Vietnamese Mam Hotpot Sauce 370G Cicook - The Essence of Mekong Fish Sauce, Convenient for B2B Partners

Vietnamese Mam Hotpot Sauce 370g Cicook captures the essence of traditional fermented fish in a modern form. Crafted from naturally fermented fresh fish, it delivers deep umami flavor with pineapple’s sourness, lemongrass and garlic aroma, and a gentle spicy warmth, a truly authentic Vietnamese hotpot experience.

This Vietnamese mam hotpot base is a complete fresh seasoning solution blended through a closed production process meeting international standards. As a Vietnamese mam hotpot sauce manufacturer ISO 22000 certified facility, we apply 121°C sterilization technology to preserve the natural flavor. 

The sauce maintains consistent distinctive taste across batches thanks to stable formulation by our expert team with over 20 years of experience, optimizing costs for B2B, HORECA, and export markets.

Blended from fresh ingredients - Preserving the pure essence of Vietnamese fish sauce

The distinctive difference of Vietnamese mam hotpot sauce 370G Cicook lies in its pure fish sauce source, fermented from fresh climbing perch and snakehead fish from the Mekong Delta. Unlike industrial fish sauce fermented quickly in just a few weeks, Cicook sources from traditional fish sauce villages where artisans maintain the patience of natural fermentation lasting 8-12 months.

There, fresh climbing perch and snakehead fish are caught during the flood season when their nutritional content reaches its peak. Combined with the fish sauce are fresh Vietnamese vegetables from organic-oriented farms. Vegetables such as eggplant, lemongrass, chili, and shallots are harvested at peak ripeness and processed the same day.

Cicook's team purchases fresh ingredients directly without cold storage, helping the product retain over 40% more nutritional value compared to seasonings using dried ingredients.

Rich umami flavor - Exclusive formula from leading experts

When opening a can of Vietnamese mam hotpot sauce 370g Cicook, the first sensation is the intense aroma of fresh lemongrass blended with the characteristic salty fragrance of traditional Mekong fish sauce. 

As a hot pot seasoning manufacturer HACCP certified, the sauce offers balanced flavor, with gentle saltiness embracing the natural sweetness of pineapple, the spiciness of chili, and umami from fish sauce, preserving the pure essence of Vietnamese ingredients.

Behind this rich flavor is an exclusive blending formula from Cicook's experienced culinary expert team. These master flavor artisans have researched and standardized the formula to maintain the characteristic lau mam flavor while optimizing for international customer preferences.

Closed production process, sterilization technology ensuring global quality standards

Fresh ingredients from farmers are carefully selected from organic-oriented growing areas, ensuring no pesticides. Upon arrival at the factory, ingredients are washed using ozone bubble machines to remove impurities while maintaining input quality.

Next, necessary ingredients are blended and heated to 100°C according to standard formulas to ensure consistent flavor across every can of Vietnamese mam hotpot sauce 370G. The mixture is then hot-filled into heat-resistant cans in a closed environment, with 121°C thermal sterilization eliminating microorganisms while preserving the attractive color and distinctive aroma of fish sauce and fresh vegetables.

As a Vietnam seasoning hot pot base producer, Cicook's entire production process from raw materials to finished products operates according to international standards ISO 22000, HACCP, FDA, HALAL, ensuring food safety and export standards. Products undergo final quality inspection before labeling to ensure consistency and can be stored at room temperature for up to 12 months.

Usage instructions for Vietnamese mam hotpot sauce 370g Cicook

With Vietnamese mam hotpot sauce 370G Cicook completely pre-blended, preparing authentic Mekong-style hotpot broth becomes surprisingly simple. One 370G can conveniently serves 3-4 people:

1. Open the Cicook pre-blended Vietnamese mam hotpot sauce can and pour entirely into the pot
2. Use the same can as a measuring tool, add 4 cans of filtered water (~1,480ml) to the pot
3. Stir the mixture well and bring to boil over medium heat
4. When the hotpot broth boils, add fresh ingredients sequentially: climbing perch, shrimp, squid, pork belly, water spinach, water lily stems
5. Bring to boil again for 2-3 minutes, the hotpot is ready to serve into bowls and enjoy while hot

Suggested diverse dishes:

• Traditional Mekong lau mam hotpot
• Ready-cooked bun mam noodle soup
• Fish steamed with mam sauce, pork braised with mam
• Dipping sauce for boiled vegetables, fried fish

Vietnamese Mam Hotpot Sauce 370G - Complete rich fresh seasoning solution for B2B partners

As a bulk Vietnamese mam hotpot sauce company, Cicook understands that import-export businesses, restaurants, hotels, and distribution companies care not only about the product but also about legal assurance, quality, and economic efficiency. When choosing Vietnamese mam hotpot sauce 370G from Cicook, we provide a comprehensive solution:

• Strong legal documentation & International certifications: As a bulk Vietnamese mam hotpot sauce manufacturer, our products meet stringent quality certifications such as ISO 22000, HACCP, FSSC 22000, FDA, HALAL,...
• Consistent quality: With production processes using advanced technology, we ensure product flavor remains completely stable and unchanged across all shipments, helping partners standardize flavor on a large scale, minimizing risks from human error.
• Time-Saving and kitchen operation optimization: The 370g pre-blended complete Vietnamese mam hotpot sauce helps industrial kitchens and restaurants significantly shorten preparation time for authentic Vietnamese lau mam broth.
• Effective warehouse cost and inventory management: 12-month shelf life and simple storage conditions help partners reduce warehouse costs for expensive cold storage, while minimizing risks of product loss due to expiration or improper storage.
• OEM services - Private brand development: As an OEM Vietnamese mam hotpot sauce provider, Cicook supports OEM custom label services upon request. We offer private-label Vietnamese mam hotpot sauce solutions and can adjust flavor according to specific needs of each target market, helping businesses develop exclusive culinary brands.

Vietnamese mam hotpot sauce 370G Cicook is a comprehensive fresh seasoning solution helping F&B businesses, HORECA, and partners standardize flavor, enhance operational efficiency, and expand brand development. 

For businesses looking to export Vietnamese mam hotpot sauce to the US or export Vietnamese mam hotpot sauce to EU markets, our complete international certifications and stable quality make us your ideal partner. With our commitment to fresh ingredient quality, modern processes, and an expert team, we bring partners confidence, stability, and the complete authentic flavor of Vietnamese cuisine.

Contact Cicook immediately via email sales@cicook.vn and fill out the information form to receive detailed consultation, preferential quotes for B2B partners!

Frequently Asked Questions (FAQs)

1. Can I request samples before placing large orders?

Absolutely. Cicook provides a sample program for all new B2B customers. Sample preparation time is typically within 7-10 business days for products available in stock.

2. Can I print my own brand on Cicook Vietnamese mam hotpot sauce packaging?

Absolutely. Cicook provides private label services, helping customers print brands or design logos on cans or sauce pouches according to requirements, suitable for B2B brand development strategies.

3. What are the packaging specifications for Cicook Vietnamese mam hotpot sauce?

Products are typically packed in cartons of 24 cans of 370G or 72 pouches of 200G. If you wish to change the quantity, size, or packaging type, please contact Cicook's professional consulting team for support.