Bui Van Phong faced a choice when the Vietnam war ended 50 years ago: stay in his small village and help his parents carry on the family’s centuries-old tradition of making fish sauce ...

The unmistakable aroma of fermenting fish cloaks the homes of families that still make traditional fish sauce. But Phu said that many families are thinking of getting out of the business because ...

Now take a fish fillet and roll it in flour and dip it in the beaten eggs and finally coat it in the crushed vermicelli. Keep it in the refrigerator for 30 minutes. Now heat the oil in a pan.

The unmistakeable aroma of fermenting fish cloaks the homes of families that still make traditional fish sauce. But Phu said that many families are thinking of getting out of the business because ...

“One of my beliefs is that you should always be able to see the sea when you have fish and chips, so anywhere that does traditional fish and chips in London. It’s like getting sushi in Alabama.