Phú Quốc fish sauce factory

Used in · 22

• Bánh MìA French baguette colonised by a Vietnamese pantry — pâté, cold cuts, pickled daikon and carrot, cilantro, chili, in a crackling crust.
• Bún Bò HuếA spicy lemongrass-and-shrimp-paste beef broth with round rice noodles, beef shank, pork knuckle, and a chili-oil slick — Hue's rival to pho and arguably the better soup.
• Bún ChảGrilled pork patties and slices in a bowl of warm fish-sauce dressing, rice vermicelli on the side, fresh herbs by the handful — Hanoi's lunchtime institution.
• Char Kway TeowFlat rice noodles seared in pork lard with prawns, cockles, Chinese sausage, egg, chives, and bean sprouts — Penang's smoky wok-breath noodle, the Singapore-Malaysian hawker king.
• Fish AmokFreshwater fish in a thick coconut-and-*kroeung* spice mousse, steamed in banana-leaf cups — Cambodia's national dish, a gentler cousin to its Thai and Lao curry neighbours.
• Gado-GadoBlanched and raw vegetables, hard-boiled egg, tempeh, and tofu over a thick peanut-sauce dressing — Indonesia's mixed-vegetable salad, the cousin of satay's peanut sauce.
• Gỏi CuốnRice-paper rolls of poached prawn, pork belly, vermicelli, herbs, and lettuce — Vietnam's fresh, un-fried answer to the spring roll, dipped in peanut-hoisin sauce.
• Gaeng Keow Wan GaiThai green curry — the coconut-fat-suspension dish that lives or dies by whether you cracked the cream.
• Kare-KareOxtail and vegetables in a thick orange peanut-and-annatto sauce, served with a side of bagoong shrimp paste — the Filipino fiesta dish that takes a day to make.
• Khao SoiEgg noodles in a coconut-curry broth with braised beef or chicken, crispy fried noodles on top, pickled mustard greens on the side — northern Thailand's defining dish.
• LaksaCoconut-curry noodle soup with prawns, fish cake, and a sambal punch — Peranakan cooking's most famous export, with as many regional variants as Malay states.
• LarbMinced meat tossed with toasted rice powder, fish sauce, lime, chili, mint, and shallot — the meat salad of Laos and Isan Thailand, eaten with sticky rice.
• LumpiaFilipino spring rolls — fried *lumpiang Shanghai* with pork, or fresh *lumpiang sariwa* in a soft wrapper — a household staple at every party.
• Massaman CurryA Persian-Indian-Malay-Thai synthesis curry with beef, potatoes, peanuts, and a base of cinnamon, cardamom, and star anise — the slowest, mildest, most fragrant of the Thai curries.
• Mie GorengEgg noodles stir-fried with kecap manis, chicken or prawn, vegetables, and a fried egg on top — the noodle answer to nasi goreng, eaten everywhere across Indonesia.
• MohingaA catfish-and-banana-stem broth over rice vermicelli, thickened with toasted chickpea flour — Myanmar's national breakfast soup.
• Nasi GorengDay-old rice fried with kecap manis and sambal, crowned with a fried egg — Indonesia's national leftover.
• Pad Kra PaoMinced meat stir-fried with holy basil, chili, garlic, and fish sauce — Thailand's weeknight default, ordered over rice with a fried egg on top.
• PancitA family of Filipino noodle dishes — *bihon*, *canton*, *palabok*, *malabon*, *habhab* — eaten at every birthday for long life.
• PhởThe broth that built a country's breakfast — beef bones, charred ginger, star anise, and a forest of fresh herbs added at the table.
• Som TamGreen papaya pounded in a clay mortar with chili, fish sauce, palm sugar, lime, and dried shrimp — Isan's most-eaten salad, hot-sour-salty-sweet in a single bowl.
• Soto AyamTurmeric-yellow chicken broth with shredded poached chicken, glass noodles, hard-boiled egg, fried shallots, and a squeeze of lime — Indonesia's everyday soup, eaten morning to midnight.