A Vietnamese food processor has invented an odourless variety of fish sauce.
Go deeper with GlobalData
The traditional sauce, known as Nuoc Mam in Vietnamese, is essential seasoning in Vietnamese, (and other south-east Asian), cuisine and is widely popular for its taste. But it has one drawback – the smell of fermented fish, which is less well-liked.
Now the Hanh Phuc Food Processing Company, based in Ho Chi Minh city, has started to export the odourless variety and sold 100,000 bottles worth US$50,000 to the United States. Le Van Nam, general director of the company, said of the fish sauce “It can permeate several stories, or even a whole building, which is quite a nuisance for the neighbours. Odourless fish sauce is the answer.”
By Mark Rowe, just-food.com correspondent
