Sinds 1951 produceert Son Fish Sauce de beste vissaus van Vietnam. Son Fish Sauce oogst wilde ansjovis en laat op natuurlijke wijze fermenteren met behulp van lokaal zeezout en 1 jaar rijpen, wat resulteert in een 100% pure vissaus zonder toevoegingen of conserveringsmiddelen.
What makes Son Fish Sauce special is that the anchovies around Son Rai Island have very small stomachs, which gives the fish sauce a high protein content and a much more fragrant smell. Once the anchovies are caught, they are salted with local sea salt right on the boat. This method ensures that the fermentation process can start extra fresh from the sea.
With many Vietnamese and overseas gold medals won, Son Fish Sauce is now available in the Netherlands for the first time.
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