a refined, harmonious sweet-salty flavour.
Tran Minh Khoa, Chairman of the Phu Quoc Special Administrative Zone People’s Committee, emphasised that fish sauce is not merely a commodity—it is deeply woven into the fabric of island life.
What sets Phu Quoc fish sauce apart is the use of fresh anchovies from ecologically rich waters and the fermentation in ‘boi loi’ wood barrels, which impart a refined, harmonious sweet-salty flavour.
Despite competition from industrial dipping sauces and numerous fish sauce brands, Phu Quoc Fish Sauce has retained its prestige and is cherished by consumers both domestically and abroad.
It has become a national brand and cultural icon, with presence in countries such as France, the UK, the US, Japan, and the Republic of Korea.
Chairman Tran Minh Khoa revealed plans to propose the establishment of a Research and Conservation Centre for traditional fish sauce in Phu Quoc.
Measures will also be taken to protect the brand, prevent counterfeiting, and support promotional efforts.
The GI for "Phu Quoc" has been protected both nationally and internationally—especially by the EU since 2013—underscoring the product’s unique value and global reputation.
Since 2014, local authorities have worked closely with ministries, international organisations, and businesses to enhance GI protection. Quality control has been strengthened, and more producers have joined the system.
In 2014, nine businesses produced GI-certified fish sauce, totalling over 318,600 litres across four packaging types.
The GI for "Phu Quoc" has been protected both nationally and internationally—especially by the EU since 2013—underscoring the product’s unique value and global reputation.
By 2024, this number rose to 21 businesses, producing over 759,600 litres across 12 packaging types—more than triple the volume a decade earlier.
Intellectual property protection has been prioritised, and brand recognition continues to grow, reinforcing Phu Quoc fish sauce’s position in both domestic and international markets. Local authorities view the sustainable development of the fish sauce industry as integral to the region’s socio-economic strategy.
“We are committed to supporting enterprises and producers in implementing comprehensive solutions to strengthen intellectual property protection for the geographical indication, boost trade promotion, and elevate the global brand of traditional fish sauce,” affirmed Nguyen Le Quoc Toan, Vice Chairman of the Phu Quoc Special Administrative Zone People’s Committee.
