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Mui Ne is well known for its fish sauce. What, you ask, is fish sauce? In short, it’s the juices created from fermented fish. It’s Southeast Asia’s version of the salt westerners use to season their food.
The process goes something like this: Fish that are too small for commercial use, usually anchovies and related species, become the main ingredient. They are rinsed and drained, then mixed with sea salt – two to three parts fish to one part salt by weight. This concoction is then put into earthenware jars, covered with a woven bamboo mat and left to rot (they prefer “ferment”, but it’s all the same to me) for nine months to a year. The resulting liquid is strained, removing any residual sediment, and filled into clean bottles. These bottles are then left in the sun to air out the strong fish odors.
And that, my friends, is exactly what the non-resort end of Mui Ne smells like: Year old fish.
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This entry was posted on Monday, May 25th, 2009 at 6:53 am and is filed under Vietnam. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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You know the saying, “to fly by the seat of your pants?” Well, that's been our philosophy for most of our adult lives – before and after meeting, falling in love and marrying. We're now taking that idea on an extended round-the-world trip. Follow us as we share the good, the bad and the downright nasty of life on the road.
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