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The difference between Nam O and other sauce production areas in Vietnam is the ingredient used to make fish sauce. Nam O fishing village makes its sauce from only anchovy which has long-jaws. Ca Na salt, in which the fish are kept from the third lunar month and are used at the next lunar New Year, has grain bigger than other kinds of salt. The color of Nam O fish sauce is dark red and the savor is very delectable.
Located on the National Highway No. 1 in Da Nang City, Nam O fishing village is famous for its fish sauce. Ca Na salt, dried on a cement floor for five or seven days and kept in pottery vats for several years before being used, has a great contribution to the unique taste of Nam O fish sauce.
After the fish at medium size freshly trapped, they are washed in seawater instead of fresh water before being preserved to keep their taste and smell and prevent them from being rotten during the preservation time. The fish mixed with salt are then put in thicknesses in vessels made of special wood including jackfruit wood. A bamboo grill or dried areca bark is put over the highest thickness. The vessel is cautiously stamped and preserve in dark, dry, clean and cool places away from the wind. The fish is stirred one more after six or seven months. When appearing on the top of it a white foam substance, the grid is taken out. The kept combination, at the beginning of the lunar new year, is percolated through a piece of silk and finally we have tasty dark red fish sauce.
As the production of fish sauce has its own mystery and require special caution, according to the families with tradition of fish sauce making in Nam O, no matter how hard neighboring Nam O villages attempt to produce this kind of fish sauce, they couldn’t make it. The taste of this fish sauce can be annihilated even with one little blunder. Dwellers in the city and from other areas attempt to have a bottle of Nam O fish sauce renowned for a long time ago in their home at Tet holidays or on other special occasions.
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