On the evening of June 27, the People's Committee of Phu Quoc City, Kien Giang Province, inaugurated the first-ever “Traditional Phu Quoc Fish Sauce Festival” of 2025, themed “The spirit of the Pearl Island.”

The festival takes place from June 27 to 29 at Bach Dang Park in Phu Quoc City.

This is Phu Quoc’s inaugural fish sauce festival. The event features exhibitions of Phu Quoc fish sauce, displays of OCOP-certified and signature Phu Quoc products, tourism promotions, culinary zones, expert seminars on fish sauce, live craft demonstrations, and guided tours of traditional fish sauce barrel houses.

In his opening remarks, Tran Minh Khoa, Chairman of the Phu Quoc City People’s Committee, emphasized that the Phu Quoc Fish Sauce Festival is more than just a celebration - it is a tribute and a moment to honor a treasured culinary cultural heritage that has accompanied generations of Phu Quoc residents for over a century.

From the early days when settlers arrived on this pristine island, they brought with them a spirit of resilience, creativity, and deep-rooted cultural identity.

Throughout that journey, fish sauce has been more than a product. It is a symbol, a vital part of island life. From freshly caught anchovies offshore, through the hands of artisans and time-honored techniques, Phu Quoc fish sauce is created after hundreds of days of natural fermentation, yielding a clear, amber-colored liquid with a bold, aromatic flavor rich in Vietnamese character.

Historical records suggest the fish sauce craft in Phu Quoc dates back over 200 years. Before 1945, islanders used abundant local anchovies to produce fish sauce using natural fermentation methods. At that time, production was limited, mostly handcrafted, and yielded high-quality sauce with protein levels between 250-280 grams per liter.

Since 1945, the industry has grown steadily with advancements in technology, boosting both output and quality. Today, Phu Quoc fish sauce reaches over 400 grams of protein per liter.

What sets Phu Quoc fish sauce apart is not only the use of fresh anchovies harvested from ecologically rich seas but also the unique fermentation in bời lời wooden barrels - a distinctive forest wood native to the island. These barrels help preserve the fish sauce’s refined aroma and balanced savory-sweet flavor.

“Despite many challenges, including competition from industrial condiments, the Phu Quoc fish sauce trade has endured. Its resilience comes from the unwavering dedication of artisans and producers who remain committed to tradition. Here, quality takes precedence over quantity. It’s not driven by market fads but by genuine value and trust,” said Chairman Tran Minh Khoa.

“That is why, among the hundreds of fish sauce brands on the market, ‘Phu Quoc Fish Sauce’ still holds a respected place. It remains a symbol of national culinary pride and a cultural gem of Phu Quoc Island.”

Phu Quoc fish sauce is not only a national brand but also an internationally recognized cultural icon.

In 2013, it became the first Vietnamese product to receive a Protected Designation of Origin (PDO) status from the European Union across 28 countries. In 2021, Vietnam’s Ministry of Culture, Sports and Tourism recognized the “Traditional craft and folk knowledge of making Phu Quoc fish sauce” as a national intangible cultural heritage.

Today, Phu Quoc fish sauce is exported to countries such as France, the UK, the US, Japan, and South Korea. More than just a commercial product, it serves as a cultural ambassador for Vietnamese cuisine, highly praised by chefs, culinary experts, and international consumers.

According to Chairman Tran Minh Khoa, the festival is a valuable opportunity for artisans to share their techniques and stories; for businesses to showcase products, seek partnerships, and expand markets; and for visitors to experience the fermentation process, tour barrel houses, taste pure fish sauce, and appreciate the cultural, historical, and scientific value of every drop.

He also revealed plans to propose the establishment of a “Center for Research and Preservation of Traditional Fish Sauce” in Phu Quoc, along with broader support from national and local authorities to protect the brand, prevent counterfeiting, and enhance domestic and international promotion efforts.

The Phu Quoc Fish Sauce Producers Association currently has 51 members with about 6,600 fermentation barrels, producing an estimated 15-20 million liters annually.

PV