Pham Van Khon started making fish sauce in 1951, and the family’s fourth generation still uses only anchovies and sea salt to make Son Fish Sauce. The location on tiny Hon Sun island off the southeastern coast of Vietnam prevents any industrial contamination, and the family controls all aspects of production. It’s fragrant and delicious, with a depth of umami not found in industrial fish sauce.
First press fish sauce, considered to be the best quality. 40º N indicates the level of nitrogen protein, 40 grams per liter.