Vietnamese fish sauce from Phu Quoc hailed as finest import
On Phu Quoc island in the Gulf of Siam, nuoc mam or muoc main is mass produced by layering fish and salt in wooden vats for 12 to 14 months. The resulting pungent golden sauce is shipped in five gallon cans to Saigon where top quality batches fetch high prices and are sometimes deemed priceless.