Description
Huong Viet Fish Sauce
Origin : Vietnam
- Huong Viet fish sauce is made from fresh anchovy essence through traditional brewing method combined with modern production technology, remove the content of Ammonia Nitrogen (bad protein) to a minimum, while retaining acid Nitrogen Amine (good protein) is formed through the process of proteolysis in fish, in accordance with Vietnamese standards, creating delicious fish sauce drops with attractive colors, sweet aftertaste.
- Used to dip directly with food or add garlic, chili and prepare to suit each person’s taste or as spices for marinating, frying, stir-frying, cooking, …
| Reservation | Keep in dry, clean and cool place, keep in pack with house temperature, keep away from direct sunlight. |
| EXP | 12 months from MFG |
Huong Viet fish sauce is made from fresh anchovy essence through traditional brewing method combined with modern production technology, remove the content of Ammonia Nitrogen (bad protein) to a minimum, while retaining acid Nitrogen Amine (good protein) is formed through the process of proteolysis in fish, in accordance with Vietnamese standards, creating delicious fish sauce drops with attractive colors, sweet aftertaste.
The food: Sour soup with snakehead fish, bitter melon soup, spring rolls vermicelli, steamed rice rolls, thin steamed rice pancakes, pancakes, salads, fried fish, boiled meat rice paper rolls, …
Protein content: 12 protein
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