The Product
One bottle, many dishes.
First press. American anchovies. Twelve months in the barrel.
MADE WITH AMERICAN ANCHOVIESFERMENTED WITH SEA SALT IN PHÚ QUỐCA HERITAGE RECIPE SINCE 1951
Traceability
Barrel Ticket
- ORIGIN
- Phú Quốc Island, Kiên Giang, Việt Nam
- RATIO
- 73% American anchovies / 26% sea salt
- BARREL
- up to 14 tons, wood
- FERMENT
- 12 months, island heat
- FIRST DRAW
- nước mắm nhĩ — drop by drop
- BOTTLED
- 1st press
Batch fields (barrel no., ferment start) to be populated from client data.
The Range
Nước Mắm Cá Cơm Mỹ
100% American anchovies.12-month hand ferment.First press, straight to the bottle.
The kitchen bottle — cooking, marinades, kho.
520ml6 bottles per case
Nước Mắm Cá Cơm Mỹ
100% American anchovies.12-month hand ferment.Fermented in wood on Phú Quốc.
The table bottle — dipping sauces, dressings, the last touch.
250ml12 bottles per case
How to Use
Instead of Salt
Start where salt goes — then use less. A few drops season deeper than a spoon of salt, with less sodium on the plate.
Start with one recipe →The 1 : 1 : 1 : 2 Rule
1 : 1 : 1 : 2
fish sauce · lime · sugar · warm water
Memorize it, own the table →The American Anchovy
Two coasts, one sauce.
In the coldest, richest waters of Monterey Bay, the American anchovy is thriving. We catch it there, carry it across the Pacific, and raise it the only way we know — a year in wooden barrels on a Vietnamese island. Two coasts, one sauce. Cá cơm Mỹ, anchovies of USA.