Nước Mắm Phú Khương is a traditional fish sauce produced by the Phú Khương Cooperative in the coastal commune of Kỳ Xuân in Hà Tĩnh province. It is made from fresh marine fish with a particular emphasis on anchovies caught in local waters. The selected fish are mixed with sea salt in an approximate ratio of three parts fish to one part salt. Before use, the salt is aged for at least two years to reduce its harshness and bitterness. Toasted rice powder is added to the mixture to contribute a distinctive aroma and warm color to the sauce. Fermentation and maturation last between 12 and 24 months while the traditional process in ceramic vessels can take almost two years. During maturation, the fish mixture is regularly inspected and stirred to ensure uniform fermentation. Part of the production takes place in a system that uses solar energy for heating and automatic circulation. This technology accelerates processing and improves hygiene without changing the fundamental principles of natural fermentation. The matured sauce is gradually extracted from the fermented mixture before being filtered, inspected, and automatically bottled. The finished product has a clear amber to reddish-brown color, a balanced fermented-fish aroma, and a salty flavor followed by natural sweetness.
Producer
Phú Khương is a Vietnamese cooperative specializing in the processing of fish and other seafood products. It is located in Xuân Phú village in Kỳ Xuân commune in Hà Tĩnh province. Its origins can be traced to a group of eight members who began processing seafood together in 2012. In 2015, the organization was restructured as the Phú Khương Seafood Processing Cooperative. Its development continues the local tradition of fish sauce production that has existed in the Kỳ Xuân area for more than ninety years. The cooperative was founded and is managed by Lê Thị Khương while the brand name combines the name of Kỳ Phú village with her given name. Its most important product is traditional fish sauce made from fresh marine fish, salt, and toasted rice powder. The salt is aged for at least two years before use to reduce its harshness and remove undesirable compounds. The production process incorporates a solar-powered heating and circulation system that shortens processing time without completely abandoning traditional methods. During its first year, the cooperative produced approximately 9,000 liters of fish sauce while its annual output subsequently increased several times over. In addition to fish sauce, its range includes fermented small-shrimp paste, dried fish, dried shrimp, squid, and other products characteristic of the Kỳ Anh coastal area.