This is the process how Nam Ngu Fish Sauce is made:

1. The fishermen go fishing far from the sea, they catch anchovies and rouse them with salt right after catching on the ship. The formula is 3 kg of fishes/1 kg of salt.

2. The fishes will be delivered to the barrel house in Phu Quoc island and put into barrels, for at least 8-12 months for fermenting, the product will be the essence of fish sauce.

3. The essense will be move to the Masan Factory to do the bottling & labelling.

4. Fish sauce bottles are put into carton for transfering to the market or exporting.

Source video: https://www.youtube.com/watch?v=NcXFvjmUxpQ