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Ngu Quynh fish sauce is produced according to the heirloom recipe for hundreds of years, incubated in crockery for 18-24 months under the fierce Lao wind and sun of Nghe An - Vietnam. Fresh anchovies and sea salt are brewed with the golden ratio of 8: 2 to produce a delicious, characteristic taste of the fish sauce, which is an indispensable spice in every family's meal.
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Vietnam's culinary culture is inherently rich, but there is something that probably everyone nods in approval: "Fish sauce is the soul of Vietnamese cuisine". From ancient times, around 997, the Vietnamese knew how to make the fish sauce and its "flavor" flew as far as neighboring China. Since then, in every meal of Vietnamese people, whether luxurious or idyllic, the central position is a bowl of rich anchovy fish sauce. Standard Vietnamese fish sauce must be fish sauce brewed from anchovies and salt, each drop of fish secreted is the "quintessence" of a whole cuisine. It is not natural that people say: Fish sauce is the "national soul of the country" of the Vietnamese people. Today, Vietnamese fish sauce is still a specialty dish, famous in the world for its distinctive rich flavor that cannot be found anywhere else. Vietnam has many famous fish sauce geographical indications such as Phu Quoc, Phan Thiet, Nha Trang, Ca Na, Quynh Luu, Ba Lang, Cat Hai, etc. Vietnamese fish sauce products have appeared on many shelves. products from many countries, including fastidious markets such as the US, Europe, Australia, Korea, Japan,...


Charcoal anchovies, salt,

  • vitamins B1, B2, B12
  • Total nitrogen content >= 30g/l.
  • Amino acid protein content: 12.5g/l.
  • NaCl salt content: 285g/l.
  • Acetic Acid content: 6.57g/l.


Ngu Quynh fish sauce has its very own flavor, the passionate flavor of the sun and wind, the cooked coal anchovies buried in salt, the salty taste of the sea sardines, and the special taste of the high protein fish sauce that is cooked by the early morning sun over 18-years-old. 24 months according to strict family rules handed down.
Fish sauce not only makes dishes more flavorful and delicious but also provides healthy nutrients.

1. Provides a healthy dose of amino acids
Naturally fermented by the aging process of fish and salt, the fish sauce will produce more amino acids during hydrolysis. In particular, thanks to the enzyme system available in the fish intestine, the amino acids are cut into pieces, facilitating direct absorption into your body. According to studies, the traditional fish sauce contains 5/8 essential amino acids for the body, which are Valine, Isoleucine, Phenylalanine, Methionine, Lysine.

2. Natural vitamin supplement
Thanks to being naturally brewed from fish and salt, the content of some vitamins such as B1, B2, PP, and especially B12 in the fish sauce will be increased. It is estimated that for every 100 ml of fish sauce, there will be 5 micrograms of vitamin B12. It is extremely helpful in hematopoiesis, keeps the nervous system stable, and aids in better cell multiplication. In particular, vitamin B12 is essential for pregnant women to improve the odds of having a healthy baby and prevent birth defects. According to international standards, 2.2 mcg of B12 must be provided in the daily diet of pregnant or lactating women. For the average person, about 2.4 mcg is needed for the body to function properly.

3. Iron supplement
Iron is a useful nutrient available in fish sauce, this is also one of the micronutrients necessary for the body's functioning. From the scientific perspective of nutritionists, every 10ml of pure fish sauce from anchovies will have about 10mg of natural iron. Due to the use of traditional fish sauce, the rate of iron deficiency anemia in women has decreased gradually over the years.

4. Provides a source of Omega 3
As a naturally hydrolyzed product, the omega 3 content in fish sauce is high. In particular, anchovies fish sauce has a lot of omega 3. About 100g of anchovies will contain 2113 mg of Omega 3.
This is also one of the essential fats for the body, has the effect of reducing blood fat, protecting the heart, and developing the brain. Omega 3 also plays an extremely important role in neurological development and vision in children. For those who rarely eat fish, fish sauce is the most preferred natural source of omega 3.
As can be seen, fish sauce is not only spice in cooking, a dipping sauce in meals but also a great source of nutrients completely from nature. Those benefits are only found in the original fish sauce.

5. Keep the body warm
According to scientists, through the process of hydrolysis of fish and salt, fish sauce has a high natural protein content, which is a very good source of energy for the body. Therefore, before diving into the water, professional divers often use a little pure fish sauce to keep the body warm.

User manual

  • Use pure to dip meat, fish, vegetables, beans, spring rolls...
  • Use seasoning to prepare dishes.

Storage Method

Store in a cool, dry place, away from direct sunlight.

  • After use, close the lid tightly.
  • The crystallization of salt and protein precipitation, if any, is a natural phenomenon of traditional fish sauce.
  • After a period of opening the lid, the fish sauce will have a darker color than the original - this is a natural phenomenon of traditional fish sauce, to avoid this, customers should buy a moderate amount of fish sauce to use.


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