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An Fish Sauce 40N 500ml
An Anchovy Fish Sauce 40N - Image 2

An Anchovy Fish Sauce 40N

An Anchovy Fish Sauce is made from black anchovy (cá cơm than), a premium anchovy from the Phan Thiết, Mũi Né and Phú Hải region, caught in the season from the 4th to the 8th lunar month, when the fish are at their fattest and protein content is at its peak. With soft flesh, few bones and a natural protein content of up to ~61%, black anchovy is among the finest raw materials for high-quality fish sauce.

After catching, the fish are salt-fermented (ủ chượp) at the standard ratio of the Phan Thiết fish-sauce trade, one of the oldest and most renowned cradles of fish sauce in Vietnam. Over the fermentation period, the proteins in the fish are fully and naturally hydrolysed, producing a fish sauce with a clear amber-brown colour, a distinctive aroma, a harmonious salty-sweet taste and a rich, lingering aftertaste.

SKU: N/A Category: Tag: Brand: Product ID: 5729

Description

MOVA PLUS - Nước mắm An 40N
AN ANCHOVY FISH SAUCE - MOVA FOOD

Nutritional value

  • High natural protein content
    Black anchovy contains ~61% natural protein – a source of protein fully hydrolysed through fermentation, which the body absorbs more easily than artificially added nitrogen.
  • Rich in Omega-3 and minerals
    Natural black anchovy is rich in Omega-3, B vitamins and marine minerals such as iodine, zinc and magnesium, supporting heart health, memory and overall wellbeing.
  • Safe ingredients
    Produced by the traditional Phan Thiết method, with no urea or other harmful prohibited substances; the protein level comes entirely from the natural hydrolysis of the fish.

Applications

Restaurants & Hotels (HORECA)
Industrial kitchens and standard catering
Families choose good fish sauce: pure and full of flavour
ANCHOVY FISH SAUCE - MOVA FOOD

Ingredients and production process

⎯ Raw materials: Black anchovy (black-striped anchovy) – a premium anchovy with soft flesh, few bones and a natural protein content of ~61%
⎯ Season: 4th to 8th lunar month – the 8th month is when the fish are fattest and protein is highest
⎯ Fishing grounds: Phan Thiết – Mũi Né – Phú Hải, Bình Thuận
⎯ Size: 6–9 cm, uniformly selected before going into fermentation

⎯ Fresh black anchovy is mixed evenly with coarse salt at the standard ratio of the Phan Thiết fish-sauce trade
⎯ Fermented (ủ chượp) in wooden barrels or concrete tanks using the traditional natural fermentation method – no chemical catalysts
⎯ Over time, the proteins in the fish are fully and naturally hydrolysed, producing a pure protein content
⎯ After fermentation: draw off the first-run liquid → filter → blend → pasteurise → fine-filter → fill
⎯ Quality check before packing into cartons and storing in the warehouse

⎯ Colour clear amber — characteristic of fish sauce fermented for long enough, with no added colouring
⎯ Aroma distinctively rich aroma of Phan Thiết anchovy – instantly recognisable and hard to mistake
⎯ Tasteharmonious — not harsh, not sour, with a rich aftertaste that lingers on the tongue
⎯ Clearly graded by protein degree: 15°N everyday seasoning · 30°N all-purpose · 40°N premium · 60°N top grade, for dipping raw

Additional information

Ingredients

Anchovy, salt
Protein degree (°N)

40N
Volume

500ml, 60ml

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