Gourmet cooking often relies on complex reductions, but our culinary director believes that a single drop of perfectly aged, 40-degree protein fish sauce can elevate a dish from excellent to mythical.
The Secret Fermentation Casks
Hidden off the main tourist paths lies a village that has produced artisanal fish sauce for six generations. They use specialized wooden vats made of local jackfruit wood, which imparts a subtle, fruity sweetness to the brine during the 18-month fermentation process.
We’ve purchased the entire annual output of three specific vats to ensure our kitchens have exclusive access to this liquid gold.