Love fish sauce, but didn't realize how difficult and time-consuming it is to make. Kudos to this young lady for returning to her hometown to employ the local people and make delicious fish sauce.
yes, it takes long time to produce traditional fish sauce (not industrial one): 1 year for fermentation, 1 day to extract the authentic fishsauce. Hope you can enjoy Bamboo Boat fishsauce some day :-)
this lady know her roots...going back and create work for the local people truly deserve respect...need more people like her in Vietnam...its people like her shapes the future of Vietnam...keep up the good work ...
amazing! vietnamese people are very proud of their culture as far as I experienced. that's inspiring! some of my friends are vietnamese and I love talking to them about vietnamese language and culture 🇩🇪🤝🇻🇳
fish sauce is one of the important ingredients in cooking among south asian people. it's also used as a condiment and garnishment in food as well. fish sauce basically is a south east asian cuisine ingredient.
yes a Kudos to this young lady for returning to her hometown to employ the local people and make delicious fish sauce. super and keep it up wish you all the best
Fish sauce from east asia is the literal ancestor of ketchup. It was discovered by early European traders and brought home and evolved to become modern tomato ketchup. The word ketchup is believed to have Chinese origins: ket-siap, Hokkien for fermented fish sauce.
This is a wonderful video. Thank you. I started making my first fish sauce last week. Just a big jar full of whole mackerel chunks and 20% sea salt. It's in a mild temp, dark room. I will filter it in a year or so.
after 15 years of eating food with mam, i never realized until today how much work went into it. thank you for sharing her story and showing so many people how much work goes into this! - Thao-Ly Nguyen
Summer great job on sharing Hang's story! You really made it about her. It has some much heart and it was so genuine. Much better than Helen's version. :)
Thank Co Van Anh, the products are only sold in Vietnam at the moment and we are looking for partners to export to America and other countries. I'll let you know as soon as it's available in US. Thank you
I swear , this sauce is the best in south east asians countries!!! Though it’s smell like unwashed vag**a! The umami and the saltiness of this sauce can make every cooking dishes tastes like heaven!
my friend was wondering why doesn't she use all the modern technique and machine to boots up the process so she can produce more. I explained to her that because it requires preservative, but she insist in then why did she went study aboard for when she could stay home and just take her family's techniques. Can you explain it to us, please?
instead of yeasting fish for 2 yrs, and add salt water, why we make our own fish sauce, instantly at home for freshest tasting? why yeasting fish? 2 yrs later, those fish in salt water may rotted ...who knows?
Given the long time the fermentation takes, plastic chemicals will leach from the containers into the sauce. Especially since the process releases heat which only intensifies the leaching. This can be harmful to the health of consumers. For "cultural preservation", should it not be made the traditional way instead of with a Western-invented, globally mass produced commodity that harms humans and the environment?
Great video, very informative. Best wishes for this lady and the company.
Love fish sauce, but didn't realize how difficult and time-consuming it is to make. Kudos to this young lady for returning to her hometown to employ the local people and make delicious fish sauce.
yes, it takes long time to produce traditional fish sauce (not industrial one): 1 year for fermentation, 1 day to extract the authentic fishsauce. Hope you can enjoy Bamboo Boat fishsauce some day :-)
this lady know her roots...going back and create work for the local people truly deserve respect...need more people like her in Vietnam...its people like her shapes the future of Vietnam...keep up the good work ...
amazing! vietnamese people are very proud of their culture as far as I experienced. that's inspiring! some of my friends are vietnamese and I love talking to them about vietnamese language and culture 🇩🇪🤝🇻🇳
fish sauce is one of the important ingredients in cooking among south asian people. it's also used as a condiment and garnishment in food as well. fish sauce basically is a south east asian cuisine ingredient.
yes a Kudos to this young lady for returning to her hometown to employ the local people and make delicious fish sauce. super and keep it up wish you all the best
Great story! Obviously the most important ingredient in fish sauce is Patience, lot of it
Fish sauce from east asia is the literal ancestor of ketchup. It was discovered by early European traders and brought home and evolved to become modern tomato ketchup. The word ketchup is believed to have Chinese origins: ket-siap, Hokkien for fermented fish sauce.
This is a wonderful video. Thank you. I started making my first fish sauce last week. Just a big jar full of whole mackerel chunks and 20% sea salt. It's in a mild temp, dark room. I will filter it in a year or so.
How did it turn out?
@@Ford.Prefect damn, it killed him, rip smh
after 15 years of eating food with mam, i never realized until today how much work went into it. thank you for sharing her story and showing so many people how much work goes into this!
- Thao-Ly Nguyen
Lovely story and inspiring
Thanks
Fantastic video, it's nice to see real food being made by someone who truly cares. Thanks
Great video, Uyen!! Will refer to this one in my next video about fish sauces ;)
She is the umami mommy! Well done.
4:59 why not to export to Cambodia and Laos too?
Summer great job on sharing Hang's story! You really made it about her. It has some much heart and it was so genuine. Much better than Helen's version. :)
Wonderful. Thank you for making this.
This is so cool - how can I find Bamboo Boat fish sauce in Europe? I'd love to buy some to help support your business!
There's also the Ancient Roman's fish sauce called Garum.
Great story. What is the brand ?
How much is 1 salt to 6 fish? Like how much salt exactly?
Amazing video, thank Uyen very much
Garum was a fish sauce in ancient rome. Similar
Can that be vacuum filtered?
I want to try this - where can I buy this product in the U.S? I live in the San Jose/San Francisco area?
Thank Co Van Anh, the products are only sold in Vietnam at the moment and we are looking for partners to export to America and other countries. I'll let you know as soon as it's available in US. Thank you
Amazon
U CAN BUY FISH SAUCE IN ANY ASIAN STORE.
Thank you
Do they have a website?
Uprated. Very interesting.
thanks for sharing :)
I swear , this sauce is the best in south east asians countries!!! Though it’s smell like unwashed vag**a! The umami and the saltiness of this sauce can make every cooking dishes tastes like heaven!
my friend was wondering why doesn't she use all the modern technique and machine to boots up the process so she can produce more. I explained to her that because it requires preservative, but she insist in then why did she went study aboard for when she could stay home and just take her family's techniques. Can you explain it to us, please?
It's about traditions and culture... Not about making money.
I love fish sauce love very nice make more the food more nice
Why do I torture myself by watching this while I'm hungry? As if staring hard enough will allow me to taste it.
Hello teacher elsa
Có mấy người bn hỏi e nước mắm làm sao, nên giờ mới xem được clip của chị, cám ơn c nhiều ♡
Now I understand why being born in Australia has made it so much harder to make a life...
instead of yeasting fish for 2 yrs, and add salt water, why we make our own fish sauce, instantly at home for freshest tasting? why yeasting fish? 2 yrs later, those fish in salt water may rotted ...who knows?
They call the yeast one "extra virgin fish sauce", the thing you talking about is nothing except salt water lol
👌👍💪❤️
No comment
Given the long time the fermentation takes, plastic chemicals will leach from the containers into the sauce. Especially since the process releases heat which only intensifies the leaching. This can be harmful to the health of consumers.
For "cultural preservation", should it not be made the traditional way instead of with a Western-invented, globally mass produced commodity that harms humans and the environment?
God damn she’s cute.
Not six fish its a Sis fish indeed haha....you guys are Australia's students so why is your English so poor....????
How does this not make humans sick. Fermented fish sounds like a really dangerous thing.
***** The same reason soy sauce, kimchi or any other pickled, salted, preserved foods don't make people sick. Magic of salt:)
+schlaznger I think fish sauce is more safe than sushi.
Cheese must really blow your mind
@@wharfratfor20 You would be amazed. Edit this comment was 5 years ago...but your still right.
@@wharfratfor20 Sour kraut blows the mind, too
That’s so disgusting. Just the thought of fish sauce blehhhhhh
You have no idea what you're taking about.