Phu Quoc Fish Sauce Factories: A Culinary Journey Through Vietnam’s Iconic Tradition

Phu Quoc, a tropical ward of Kien Giang Province, Vietnam, is the country’s largest island, nestled in the Gulf of Thailand, just 11 km from Cambodia. Renowned as the “Pearl Island,” it boasts a 150-km coastline, lush rainforests, and a 200-year-old culinary tradition centered on Phu Quoc fish sauce (nuoc mam). This amber-hued condiment, crafted from fermented Coc Sieu anchovies, is a cornerstone of Vietnamese cuisine, celebrated for its high protein content (up to 43°N), sweet-savory umami, and distinctive cockroach-wing color. With over 100 factories producing 12–15 million liters annually, Phu Quoc fish sauce holds European Union Protected Designation of Origin (PDO) status since 2012 and was named a National Intangible Cultural Heritage in 2021. Visiting these factories in Duong Phong and An Thoi offers an immersive glimpse into this artisanal craft, blending eco-tourism with culinary exploration. As a premier local tour operator, Legend Travel Group curates sustainable tours to experience this iconic tradition, with seamless booking via links around this guide. Ready to taste Phu Quoc’s liquid gold? Reserve your tour today!

Legend Travel Group delivers authentic Vietnam experiences with expert English-speaking guides, eco-friendly practices, and tailored itineraries. Our Phu Quoc fish sauce factory tours combine cultural immersion with island adventures like beach visits, night market feasts, and temple explorations, ensuring a holistic journey. With transparent pricing and free cancellations up to 48 hours before departure, we prioritize your satisfaction. Discover our curated packages to savor Phu Quoc’s culinary soul!

Phu Quoc fish sauce (nuoc mam Phu Quoc) is crafted using a centuries-old method, fermenting black anchovies (ca com than) with sea salt in large wooden barrels for 9–15 months. The island’s nutrient-rich waters, abundant with seaweed and plankton, sustain premium anchovy varieties like Coc Sieu, Soc Tieu, and Com Than, which impart the sauce’s unparalleled flavor. The process begins with salting fresh anchovies on boats to preserve quality, followed by layering in barrels at a 3:1 fish-to-salt ratio, using Ba Ria–Vung Tau sea salt for its low impurities. The tropical climate (27°C average) fosters natural fermentation, yielding a puce liquid free of additives, with premium grades (40–43°N) ideal for dipping and lower grades for cooking.

The PDO status ensures only Phu Quoc-produced sauce carries the name, protecting against counterfeits, though overfishing threatens anchovy stocks, prompting sustainable initiatives. In 2023, the Phu Quoc Fish Sauce Association reported plans to enhance eco-tourism, with factories like Khai Hoan and Hung Thinh upgrading visitor facilities to meet growing demand, attracting over 50,000 tourists annually.

Phu Quoc’s fish sauce factories, or “barrel houses” (nha thung), are concentrated in Duong Phong and An Thoi, offering tours that showcase the production process, from giant wooden vats to bottling lines. Below are the top factories, with updated costs and contact details:

1. Khai Hoan Fish Sauce Factory

• Location: 11 Hung Vuong Street, Duong Phong Town.

• Details: Established over 200 years ago, Khai Hoan is Phu Quoc’s most renowned factory, producing 40–43°N sauce with a modern boat fleet and hundreds of barrels. Awarded Vietnam Golden Quality Seafood in 2014.

• Price: Free entry; guided tours $5–$10 (125,000–250,000 VND); bottles $2–$7 (50,000–175,000 VND) for 520ml.

• Contact: +84 297 384 8555.

• Highlights: “A must-visit for fish sauce enthusiasts” (Tripadvisor, 4.5/5 stars).

• Tip: Try the 43°N premium grade; book tours via khaihoanfishsauce.com.

2. Hung Thinh Fish Sauce Factory

• Location: Ngo Quyen Street, Duong Phong Town.

• Details: Operating since 1895, Hung Thinh produces 350 barrels of 10–40°N sauce, meeting HACCP safety standards and exporting globally. Known for its large-scale facilities.

• Price: Free entry; tours $5–$10; bottles $2–$6 (50,000–150,000 VND) for 500ml.

• Contact: +84 297 384 6124.

• Highlights: “Impressive and informative” (Lonely Planet).

• Tip: Visit the gift shop for travel-friendly packs ($1–$2).

3. Phung Hung Fish Sauce Factory

• Location: 201 Nguyen Van Cu Street, An Thoi Town (near Phu Quoc Prison).

• Details: A family-run factory since the 1990s, Phung Hung emphasizes eco-friendly practices, offering interactive tours close to Sao Beach.

• Price: Free entry; tours $5–$10; bottles $2–$6.

• Contact: +84 297 384 4096.

• Highlights: “Eco-conscious and authentic” (Cassia Cottage).

• Tip: Combine with a Sao Beach visit; book via phunghungfishsauce.vn.

4. Thanh Quoc Fish Sauce Factory

• Location: Duong Phong Town.

• Details: Founded during the Vietnam-France War, Thanh Quoc was the first to meet Japanese export standards, producing premium 43°N sauce.

• Price: Tours $5–$10; bottles $3–$8 (75,000–200,000 VND) for 500ml.

• Highlights: “Top-tier quality” (Vinpearl.com).

• Tip: Sample the Cot Nhi Ha Tho gift pack; book via thanhquocfishsauce.com.

5. Huynh Khoa Fish Sauce Factory

• Location: 30/4 Street, Duong Phong Town.

• Details: A family-run gem known for sustainable practices, offering free tours with English-speaking staff and vacuum-sealed bottles for travel.

• Price: Free entry; tours $5–$10; bottles $2–$6.

• Highlights: “Welcoming and informative” (Tripadvisor, 4.4/5 stars).

• Tip: Request vacuum packaging for flights; book via huynhkoafishsauce.com.

• Entrance Fee: Free at most factories; some charge $1–$2 (25,000–50,000 VND) for guided tours.

• Guided Tours: $5–$10 for 30–60 minutes, available in English or Vietnamese. Tours cover anchovy selection, fermentation in 7–13-ton barrels, and bottling, with tastings of premium (40–43°N) and cooking-grade sauces.

• Bottle Prices:

  • Standard (35–40°N): $2–$4/500ml (50,000–100,000 VND).

  • Premium (40–43°N): $4–$8/500ml (100,000–200,000 VND).

  • Travel packs (100–200ml): $1–$2 (25,000–50,000 VND).

• Transport:

  • Motorbike: $6–$10/day from Duong Phong.

  • Taxi/Grab: $2–$5 to Duong Phong factories; $10–$14 to An Thoi.

  • Private car: $30–$50/day for multi-stop tours.

• Total Daily Cost: $10–$30 (tours $5–$10, transport $2–$14, bottles $2–$8, meals $2–$10).

• What to Expect:

  • Observe 1.5–4-meter-high wooden barrels holding tons of fermenting anchovies.

  • Learn about the 3:1 fish-to-salt ratio and Ba Ria salt’s role.

  • Taste sauces and pair with local dishes like spring rolls.

  • Shop for PDO-certified bottles or gift sets.

  • Note the fishy aroma; ventilation varies, with Khai Hoan offering modern facilities.

• Booking Tips: Reserve via factory websites, Baolau.com, or our tours for 10–20% discounts. Same-day visits are feasible, but English guides may require pre-booking.

• From Duong Phong:

  • Motorbike: $6–$10/day, 5–15 minutes to Duong Phong factories (Hung Vuong, Ngo Quyen, 30/4 Streets); 30 minutes to An Thoi (Nguyen Van Cu Street).

  • Taxi/Grab: $2–$5 to Duong Phong; $10–$14 to An Thoi.

  • Walk: 10–20 minutes to Duong Phong factories from town center.

• From Phu Quoc International Airport:

  • Taxi: $7–$9 (175,000–225,000 VND) to Duong Phong (10 km), 15 minutes; $14–$20 to An Thoi (30 km), 35 minutes.

  • VinBus: Free to Duong Phong, then taxi ($2–$5) to factories.

• From Bai Vong Port:

  • Taxi: $3–$5 to Duong Phong (14 km), 20 minutes; $10–$14 to An Thoi (25 km).

• Our Tours: Include round-trip transfers from Duong Phong, airport, or port.

• Dry Season (November–April): Sunny, 25–32°C, ideal for tours and island exploration. Book 1–2 weeks ahead for peak months (December–February).

• Shoulder Season (April–June, October): Warm, occasional showers, fewer crowds, 20–30% cheaper.

• Rainy Season (July–September): Budget-friendly with 30–50% discounts, but afternoon showers may disrupt travel. Factories remain accessible indoors.

• Plan Ahead: Book tours 1–2 weeks in advance for dry season via factory contacts or Baolau.com; same-day bookings often available in rainy season. Check hours (typically 8:00 AM–5:00 PM).

• Pack Smart: Comfortable shoes, light clothing, face mask if sensitive to fishy odors; reusable bags for souvenirs.

• Budget Wisely: Expect $5–$10 for tours, $2–$8 for bottles, $2–$14 for transport, $2–$10 for meals nearby. Carry small VND notes (5,000–20,000).

• Buying Authentic Fish Sauce:

  • Choose PDO-certified brands (Khai Hoan, Hung Thinh, Phung Hung, Thanh Quoc, Huynh Khoa).

  • Check labels for “Phu Quoc” origin, nitrogen levels (35–43°N), and cockroach-wing color.

  • Prices: $150,000–200,000 VND/liter ($6–$8); avoid overly cheap products to ensure authenticity.

• Travel Restrictions: Vietnam Airlines prohibits fish sauce in carry-on or checked luggage due to odor; use factory delivery to Ho Chi Minh City ($5–$10) or courier services. Alternatively, purchase at mainland stores or online (e.g., Costco’s Kirkland Signature Phu Quoc fish sauce).

• Stay Safe: Watch for slippery floors; secure valuables; confirm tour prices to avoid overcharges.

• Respect Culture: Ask permission before photographing workers; support local brands to preserve the craft.

• Sustainability: Overfishing threatens anchovy stocks; our tours promote factories with sustainable practices, like Phung Hung and Huynh Khoa, to support the industry’s future.

• Join a Guided Tour: Our tours offer vetted factories, English-speaking guides, and curated itineraries for a seamless experience.

Our eco-friendly tours blend factory visits with Phu Quoc’s cultural and natural highlights, leveraging promotional rates for an affordable, immersive experience:

• Half-Day Fish Sauce & Culture Tour ($50–$70/person): Visit Khai Hoan or Hung Thinh factory ($5–$10 tour), taste fish sauce, and explore Dinh Cau Night Market ($2–$10 meals). Includes transfers and snacks.

• Full-Day Culinary Adventure ($90–$130/person): Tour Phung Hung factory, visit a pepper farm ($5–$10), and enjoy seafood lunch at Ham Ninh ($3–$10). Includes guided tours, meals, and transfers.

• Private Heritage & Foodie Journey ($120–$180/person, min. 2): Customize with Thanh Quoc factory, Sung Hung Pagoda, and Sim wine tasting ($1–$2). Includes private guide, dinner, and transfers.

• Fish Sauce & Beach Combo ($80–$110/person): Morning at Huynh Khoa factory, afternoon at Sao Beach with lunch at My Lan ($3–$10). Includes transfers and tastings.

• Multi-Day Phu Quoc Explorer ($250–$400/person, 3–4 days): Cover two factories, VinWonders ($22–$30), Vinpearl Safari ($22–$30), and eco-lodge stays ($15–$40/night). Includes all activities and meals.

Prices include guides, transfers, activities, and meals/snacks. Group discounts (10% off for 10+ travelers) and seasonal promotions available. Book now via the links on this page!

• Flights: Phu Quoc International Airport (PQC) serves direct flights from Ho Chi Minh City ($20–$80, 50 minutes), Hanoi ($30–$100), and Bangkok ($80–$150). Book via vietjetair.com or Traveloka.

• Ferries: High-speed ferries from Rach Gia or Ha Tien ($7–$15, 1.5–2.5 hours) to Bai Vong or An Thoi Port. Book via superdong.com.vn.

• Visa: 30-day visa-free entry for direct arrivals to Phu Quoc; E-Visa ($25) for mainland Vietnam. Verify on official Vietnamese immigration websites.

Phu Quoc fish sauce factories, a gateway to Vietnam’s culinary heritage in Kien Giang Province, offer an authentic glimpse into a 200-year-old tradition that defines the Pearl Island’s identity. From Khai Hoan’s historic wooden barrels at 11 Hung Vuong, Duong Dong, to Huynh Khoa’s eco-friendly craft, these tours reveal the artistry behind nuoc mam Phu Quoc, a PDO-protected delicacy with global acclaim. Visitors can witness the fermentation of anchovies from the island’s nutrient-rich waters, taste premium 43°N fish sauce, and purchase bottles as souvenirs for $4–$6 (99,000–155,000 VND). Legend Travel Group’s Phu Quoc Tours ensure you savor this liquid gold sustainably, blending factory visits with explorations of Sao Beach, Dinh Cau Night Market, and cultural landmarks like Phu Quoc Prison. Don’t miss this culinary adventure—browse our featured tours and book your eco-friendly fish sauce factory tour today!
Ready to explore Phu Quoc’s iconic fish sauce tradition? Reserve your sustainable tour with Legend Travel Group and taste Vietnam’s island jewel

Author Bio: Written by Tony Bùi, with over 20 years of experience in the travel industry, guiding 100,000+ travellers across Southeast Asia. This guide draws from firsthand insights, guest feedback from Legend Travel Group surveys.

Sources:

• Phu Quoc Fish Sauce Information: vietnamtour.com, khaihoanphuquoc.com.vn, salindaresort.com, tripadvisor.com, phuquocislandguide.com, vinpearl.com