Ky Son ginger is accompanied by Nam Ngu and Chin-Su fish sauce.
Nhat Phuong•May 29, 2024 17:28
A senior expert of Masan Group has evaluated Ky Son ginger - a specialty of Western Nghe An, "as a type of ginger born for fish sauce...".
May 25,Vietnam Culinary Culture Association, Vietnam Fish Sauce Association, Vietnam Fisheries Association, Royal Chefs Association, Pho Van Cu Association, French-Vietnamese Culinary Association, Phu Quoc City Professional Chefs Association, along with Topchef artisans and chefs, had an experience tour at the largest barrel house system in Vietnam, where fish sauce essence is produced with nearly 500 fermentation tanks with a capacity of more than 10,000 tons of fish per year at Masan Phu Quoc Factory.
Here, the history of the birth and development of Nam Ngu and Chin – Su fish sauce lines were presented by senior experts from Masan Group, in which regional specialties such as Ly Son garlic, Ky Son ginger, etc. were mentioned, which are spices that are helping to sublimate fish sauce – an indispensable part of Vietnamese culinary culture.
Below are some photos of activities at the barrel house system, Masan Phu Quoc Factory on May 25, 2024.
CHIN-SU's fish sauce fermentation system is located in 3 locations, including Masan Lagi (Phan Thiet), Masan PQ (Phu Quoc) and Masan Hau Giang, with a total fish fermentation output of more than 26,000 tons per year. Masan Phu Quoc Factory alone has a total area of about 22,000 m2, with nearly 500 wooden fermentation tanks with a capacity of about 10,000 tons of fish. Photo: Nhat PhuongAccording to a senior expert of Masan Group, fresh anchovies for fermentation must pass 5 evaluation requirements, including the ratio of trash fish, fish type, salinity, dryness, freshness... The fish is marinated with salt right on the boat, then impurities in the fish-salt mixture are removed, then put into wooden fermentation tanks using the compression method. The fermentation tanks for fish sauce are monitored and quality controlled by a team of experts for 9-12 months. Photo: Nhat PhuongMasan Phu Quoc Factory inherits the traditional way of fermenting fish sauce, and gradually develops the quality of fish sauce with steps to standardize the fermenting process and apply management systems according to international standards such as: CODEX HACCP:2003 certification Occupational health and safety standards OHSAS 18001:2007 Factory conformity certification MPQ - NPQ (QCVN 02-16:2012/BNNPTNT) Environmental standards ISO 14001:2015 Quality standards ISO 9001:2015 EU Code certification...The raw materials for making fermentation barrels are mainly from flexible, fine-grained woods that can withstand salinity well, are non-toxic and have no strange smell such as Lagerstroemia, Litsea, and Dendrobium. The wooden fermentation barrels contain about 1.5 tons of fish and salt at a ratio of 3 fish to 1 salt, and are labeled to control quality according to strict standards. Photo: Nhat PhuongForeign culinary artists taste the essence of fish sauce extracted from the tanks at the Masan Phu Quoc Factory. Photo: Nhat PhuongCooked fish sauce is bottled and bottled at Masan Phu Quoc Factory, ensuring a closed process, on an internationally standardized production line (ISO, HACCP). Photo: Nhat PhuongMasan Group experts introduce the newly launched Nam Ngu and Chin-Su fish sauce products to consumers, demonstrating Masan Group's support for Vietnamese specialties. Photo: Nhat PhuongKy Son ginger of Nghe An is one of the regional specialties chosen by Masan Group to create the product Nam Ngu fish sauce with Ky Son chili and ginger. Photo: Nhat PhuongAccording to Ms. Le Thi Nga (blue shirt, far left) - Deputy General Director of Masan Consumer Joint Stock Company (Masan Consumer), among the many types of ginger in Vietnam, only Ky Son ginger has the most flavor and aroma to create Nam Ngu chili ginger fish sauce. Ms. Le Thi Nga commented: "It can be said that Ky Son ginger is the type of ginger born for fish sauce." Photo: Nhat PhuongChefs and artisans from the Vietnam Culinary Culture Association, the Royal Chefs Association, the Pho Van Cu Association, the French-Vietnamese Culinary Association, and the Phu Quoc City Professional Chefs Association prepare special dishes at the Masan Phu Quoc Factory, thereby affirming that fish sauce is an indispensable part of Vietnamese culinary culture. Photo: Nhat PhuongHighly appreciating the fish sauce production chain at Masan Phu Quoc Factory, Mr. La Quoc Khanh (standing in the middle, short-sleeved shirt) - Permanent Vice President of the Vietnam Culinary Culture Association said: "By combining traditional methods with high technology and good equipment, Masan has produced delicious and healthy fish sauce products, creating new values for Vietnamese culinary culture...". Photo: Nhat Phuong
