The first-ever festival aims to honour not only fish sauce which is the quintessence of Vietnamese cuisine, but also craft villages ​​such as Phan Thiet, Nha Trang, Cat Hai, and Phu Quoc.

The event will draw the participation of diplomatic agencies, chefs, and culinary experts from both home and abroad, thereby helping to promote traditional Vietnamese fish sauce to the wider international market.

Visitors will also have the chance to explore processes of making fish sauce in craft villages. Nước mắm or fish sauce may have a strong smell, but it is an indispensable part of daily meals for many Vietnamese people.

Most recently, TasteAtlas, a website dedicated to discovering fresh ingredients, traditional dishes, and authentic restaurants around world, placed Phu Quoc’s fish sauce among the Top 7 fish sauces worldwide.

It can be considered a unique fish sauce which is extracted by a long fermentation of anchovies' flesh at a high temperature, in the west of the country. The fish extract / sauce has a delicate smell without unusual ammonia tones because of long time fermentation in wooden barrels, the website wrote.