Nhan Tho fish sauce "distills" the spirit of Quang Nam

In a small town on the banks of the Gianh River, among the earthenware jars quietly basking in the sun, the shimmering amber-colored water silently tells the story of a land, tradition and the persistent efforts of the village's products. That is Nhan Tho fish sauce, a condiment that not only adds flavor to dishes but also enhances the way of life and thinking of the people of Quang Binh.

In a market that operates under the harsh rules of competition, where many traditional craft villages are gradually shrinking or forced to change to industrialized production methods, Ms. Truong Thi Nga’s fish sauce facility (Quang Tho ward, Ba Don town) has chosen to go against the flow. Not “technologicalizing”, not shortening the fermentation time, nor chasing after “market-pleasing” flavors, Ms. Nga firmly maintains the old method of making fish sauce, choosing fresh anchovies, salting in earthenware jars, and drying in the sun for two years. Slow but sure, handmade but durable.

Nhan Tho fish sauce is made from large earthenware pots.

It is in this “conservatism” that Nhan Tho fish sauce becomes a commitment of those who believe that if tradition is strictly preserved, it will not be eroded by time and can even enter the market with a confident and competitive image.

Each drop of fish sauce here is not simply a product of fish and salt. It is the crystallization of the harsh climate of the Central region, where the intense sunlight is the necessary condition for the fish sauce to be clear and fragrant. “Drying fish sauce is the most difficult step. Without sunlight, it is considered spoiled. It must be covered tightly when it rains, and it must stop drying when it is cloudy. Every day, each jar must be monitored,” Ms. Nga shared.

Although maintaining the old way of doing things, Nhan Tho fish sauce is not conservative in its approach to the market. The packaging has been improved, the labeling has been carefully crafted to not only compete in the rural market but also enter the supermarket. The output is about 50-70 tons/year, not a large number in the era of factories, but enough to create jobs for 10-15 local workers, with an income of 6-10 million VND/month, depending on the season. It is a job that is not digitalized, does not require a degree, but is very diligent and precise, a type of job that only the countryside can maintain.

A corner of Mrs. Nga's fish sauce facility

In 2021, Nhan Tho fish sauce was recognized as a 3-star OCOP product. A recognition not only for a production facility but also for the efforts of a community. Quang Tho Ward, where Ms. Nga is attached, is not out of the picture. Mr. Tran Van Duc, Vice Chairman of the Ward People's Committee, said that the local government not only provides financial support but also proactively introduces products at provincial conferences and exhibitions. They understand that if they do not open the way, local specialties will only linger in the markets. "Our Nhan Tho fish sauce craft village preserves the traditional way of marinating to develop. Because keeping the amber color of the fish sauce by hand makes it delicious," said Mr. Duc.

It is worth mentioning that, in the story of Nhan Tho fish sauce, it is not a "miracle" or a "revolution", it is only perseverance and seriousness that create the difference.

KHANH TRINH

Source: https://www.sggp.org.vn/nuoc-mam-nhan-tho-chung-cat-tinh-than-xu-quang-post789440.html