Cicook Anchovy Fish Sauce: "The Quintessence" of the Ocean, The Flow of Vietnamese Culinary Heritage

In every Vietnamese kitchen, there exists a seasoning that transcends its role in flavoring to become a cultural icon: it is fish sauce. Notably, Vietnamese Fish Sauce has long been hailed as the "national soul and essence," the indispensable spirit that defines the authentic taste of Vietnamese cuisine.

Product specifications:

The Irreplaceable Position: Power from Traditional Purity

While the market is seeing numerous alternatives, such as vegetarian fish sauce, catering to niche dietary groups, traditional Vietnamese anchovy fish sauce firmly holds its unique ground.

For generations, anchovy fish sauce has solved one single culinary challenge: how to achieve gustatory perfection? Unlike simple seasonings that only deliver saltiness or sweetness, traditional anchovy fish sauce carries a deep, natural Umami (savory flavor), a balanced salty-sweet finish, and the distinct aroma of premium fish sauce.

This rich, rustic, and honest flavor is the core element that makes every dish, from simple boiled and stir-fried items to complex braises and grills, perfectly rounded, evoking memories and the warmth of family meals. Cicook Fish Sauce is not just a condiment; it is the benchmark for assessing the "deliciousness" and "authenticity" of Vietnamese food.

The Century-Old Secret: Fresh Anchovies and the Closed Fermentation Process

What sets the fish sauce processed and bottled at Cicook apart? It is the perfect combination of optimal raw materials and traditional fermentation technology.

1. Premium Fresh Ingredients

• Selected Anchovies: We use only 100% fresh anchovies (such as black and striped anchovies) harvested from the waters of Phan Thiet, adhering to IUU and MMPA standards. This area is known for its abundant and high-quality seafood. The fish is salted immediately upon docking, preserving its absolute freshness and nutritional value.
• Pure Salt: The blending with refined grain salt from the Tuy Phong salt fields ensures optimal fermentation conditions, resulting in a high-protein fish sauce with a distinctive, non-astringent flavor.

2. Traditional Craftsmanship and Quality Assurance

• Natural Fermentation: The closed production process strictly follows the traditional fermentation method in large wooden barrels (typically made from bời lời or jackfruit wood). The precise 3 Fish to 1 Salt ratio is calculated and the mixture is meticulously aged for 12 to 24 months.
• Quality Guarantee: The completely natural sun-aided fermentation process allows the fish proteins to slowly break down, yielding a high content of natural amino acids, abundant Umami, and the characteristic brown-amber color of genuine fish sauce. The entire process, from raw material receipt to bottling, meets international standards such as ISO, HACCP, FDA..., ensuring absolute food safety and consistency across all batches.

Our product is guaranteed to be free from preservatives, artificial flavors, or synthetic colorants, preserving the pristine essence of the sea.

Sustainable Value Chain Supply Capacity

As a leading producer and packager of anchovy fish sauce in Vietnam, we are more than just a supplier; we are a strategic partner for both domestic and international distributors. We commit to:

• Stable Quality: High content of Natural Amino Nitrogen, deep Umami, and distinct aroma, ensuring completely stable and consistent quality across every production lot.
• Large-Scale Production: Our modern, large-capacity facilities in Phan Thiet hold prestigious certifications like ISO, HACCP, FDA..., guaranteeing the ability to supply large volumes continuously and meet committed delivery schedules.
• Transparent Legal Compliance: Products come with full public documentation, food safety certifications, and, crucially, the ability to provide clear Certificates of Origin (C/O). This provides an absolute competitive advantage in pricing and quality for our export customers.
• Professional Partnership Policy: We always offer the best pricing policy to foster mutual, sustainable development. Our dedicated marketing and sales support teams are ready to assist customers in approaching and expanding their consumer markets.

How to Use Cicook Fish Sauce (High Protein Grade)

With its rich flavor and superior protein content, Phan Thiet anchovy fish sauce can be used versatilely in all culinary applications:

• Method 1 - Pure Dipping: Pour directly into a bowl to use as a dipping sauce for boiled meats, vegetables, or grilled seafood, allowing you to fully experience the rich saltiness and sweet aftertaste.
• Method 2 - Blended Dipping Sauce: Mix with garlic, chili, sugar, and lime/kumquat to create the signature dipping sauce for popular dishes like spring rolls (Nem), vermicelli (Bún Chả), salads (Gỏi), or crispy pancakes (Bánh Xèo).
• Method 3 - Marinade/Seasoning: Use to marinate meat and fish, or directly season braised dishes, stir-fries, and soups, significantly enhancing the natural Umami flavor and the dish's appealing aroma.

Storage Instructions: Store in a cool, dry place, away from direct sunlight. Close the lid tightly after use. Shelf life: 24 months from the date of manufacture.

Manufactured on modern production lines and meeting international food safety standards ISO, Cicook Fish Sauce guarantees superior quality, suitable for both family consumption and export standards.

Contact us now for a quote!