Fish sauce making by Nguyen Quy (6 images)

View: 250 | All
Workers stir hundreds of large ceramic pots as they spend months making a traditional soy sauce.
Arranged in rows, the containers can hold up to 50 litres of Ban Soy sauce.
During the drawn out process the sauce is stirred every two days for two to six months.
Ban Yen Nhan village in the Hung Yen Province of Vietnam is famous for its traditional and distinctive method of making the sauce.
View: 250 | All