Khải Hoàn is a family-owned Vietnamese producer of traditional fish sauce from Phú Quốc Island. The production facility was established by Trần Thị Ba in 1975 with 12 large wooden barrels and an initial annual capacity of approximately 72,000 liters. The family craft has continued through three generations while Khải Hoàn Trading Joint Stock Company was established in 2007. Hồ Kim Liên played an important role in developing the business after leaving her medical career to revive and expand her family’s production. Black anchovies caught in the waters surrounding Phú Quốc Island are used as the principal raw material. The company operates its own fleet of fishing boats where the catch is selected and salted immediately after being taken from the sea. The fish and salt then undergo natural fermentation in large traditional wooden barrels. The producer operates more than 900 barrels with an average capacity of approximately 12 metric tons. The process includes control over fishing, transportation, fermentation, sauce extraction and automated bottling. The finished fish sauce has a dark amber color, a mild aroma of fermented anchovies and a pronounced savory-sweet flavor with a natural umami finish. The range includes several lines with different natural nitrogen levels from standard products to limited varieties graded at 45N and 49N. With annual production of approximately five to six million liters Khải Hoàn ranks among the largest producers of traditional fish sauce on Phú Quốc Island.