An inherently small-batch production, making fish sauce simply requires salting wild-caught black anchovies and allowing nature to do its work—over the course of several months to a year, the salt reacts with enzymes in the fish’s guts to break down proteins. But these days, most commercial producers in Vietnam use MSG and other additives to boost the flavor of diluted second or third pressings, or purchase bycatch byproduct from other fishermen to increase their yields, with no consideration for quality. Additionally, some foreign businessmen have been caught buying bulk anchovies from other regions and passing them off as being from Phú Quốc, which received a Protected Designation of Origin status in 2012. Pham, however, sought to honor the methods of the small families, but on a scale that would make the product available to a global audience. The fishermen who operate the company’s titular red fishing boats salt the haul on-board, then transfer it immediately to the barrels to ferment. Only the first presses are tapped for sauce and meticulously blended for bottling.