Phu Quoc’s fish sauce-making tradition has developed over more than two centuries, becoming one of the island’s most distinctive cultural and culinary assets. The craft centres on fresh anchovies mixed with sea salt and fermented naturally in large wooden barrels, some of which are several metres tall. Inside traditional nhà thùng, rows of dark wooden barrels reveal the scale and care involved in producing the island’s signature condiment.

Visitors can learn about the production process, from selecting and salting anchovies to the lengthy fermentation period, which typically lasts around 12–15 months. Depending on the facility, demonstrations may explain how the fish sauce is drawn from the barrels, assessed for quality and bottled for sale. The resulting sauce is known for its clear amber-brown colour, rich savoury flavour and naturally developed aroma. Visiting a barrel house offers a closer understanding of the knowledge and techniques passed down through generations of local producers.

Beyond observing production, visitors can purchase locally made fish sauce as a distinctive culinary souvenir and discover how it contributes to Phu Quoc’s cuisine, from seafood dishes to traditional dipping sauces. Many facilities are located near Duong Dong and An Thoi, making them convenient additions to an island itinerary.