Kirjeldus

Export-oriented reference: Suchi anchovy fish sauce at 23 degrees of nitrogen, bottled in 500 ml with a bilingual label for foreign markets, notably the United States. Made from fresh anchovies and salt, fermented in brine according to the traditional method, with no additives or preservatives, then filtered. This moderate rating suits consumers discovering nước mắm as well as professional kitchens. Product compliant with the TCVN 5107 standard and manufactured under a quality system certified to HACCP and ISO 22000.