Anchovy Fish Sauce

Mã bài dự thi: fe1704d3f47e4cbfa2f99e66d9d13fb5

Đơn vị: Cá nhân

Địa điểm sáng tác: Xã Hàm Thạnh, Lâm Đồng, Việt Nam

A mesmerizing mosaic of earthenware jars reveals a timeless tradition: the making of authentic anchovy fish sauce. Each ceramic jar, a silent crucible, holds a precise blend of fresh anchovies (ideally "charcoal" or "pepper-striped" varieties, harvested between April and August) and salt, typically at a 3:1 or 4:1 ratio. Unlike indoor methods, these jars are left exposed to the relentless Binh Thuan sun and invigorating winds. This natural convection intensifies the fermentation, accelerating the decomposition of the small, finger-sized fish and shortening the journey to a potent, aromatic fish sauce. This centuries-old craft, refined over 300 years, culminates in a rich, amber liquid, the soul of Vietnamese cuisine.