Hanh Phuc Fish Sauce

Description:

it made from greasy fish meal is carefully selectedwith pure white salts in Phu Quoc create that unique taste .

Process fish sauce processing line high proteinHappiness was 60 Intellectual Property Office patent and gain meritawards . Products sauce Happiness after the strictquality control with the support of the Institut Pasteur test ,measurement test center quality of the City .

Product Features:

The salt helped ease

Brown -brown , in

Countries with comparable degrees

Origin: Phu Quoc - Vietnam

Preservation : Place a dry , cool place .

Shelf life : 12months .

This sauce is so delicious, so delicious thatanyone has tried and always wished to have a little more to use ,even a little.

However it is also very difficult to fishprocessing and preservation difficult . Particularlyhow to use it has a special taste , purity also requires feats andthe right time.

Note:

- To use this type of fish , you do not need a lotof cheers , rare specialties like elephant''s trunk , crocodilemeat .. etc. .

- This type of fish will not promote the good ofit all when you use it to put boiled spinach with a little morewithout any other meat .

Type 60 protein sauce by the Ministry of Science -Technology and Environment patented invention and the Japanese unittest certification " standards imported into Japan "

Bottled products are suitable for various types ofconsumers .

- 500ml bottle -

- 250ml bottle -

- 50ml bottle -

Using rice paper shell to wrap nem Thanh Hoa isdelicious , but not brittle when cold IU . Becausesalt crust should not do a little bit difficult .

Instructions on how to do the following :

1 . Prepare 1 cup of water mixed witha little water to each color (if not otherwise water will do) .

2 . Dip rice paper over the bowl ofwater and then squeeze the basket to drain . ( Itdipped about 5 a pack and then start frying ) .

3 . After frying can be done to adisk or on paper always let fatdrain