Thành Hiệp Ba Làng is a Vietnamese family-owned producer of traditional fermented fish sauces and pastes. Its production facility is located in Hải Thanh Ward in the coastal town of Nghi Sơn in Thanh Hóa Province. The Ba Làng area is known for its fishing communities and multigenerational tradition of fish processing that dates back to the period before French colonial rule. Producer Nguyễn Văn Thành inherited the family method of making fish sauce and adapted it to contemporary production. The primary ingredients are sourced from the local coastal area which is rich in fish, shrimp, and other marine species. Production is based on combining fresh seafood with salt and allowing it to ferment naturally for an extended period. During maturation, proteins gradually break down and create a liquid rich in umami. The resulting fish sauce has a golden to amber color, a pronounced fermented-fish aroma, and a full salty-sweet flavor. The range includes anchovy fish sauces aged for two or three years. Concentrated sauces made from mackerel and squid and matured for up to four years are also produced. In addition to fish sauces, the range includes fermented pastes made from shrimp and small prawns. Thành Hiệp Ba Làng is a small regional producer whose identity is based on preserving the culinary heritage of the Ba Làng area.