Fish Sauce, A Vietnamese National Treasure
"Nguyen Thi Tinh draws a sample of her 2006 vintage from a wooden vat, inhales deeply, and dips her finger into the golden-brown liquid. The verdict? A sharp nose. Nice warm hues. And the taste is, well, sour, salty and unmistakably fishy. What cognac is to France, the pungent, fermented fish sauce in Tinh's vats is to Vietnam: A national treasure that shouldn't be produced anywhere else." The Christian Science Monitor's Simon Montlake visits the island of Phu Quoc, where Vietnam's best fish sauce is made.
0 Comments - Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
