Phu quoc fish sauce Phu quoc fish sauce Phu Quoc fish sauce is a variety of fish sauce produced on Phu Quoc island in southwest Vietnam. Since 2001, the Industrial Property Department of the government of Vietnam has the name "Phu Quoc Fish Sauce" as a trademark, and only registered manufacturers are allowed to use the name in Vietnam. Such protection, however, does not extend worldwide. In 2012, Phu Quoc fish sauce was granted a European Union Protected Designation of Origin (PDO) status. Traditional Phi Quac fish sauce has been made solely out of fermented anchovies, salt, and water for over 200 years. The
Fish sauce at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with "phrik nam pla" as a condiment: a mixture of fish sauce, lime juice, and chopped bird's eye chilies. Sliced garlic and lemon juice are often added to this sauce. Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish, "pla soi", and sauce made from a salt-water fish, "pla kratak". Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best