Artisanal Aged Son Fish Sauce

Name: Artisanal Aged Son Fish Sauce
Brand: Spice Tribe
Price: 11.0 USD
Availability: InStock

Chef Tu David Phu Collab

We’ve partnered with Chef Tu David Phu to import this 100% pure, 2 year artisanal, aged, and single-origin Son fish sauce. Since 1951, the Son Fish Sauce family has been producing traditional fish sauce rooted in the indigenous customs of Kien Giang, a province with international acclaim for its production of Asian fish sauce.

Taste: “Fish Sauce can enhance the flavors of any dish. Its alluring umami, earthy and savory flavors are hypnotizing; this umami-packed, liquid gold is guaranteed to make you salivate.” – Chef Tu David Phu

Check out Chef Tu’s digital recipe for Nước Chấm (Seasoned Fish Sauce), which is the soul of Vietnamese cuisine.

Note: This clearance item is on clearance because of a labeling error, 'Best By' date of 04/2023; however, fish sauce does not go bad.

$11.00

~~$15.00~~ $11.00

($1.30/ounce)

Size

1 X 8.45 oz bottle $11.00 27% Off

3 X 8.45 oz bottle $29.00 36% Off

Product variants

Highlights

Origin:

Vietnam

Tasting Notes:

Chef Tu David Phu Collab

Ingredients:

Anchovy, Sea Salt

100% Fresh Ingredients

You can trace our spices back to the farm where they were grown

Chef Tested

All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it

Straight From The Source

We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them

Give Back Program

A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change

Origin & Sourcing

Vietnam

Learn more about the story of Son Fish Sauce.

Read Chef Tu’s article “Why Does Fish Sauce Stink?”

Chef Spotlight

With Chef Tu David Phu

Top Chef Alumnus, Tu David Phu, is a Vietnamese-American, SF Chronicle Rising Star Chef, and an Emmy-nominated filmmaker from Oakland who cut his culinary teeth in some of the nation’s top restaurants. He has cooked across various cultures, from the American culinary greats to classical European traditions. But it is what he calls “the memory of taste” that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines, and he is passionate about sharing the riches and lessons of his birthright through food.

Reviews

Frequently Asked Questions

Why Does Fish Sauce Stink?

Commercial Fish Sauce is smelly. Not traditional Fish Sauce. Commercial Fish Sauce stinks because it uses anchovy extracts.

What is so bad about anchovy extract?

In the case of Anchovy extract in Vietnam, it’s old anchovies that were not fresh or sold at the market. It’s decaying fish, that is dried then pulverized into a paste with additives, such as processed wheat.

How is “traditional” Fish Sauce made?

Traditional Vietnamese Fish Sauce is made from fermenting 70% fresh wild-caught anchovy and 30% sea salt for one year. Like olive oil, Fish Sauce is pressed. The first press is comparable to (what Italians consider ‘extra virgin’) a ‘top tier’ product.

Do spices lose their flavor after the "Best by" date?

Don’t worry if your spices are past their best-by date. When sealed, our spices maintain their quality for about 3 years. After opening, they remain flavorful for an additional 2-3 years if stored properly. While the best-by date indicates peak freshness, our spices still deliver great flavor and are safe to use well beyond that date.

Recipes

Artisanal Aged Son Fish Sauce

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Nước Chấm [The Soul of Vietnamese cuisine]

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