Illustrated picture. (Photo: VNA)

To use the logo, members must meet requirements, such as protein being at least 15 grams and additives such as flavourings, colourings, emulsifiers, and preservatives not being used. The association will label such bottles to differentiate them from other sauces on the market.

The traditional craft of fish sauce making has been found in Vietnam’s coastal villages for over 300 years. Many traditional fish sauce producers have their own trademarks, with geographical indications and safe product recognition, such as the Phu Quoc, Phan Thiet, and Le Gia names. Vietnam is the leading country in the world in producing traditional fish sauce, with a capacity of 180 million litres a year. 

Traditional fish sauce, however, accounts for only 30 percent of the market share in Vietnam.