ĐỀ TÀI: SPECIALIZED ENGLISH: Nước mắm Phú Quốc

Nguyen Thi Kiep Implementers: Group 3 Class: 51TP-1 TOPIC 2: PHU QUOC FISH SAUCE... Figure 1: Phu Quoc fish sauce http://www.nucuoiviet.org/2011/06/dac-san-cac-tinh-mien-nam/ Phu Quoc fi

Nha Trang University Food Technology Faculty

SPECIALIZED ENGLISH 1

Instructor: MA Nguyen Thi Kiep Implementers: Group 3

Class: 51TP-1 TOPIC 2: PHU QUOC FISH SAUCE

GROUP-3’S LIST

1 Phạm Thị Nguyệt

2 Trần Thị Vẻ

3.Trần Thị Duyên

4.Trần Ngọc Ánh Tuyết

5.Huỳnh Thị Lan Đa

6.Phạm Thị Hải Hà

7.Trương Thị Tiến

8.Nguyễn Thị Huyền

9.Lương Đình Anh

10.Vương Thị Thu Hương

11.Trần Thị Thu Thủy

Fish sauce is the most popular food in the table of Vietnamese and it bring the Vietnamese cultural identity There are many famous brand such as Phu Quoc (Kien Giang), 584( Nha Trang), Cua Lo (Nghe An)…etc

Figure 1: Phu Quoc fish sauce

http://www.nucuoiviet.org/2011/06/dac-san-cac-tinh-mien-nam/

Phu Quoc fish sauce is the common name for the fish sauce is produced in Phu Quoc- a large island in the southwest of Vietnam, Kien Giang Province It is one of the famous fish sauce not only in Vietnam but also known in many countries around the world

Materials :

Any fish that can also be used to make the sauce, but Phu Quoc fish

sauce is made maily of anchovies (scientific name is Stolephorus) because

this kind of fish has fragrant flesh, they are a small fish and appear in large

numbers from May to September As its flesh is soft and disintegrates quickly, three to six months is requied to make the sauce

Figure 2: Anchovies to make Phu Quoc fish sauce.

http://vietsn.com/forum/showthread.php?t=306352

Some experienced fish sauce producers say anchovies caught in the lunar month of August have fatty fresh, which is good for making fish sauce, and high percentage protein

Equipment :

Traditionally, households use pots with a capacity of about 100 liters

or 50-100 kilograms, or they use cylindrical soft wood barrels with a height

of 2-2.5 meters, a diameter of 1.5 meters, and a capacity of 2 to 10 tons Each pot or barrel has a lid

Figure 3: Equipment to make Phu Quoc fish sauce

http://www.flickr.com/photos/kaka22star/6016615171/

Salting fish is an important element to determine the quality of fish sauce

- Fish are salted at a 10 to 4 or 3 to1 ratio so that the fish are not broken

- The compound is then stored in pots or barrels

- Some household fill a pot or barrel by placing different layers of fish and grain salt and pressing the compound using a bamboo grid with mountain rock on it

- After many months, the fish disintegrates and the juice of the flesh is let out through a hole at bottom of the container

- The juice is poured into the container again to make it penetrate the fish, this is done every day until most of the flesh is disintegrated

- Then, the lid is removed and the sauce is exposed to sunlight

- The last step of production makes fish sauce pure yellow or red-brown

Figure 4: Color of Phu Quoc fish sauce

http://www.nongsanngon.com.vn/nuoc-mam-hanh-phuc-60-do-dam-500ml.html

Phu Quoc fish sauce have a salty sweet taste , wings cockroach brown, characterized flavor