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Sauces and condiments from Vietnam
Anchovies are salted on the boat deck as soon as they are caught, then packed into large wooden barrels on Phú Quốc island, drained, pressed and left to ferment naturally for 12 to 15 months. The liquid is drawn off and poured back until it runs clear, then blended with weaker brine extracts and bottled on the island by grade of nitrogen. Made in 7 steps over 12 months – 15 months. The longest step, ferment in the barrel, takes 12–15 months (Single document 'Phú Quốc' 2009) and runs at 27.5 °C (Single document 'Phú Quốc' 2009). Salt is 25 % (Đại biểu Nhân dân). Tetragenococcus halophilus and Staphylococcus and Bacillus do most of the fermenting.
| Main step | 12–15 monthsSet[pdo] | Ferment in the barrel |
|---|---|---|
| Temperature | 27.5 °CReported[pdo] | Ferment in the barrel |
| Salt | 25 %Reported[daibieu] | Sort, wash and salt the catch on deck |
| About 3 parts by weight | Fresh anchovies (cá cơm) · Other species may not exceed 15 % of the catch[pdo][daibieu] |
| About 1 part by weight | Sea salt · Settled for 3–6 months before use to lose bitterness[daibieu] |
| 0.5–1.5 % | Sugar (optional) · Allowed by the PDO for some markets[pdo] |
| Starter | spontaneous |
Total time across the recorded steps: 12 months – 15 months
What changes: Salt mixed into the fresh anchovies on deck starts to draw water out
Fishers pick out other species by hand and wash the anchovies in sea water. Salt is mixed in with wooden tools so the fish are not damaged. Output: salted anchovies.
Microbes at work in this step
salt stops spoilage bacteria while the fish are still fresh
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Phú Quốc sauce ferments in wooden barrels rather than concrete tanks and is drawn off and poured back until it runs clear. The PDO sets five grades from 20 to 40 g N per litre, well above the Codex floor of 10 g/L, and requires bottling on the island.
The PDO sets salt at 250–295 g/L, histamine at 200 mg/L or less and lead at 0.5 mg/L or less. Codex sets a stricter histamine cap of 40 mg per 100 g. Histamine comes from fish that are not salted fresh, which is why the catch is salted on deck. Bottles are kept in a roofed store at ambient temperature.
Hazards the sources name: Histamine-forming bacteria on fish not salted at once (the PDO caps histamine at 200 mg/L).
Every number is labelled with how it is known. How this atlas is made
Vietnam applied to register Phú Quốc in the EU in 2009, and the name was entered as a protected designation of origin by Commission Implementing Regulation (EU) No 928/2012 of 8 October 2012.
