Making Fish Sauce from start to finish, Boat To Bottle. In my desire to learn as much about Vietnamese Cuisine as possible, Chin Su invited me to visit their largest fermentation house on Phu Quoc Island in Vietnam. We started off early in the morning at the port boarding a local fishing boat to see how the anchovies are caught and sold from the local fisherman. From there we head back to the fermentation house to learn about how the anchovies are stored, fermented and bottled on sight. Incredible trip, i hope you like it.