Phu quoc fish sauce waters around The island are rich in seaweed and plankton which provide food for the anchovy population. However, it only since the late 1950s that the product has been recognized outside of its home island, reaching its zenith of popularity between 1965 and 1975. With increasing government subsidies of many industries in the period from 1975 to 1985, the local fish sauce craft lost market share to larger competitors, but in recent years, the popularity of the authentic Phu Quoc product has been rebounding. In 2012, Phu Quoc fish sauce was granted a European Union Protected Designation of Origin (PDO)
Mole sauce jalapeños or chipotle, and sesame seeds. Like other moles, it is cooked with broth and then served with poultry and pork, or sometimes with fish and vegetables. "Mole verde" can refer to a number of different sauces that all finished with a green color. Most of these must be made fresh and not from a mix, as they require a number of fresh herbs and other ingredients. Another version comes from Veracruz, where pork is covered in a sauce made from ground peanuts, tomatillos and cilantro, with the last two giving the sauce its green color. While not moles in