Vạn Phần is a Vietnamese producer of traditional fish sauce based in Diễn Ngọc Commune, Diễn Châu District, Nghệ An Province. The company developed from the centuries-old fish sauce tradition of the former Kẻ Vạn coastal area. Its direct predecessor was the Diễn Châu seafood purchasing and processing station, established in November 1947. The enterprise was converted into a joint-stock company in 2000 and has operated under the name Vạn Phần Diễn Châu Seafood Joint Stock Company since December 2006. Production remains focused on preserving the traditional fish sauce for which this coastal region has long been known. The principal ingredients are carefully selected fresh black anchovies and sea salt. The fish is mixed with salt, compressed in large wooden barrels and naturally fermented for 12 to 24 months. During maturation, the fish proteins gradually break down into amino acids that give the sauce its natural depth and umami character. A prominent place in the range is held by the undiluted first-extraction sauce, which represents the most concentrated liquid obtained from the fermented fish mixture. The finished sauce has a golden-brown to dark amber colour, a full texture and a pronounced aroma of matured anchovies. In addition to its premium first-extraction varieties, the company produces fish sauces with different natural nitrogen levels, fermented shrimp paste and other seafood-based condiments. Vạn Phần combines the region’s traditional production methods with modern quality control and organised distribution in Vietnam and selected international markets.