Fermented Fish Paste "Bà Giáo Khỏe" 500g

Fermented fish sauce is made from fermented fish. During the rainy season, people in Chau Doc often use bamboo traps placed in the ditches, ponds, and gardens around their homes to catch fermented fish. Fermented fish are about the size of two fingers but have very fragrant meat.

To make fish sauce, it must go through many steps, cutting off the fish heads, cleaning the scales, washing thoroughly to dry. Put the fish in a ceramic jar, layering fish with salt, then use a bamboo lid to press down firmly, sun-dry for about 1 week. When the water from the fish meat turns clear to yellow, it is fermented. Then add roasted rice and sugar, mix well, continue to sun-dry for another week, then move the jar to a shaded area until the sauce absorbs the rice and sugar, ready to eat.

How to use: Enjoy fermented fish with cold or hot rice, it tastes delicious either way. It is often served with ripe bananas, sour star fruits, chili, and garlic to create a perfect countryside flavor.