Global journey of Vietnamese fish sauce through the lens of US MasterChef
Inside Phu Quoc's iconic barrels: Where 'Vietnamese flavor' is born
Spots 
At the start of his journey to discover
At the start of his journey to discover Vietnamese flavors, Leslie Gilliams repeatedly raised his camera to capture his first impressions of Phu Quoc, an island off Vietnam’s southern coast.
Through the car window, he photographed the road
Through the car window, he photographed the road leading toward the sea, boats anchored at the port and the fast-paced work surrounding baskets of freshly landed fish.
Batches of salted anchovies that meet quality standards
Batches of salted anchovies that meet quality standards are then taken to the Chin-su Phu Quoc fish sauce factory, where they undergo a traditional natural fermentation process in large wooden barrels for eight to 12 months to produce the island’s famed fish sauce.
The traditional fermentation method is combined with a
The traditional fermentation method is combined with a modern monitoring system. Each barrel has its own electronic identification code, allowing producers to trace when the fish was loaded, as well as its quantity, quality and source.
According to the producer, the use of technology
According to the producer, the use of technology helps control the production process while maintaining quality standards as the product reaches consumers in Vietnam and overseas. Still, technology cannot replace the time, experience and dedication of the people who make the sauce.
After touring the fish sauce factory, Leslie Gilliams
After touring the fish sauce factory, Leslie Gilliams said: “I could smell the fish sauce even before I saw the fermentation barrels. The barrels are quite large, and the fish sauce has its distinctive amber-brown color and a relatively mild aroma when tasted.”
Leaving the factory, Leslie continued following the journey
Leaving the factory, Leslie continued following the journey of fish sauce into small seaside kitchens to see how the condiment is woven into Vietnamese cuisine.
There was no longer any distance between a
There was no longer any distance between a MasterChef U.S. contestant and Vietnamese restaurant owners, only a shared passion for food.
Leslie watched as ingredients were prepared, dipping sauces
Leslie watched as ingredients were prepared, dipping sauces were mixed and flavors adjusted through years of experience.
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Global journey of Vietnamese fish sauce through the lens of US MasterChef
Inside Phu Quoc's iconic barrels: Where 'Vietnamese flavor' is born
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Source: Tuoi Tre News