Cốt Nhỉ Hạ Thổ 2 Năm is a traditional fish sauce produced by the Vietnamese company 584 Nha Trang in Khánh Hòa Province. It is made from carefully selected anchovies caught in the waters around Nha Trang. The fish undergo traditional fermentation and maturation for 12 to 15 months. The product is made from the concentrated sauce collected during the first extraction from the fermented fish mixture. The term cốt nhỉ refers specifically to this prized first extract. After the initial maturation the sauce is transferred to sealed ceramic vessels. The vessels are buried underground where the sauce ages for an additional two years. The more stable underground conditions allow slow natural changes in the sauce’s composition and flavour to continue. During this period its texture becomes thicker while the characteristic aroma of fermented fish grows milder. The finished product has a clean concentrated flavour, pronounced umami character and more balanced salinity. According to the producer’s classification it contains 40 grams of nitrogen per litre. It can be served directly as a dipping sauce or used to season a variety of dishes.