Product introduction: Lang Chai Xua fish sauce with yellow anchovies is made from rare red-fleshed yellow anchovies (also known as red anchovies) and pure salt, fermented in wooden barrels for many years. The yellow anchovy fish sauce has a history of more than 300 years in Lang Chai Xua Phan Thiet, and was put into ceramic pots by the founder of the craft, Tran Gia Hoa, and was the best-selling fish sauce in Vietnam in the past. The red-fleshed yellow anchovy fish sauce is one of the high-class and especially delicious fish sauces of the Lang Chai Xua fish sauce museum, made from rare red-fleshed yellow anchovies (also known as red anchovies). This type of fish has the scientific name Apogen Anchovy, living in the nutrient-rich upwelling waters of Phan Thiet. The fish sauce made from red-fleshed yellow anchovies has a beautiful tea-red color, a strong aroma, high protein, and a very rich sweetness from fish protein.
Directions for use: Eat raw or season dishes.
Expiry date: 24 months from date of manufacture. Once opened, use within 3 months to ensure the original flavor.
Storage: Store in a cool, dry place, away from direct sunlight. Eat raw or season food, cover tightly after use. Traditional standard fish sauce will darken when stored for a long time and may have salt crystals at the bottom of the bottle, which does not affect food safety and hygiene.
