9 Consecutive Years – Traditional Fish Sauce Honored as High-Quality Vietnamese Goods 2026
SASCO’s three traditional fish sauce brands—Phú Nhĩ, Hai Cá Cơm, and Uncle Ba—have been voted by consumers as recipients of the High-Quality Vietnamese Goods 2026 title, marking nine consecutive years of recognition from the market.
The title is awarded based on a nationwide survey involving hundreds of thousands of consumer votes, along with a rigorous verification and validation process conducted by relevant authorities. This recognition not only affirms product quality but also reflects the enduring trust of consumers over the years.
Mr. Lê Minh Hoan, Vice Chairman of the National Assembly (left), together with the Organizing Committee, presents the High-Quality Vietnamese Goods 2026 certification to Mr. Trần Trọng Thuận (center), Deputy Director of SASCO’s fish sauce production branch.
Within the framework of the event, SASCO’s traditional fish sauce exhibition booth—featuring the three brands Phú Nhĩ, Hai Cá Cơm, and Uncle Ba—attracted significant attention from a large number of visitors. Many visitors expressed great interest in exploring the production process firsthand, experiencing the distinctive flavors of each product line, and listening to stories about the journey of preserving the traditional fish sauce craft. The booth was not only a space to showcase products, but also became a point of connection, helping bring the value of traditional fish sauce closer to consumers.
Visitors showed great enthusiasm when experiencing the Uncle Ba bottle, appreciating its compact, convenient, and modern design.
The continued achievement of the High-Quality Vietnamese Goods title serves as a testament to SASCO’s sustainable development orientation in preserving traditional values, enhancing product quality, and expanding its presence in both domestic and international markets.
On that journey, consumers’ choice remains the most important benchmark, reaffirming the position of traditional Vietnamese fish sauce in modern life.
