The article discusses the importance of fish sauce, or Nuoc Mam, in Vietnamese culture, particularly through the lens of the Bui family, who have maintained their fish sauce-making tradition for generations in Da Nang, Vietnam. Bui Van Phong chose to continue this family business after the Vietnam War, and now his son, Bui Van Phu, is dedicated to perfecting the craft. Recognized as a vital part of Vietnam’s heritage, fish sauce faces challenges from industrial mass production and environmental threats such as climate change and overfishing, which impact anchovy populations essential for the sauce.
Phu emphasizes the historical and cultural significance of fish sauce, which he traditionally makes by fermenting anchovies with sea salt. However, declining fish catches and rising prices are raising concerns among family businesses about their viability. The global fish sauce market is projected to grow significantly, yet families must navigate quality and supply challenges to compete. Overall, Phu expresses a deep commitment to preserving this culinary tradition for future generations, emphasizing its role not just as a seasoning but as a vital aspect of their cultural identity.
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