Buzz
Nestled along the Cu Đê River, at the foot of the Hải Vân Pass (now located in Hoa Hiệp Nam Ward, Liên Chiểu District, Da Nang City), Nam Ô Village is known for its traditional craft of fish sauce making - the specialty of Quảng region.
Exploring Da Nang: Visit Nam Ô Village - where fish sauce enchants the soul
Stepping foot into the village's territory, the first impression left on travelers is the tranquility. No noise, no rush, just small alleys connecting neighboring houses, occasionally carrying the scent of the sea breeze mixed with the fragrant aroma of salty fish sauce.
Few know that since the first half of the 20th century, Nam Ô fish sauce has been famous. The Governor of Quảng Nam at that time, Ngô Đình Khôi, tasted Nam Ô fish sauce and continuously praised its deliciousness. He attempted to understand and produce this fish sauce in Hội An - the former capital of Quảng Nam province, but couldn't match its taste.
Nam Ô fish sauce is renowned within and beyond the province for its rich, distinctive, and aromatic taste, and most importantly, it is free from chemical interference. Despite the fierce competition of the market economy, fishermen still adhere to traditional manual processing methods.
Nam Ô Village currently has nearly 100 households engaged in the fish sauce trade. Although its price is higher, those who have tasted it will surely become addicted and maintain relationships to order it for family use or as distant gifts.
Although not widely seen in the market, Nam Ô fish sauce still stands firm in the hearts of locals as well as distant customers. The special feature that creates the brand of Nam Ô fish sauce lies in its traditional processing formula.
The main ingredient is anchovy fish but must be the type caught in March of the lunar calendar due to its very high fat content.
As the sun rises above the sea, households rush to transfer fresh anchovies ashore, preparing for the fish sauce-making process. Only selecting moderately-sized fish and avoiding rinsing with fresh water to preserve their taste, as prolonged contact can cause decay.
Mix fish with salt at a ratio of 1 phi cá (100kg fish) to about 40kg of salt. Do not use refined salt or salt blocks because powdered salt has low salinity and can spoil the fish sauce. You must carefully choose large, white, aged salt crystals, sun-dried for five to seven days, then stored in baskets for a year before being used to salt the fish.
Locals typically purchase salt from the Sa Huỳnh Sea (Quảng Ngãi) or Khanh Hoa, Binh Thuan. When mixing fish, pay attention to ensure that the fish absorb the salt evenly, without being crushed, layering them gently into barrels for salting, with a woven bamboo mat or dried coconut leaves placed on top for weighting.
Seal the lid tightly, place it in a dry, clean, windproof room, maintaining a moderate temperature. When a layer of white yeast appears beneath the lid, remove it. It takes about 9 - 12 months to produce filtered fish sauce. Remove the inserted lid, mix the sauce evenly, and use fine cloth to filter it.
The fish sauce flows slowly, with a deep red hue resembling a cockroach's wings, emanating an enticing aroma. Filter repeatedly until the liquid reaches its optimal color and aroma, then pour it into ceramic jars to mature naturally for another half month.
After obtaining the first-grade fish sauce, continue boiling saltwater to add to the fish remains for further marination, then extract the second-grade fish sauce, which is cheaper than the first grade. Typically, such a barrel of salted fish yields 100 liters of finished fish sauce.
As resources dwindle and fish become scarcer, traditional fish sauce making faces numerous challenges, with lower profits compared to industrial production. However, the enthusiasm and dedication of households in the village have helped preserve the soul of Nam Ô fish sauce.
In recent years, travel agencies have included the village in their tour itineraries, further enhancing the fame of Nam Ô fish sauce across Quảng region and beyond.
According to Tuổi Trẻ
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Reference: Travel guide from Mytour
MytourSeptember 15, 2016
