I'm born and raised in Oklahoma, USA. Far from any ocean. Once I discovered fish sauce it became a permanent staple in my pantry. I'm never without some.
Really? But maybe yes, many years ago, a customer from Vietnam want to build his own Fish sauce brand in Vietnam. He ask my father to help him contact with fish sauce factory in Thailand. From what I know, his fish sauce buisness is quite successful but I don't know the detail and his brand.
@@HikaruFX12645 no thai brand is better than the three crabs. Most thai fish sauce is one dimensional and super salty ie salty and watery. Might as well use salt.
Back in the mid 70's, my family purchased a rice farm and on it had at least a dozen of these fish sauce tanks that haven't been in use for a while. They weren't made out of wood but cement. The weird part is, the farm wasn't anywhere near any ocean so it would have taken a long time to bring the fish there to ferment. We weren't farmers but purchased the farm to lay low so we can escape VN without people noticing we were gone.
@@jeremyjohnson-r1r I'm not sure but the farmers who lived in that area referred to our farm as the farm with the fish sauce tanks since they don't use address.
Chad - I discovered you on TT a while ago, and have been binging your youtube videos all day. Just want to let you know I see and appreciate the hard work you've been putting into your videos. This is high quality food content & you're only getting better.
The best fish sauce I've used was Red Boat, also a Vietnamese product. Living in Thailand we use Squid brand but next time in the store I'll see if they carry Chin Su and give that a try (if the wife allows me to). 😁
Squid brand is mostly salt, water and food coloring. It used to be sold for .99 cents USD but with inflation and reseller raising prices it now cost almost 5$ USD per bottle. It still cost 50% less than Phu Quoc’s fish sauce.
@@Eatshhhushi Phu Quoc brand lists Anchovy extract, water, salt, sugar, flavour enhancers, acidity regulators, synthetic salmon flavour (!!!), preservatives, thickener and colours. Lots of extra stuff, isn't it! I think you're full of it and it isn't fish sauce. My bottle of Squid brand fish sauce says 77% anchovy, 20% salt and 3% sugar. No water, no MSG, no preservatives and no food coloring added. Look it up. BTW, I live in Thailand and that's where I by it.
@@firstnamelastname-im5iz Squid brand is dirt cheap compared to Vietnam’s fish sauce. 77% Anchovy? Proof it! Just throw in a percentage does mean anything. I use Squid brand when I cook without adding salt just because it full of sodium, water and food coloring. I use Phu Quoc fish sauce to eat raw because it’s more flavorful. You are reading too much in a label. I trust a brand that disclosed all ingredients than throwing in BS percentage. Taste is everything! Leave a bottle of Squid fish sauce out long enough salt will settle at the bottom of the bottle.
In Vietnam, Chin Su fish sauce has somewhat of a poor reputation of being "chemical" - there is already a comment below in Vietnamese as such (translated: "Chinsu fish sauce is all chemicals, not sure how many % is from fish" - vitmaroc). I think it's somewhat true and somewhat misguided. There IS artificial flavour in Chin Su fish sauce or at least in some of their product lines e.g. "salmon flavour" literally is on the ingredient list of my bottle and salmon has never been a traditional ingredient of fish sauce. So from that perspective, you may say the flavour isn't the same as artisan / traditional fish sauce, and that I totally agree. The important context to understand here is Chin Su products are made with the export markets in mind and ingredient labeling laws oversea are way more stringent. The transparency then creates somewhat of a wrong impression with the Vietnamese crowd, who have never seen such detailed ingredients on their fish sauces. (Side point: that's why you may notice some of the imported artisan fish sauce bottles in Asian markets near you have paper sticker with detailed ingredients sticked onto them to meet your country legal requirements.). Artisan fish sauce ingredients are literally just "anchovies, water, salt, sugar" but it also doesn't have a good shelf life. It doesn't go bad in the sense that it gives you stomache but the flavour and visual quality do degrade very quickly once exposed to air. Fish sauce is also not frequently used in the West so all the acidity regulators and thickers and preservatives etc. were added, otherwise it just won't last. One can also see why salmon flavouring is used - it adds some familiarity to foreign users but simultaneously makes it taste a bit strange to the local Vietnamese. We used to have 2 bottles of fish sauce at home. Chin Su for cooking and an artisan one for raw uses, somewhat like how we have a bottle of cheaper olive oil for cooking and a more expensive one for salad. In the fish sauce case, however, the artisan bottle lost its superior flavour to the Chin Su within about 1-2 months and was inferior after 4-5 months (by then we still had more than half of the artisan bottle). So eventually we just have 1 bottle of Chin Su and stop having to worry about how (in)frequent we use it. To use an example people might be more familiar with in Europe: the artisan fish sauce bottle is "Aceto Balsamico Tradizionale" level when first opened but "Asda balsamic vinegar" level after 4 months and just "Asda red wine vinegar" after 6 months. The Chin Su is 80% there first opened but it's still 70% there 6 months later. Here is the ingredient list of my Chin Su bottle of fish sauce. * Fish extract (44%) * water, salt, sugar * E621 (monosodium glutamate) aka bột ngọt / mì chính for extra umami flavour * E625 (magnesium diglutamate) an even more powerful source of umami flavour * E260 (acetic acid) here used as acidity regulator (found naturally in vinegar but can be chemically synthesized) * E330 (citric acid) another common acidity regulator (as the name suggest naturally found in citrus fruit but can be chemically synthesized) * SALMON FLAVOUR * E211 (sodium benzoate) a common preservative * E202 (potassium sorbate) another common preservative * E415 (xanthan gum) a common thickener * E150a (caramel colouring) * E120 (carmine) red food colour
The Chinsu hate you see on the internet is well deserved ^^, they earned it by using dirty scheme to manipulate fake news and lie. Now many people just don't care wether their fish sauce is good or not. We see Chinsu? We go away ^^
The quality of this video reminds me of channels that have millions of subscribers. The quality and editing is top notch. Imagine how better the quality will be when Chad get actual million subs. If you don't tell me, I might think this is just one of your sub channels.
I made a 40 bottles batch a couple of years ago using the 3:1 method and chub mackerels since they were plentiful where I live. I have to say the fish sauce came out really good. I had them sealed as much as possible in glass jar and in the sunshine. Not sure if that was wise or not but we didn’t get sick and the fish sauce was well received. Hardest part was the filtration from the thick muck to the amber sauce. The thicker muck was reminiscent of mắm nêm but I didn’t tried it.
Fish sauce have come a long way. My fav raw fish sauce now is the salmon brew that happens to be one of the most expensive but worth trying. I think you can only find it in Canada and US.
Reminded me of Garum the Roman empire fish sauce ... As a south East Asian cold rice with cold fried talapia fish 🐟 and fish sauce 😋.. would be an excellent breakfast 😋 👌.
I’m surprise that he didn’t mention the grade which is determined by the % of protein, ie fish content, and not the fermentation time as it does with wine. The top quality goes from 40 to 50. The bad thing about brands like chin su isn’t about the process but the final product which is highly diluted with sugar, water and other flavors to make the sauce more palatable for exporting.
My family has not used Chinsu fish sauce for a long time because it is not 100% fish sauce, it has MSG in it. Please support local brand with high quality fish sauce, the ingredients are only salt and anchovies, although the price is a bit high, the quality is better and healthier than this big brand.
The first bottle, one month old, is the best one. The fish sauce must include ONLY two ingredients and they are sea salt and anchovy. However, Chin-su fish sauce will include chemical and other ingredients.
The first time I tried Chin Su fish sauce was back in 2008 in VN. I thought it was very sneaky that the bottles didn't have a pouring spout to limit how much sauce you needed so most of the time I'd waste fish sauce because I poured too much. Today, the bottles still do not have a pouring spout. Never going back to Chin Su. Also, their fish sauce doesn't taste like traditional fish sauce.
Um, it seems that the subtitles/caption doesn't match up with what is being said. The caption almost seems like a loose translation of what is being said and at times actually feels incorrect in a round a bout way.
I dont think fishsauce has more to it in a microbial sense that its good for your gut but it sure has something ever since i got abit hooked on fermentation begin happening around 30's i love the stuff use it is almost everything instead of salt some times. i have noticed that when i do something happens in my stomach like if is was bad before it becomes better, partly i think because i most often eat it with rice and the rice might be the real hero. But when i reeeally crave kimchi thats when i know i need to set things straight in my stomach and it heps, i eat kimchi for a side for a few meals and presto it solved everything. excited to go down the fish sauce rabbit hole since the romans used garum (the roman fish sauce) and fins out if it actually have any benifits or if im just craving fish
video is really well edited but the audio mixing isnt great. Most of the time I can hardly hear you over the music let alone the other sound going on around you. Really need to tone down the music though.
I've been to one of these fish sauce production plants when I visited Vietnam. I love fish sauce but the smell was almost unbearable as you can imagine 😅
If you finish that bottle within days then yes you'll definitely get some sort of heart disease but us Asians normally finish a bottle that big after a month or 2 if it's used for family meals but if you're just cooking for yourself then a bottle that big usually last about half a year.
As a Vietnamese, I hate fish sauce and can't live without it. I hate it because of the pungent smell, but it gives an umami taste to many food, without it food would not taste great. I would never taste raw fish sauce, unless it mixes with lemon or venigar, sugar, chili or garlic.
Of course I prefer fish sauce to be as pure as possible, but your question is confusing because the most pure are the most salty. However every body has their own budget on what they can spend, so it’s good their are product ranges for all market levels
I keep seeing “Chin Su” from time to time, what’s the pho here. It has nothing to do with fish sauce, if you try to promote it then take it somewhere else. “Chin Su” has nothing to do with fish sauce period, don’t make a lie just to make money
Fish sauce should only be made with fish and salt, nothing else. Soy sauce should only be made with nothing but soybean and salt. Chin-Su makes its sauces with sugar and other chemicals added to enhance volume and taste. All for higher profits. Folks should read the ingredient label.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
This is top tier quality, I cannot believe this channel is under 200k
Thank you so much
Với chất lượng video và nội dung ngày càng tiến bộ về thông điệp truyền tải, mình nghĩ sẽ sớm đạt lượng theo dõi đó, và tiến thẳng tới golden play.
I'm born and raised in Oklahoma, USA. Far from any ocean. Once I discovered fish sauce it became a permanent staple in my pantry. I'm never without some.
Really appreciate all of your effort to bring us the unforgettable video about making fish sauce. Love from the bottom of my heart.
Thank you so much, we are trying hard
If you use fish sauce correctly it should never make the food fishy. That was neat. Great mini documentary Chad. Merry Christmas!!!
I try to explain this to people as a alternative umami and salt additive but they never believe it won't turn out fishy.
I gotta say, Vietnamese Fish sauce better than the other countries! ❤
The best
Really? But maybe yes, many years ago, a customer from Vietnam want to build his own Fish sauce brand in Vietnam. He ask my father to help him contact with fish sauce factory in Thailand. From what I know, his fish sauce buisness is quite successful but I don't know the detail and his brand.
Thai fish sauce is better and smoother than Viet.
Try Thai fish sauce bro. It’s super smelly and that’s why it’s da best.
@@HikaruFX12645 no thai brand is better than the three crabs. Most thai fish sauce is one dimensional and super salty ie salty and watery. Might as well use salt.
I'm native and I've not seen these kind of processes before lol. Great video, awesome production quality. Great job Chad
Thank you for watching!
Do you know if they bleed the anchovies first?
Back in the mid 70's, my family purchased a rice farm and on it had at least a dozen of these fish sauce tanks that haven't been in use for a while. They weren't made out of wood but cement. The weird part is, the farm wasn't anywhere near any ocean so it would have taken a long time to bring the fish there to ferment. We weren't farmers but purchased the farm to lay low so we can escape VN without people noticing we were gone.
Wow, interesting
Are you sure it's for fish sauce and not for reserving rain water?
might be a soya sauce fermentation vat
@@jeremyjohnson-r1r I'm not sure but the farmers who lived in that area referred to our farm as the farm with the fish sauce tanks since they don't use address.
Vietnamese ferment so many things who knows what it might be use for.
Chad - I discovered you on TT a while ago, and have been binging your youtube videos all day. Just want to let you know I see and appreciate the hard work you've been putting into your videos. This is high quality food content & you're only getting better.
3:10 willinvietnam spotted 😂😂
One in a lifetime experience as you said! amazing production !
Super beautiful…
Always a good day when I see you in the feed! Happy holidays Chad!
We will get back in the flow, happy holidays to you as well
Good video narration,first time finding you, keep it up and your page will blow up I know it.
The best fish sauce I've used was Red Boat, also a Vietnamese product.
Living in Thailand we use Squid brand but next time in the store I'll see if they carry Chin Su and give that a try (if the wife allows me to). 😁
Red boat is great, squid definitely not my favorite. Chin su makes many levels of fish sauce do look for the “cá com bien Dong”
Squid brand is mostly salt, water and food coloring. It used to be sold for .99 cents USD but with inflation and reseller raising prices it now cost almost 5$ USD per bottle. It still cost 50% less than Phu Quoc’s fish sauce.
@@Eatshhhushi Phu Quoc brand lists Anchovy extract, water, salt, sugar, flavour enhancers, acidity regulators, synthetic salmon flavour (!!!), preservatives, thickener and colours. Lots of extra stuff, isn't it! I think you're full of it and it isn't fish sauce.
My bottle of Squid brand fish sauce says 77% anchovy, 20% salt and 3% sugar. No water, no MSG, no preservatives and no food coloring added. Look it up.
BTW, I live in Thailand and that's where I by it.
@@firstnamelastname-im5iz Squid brand is dirt cheap compared to Vietnam’s fish sauce. 77% Anchovy? Proof it! Just throw in a percentage does mean anything. I use Squid brand when I cook without adding salt just because it full of sodium, water and food coloring. I use Phu Quoc fish sauce to eat raw because it’s more flavorful. You are reading too much in a label. I trust a brand that disclosed all ingredients than throwing in BS percentage. Taste is everything! Leave a bottle of Squid fish sauce out long enough salt will settle at the bottom of the bottle.
@@Eatshhhushi is triggered by published facts. Do you also like the synthetic salmon flavor, flavor enhancers, thickeners and preservatives?
Dope and beautiful video. WOW!!!! I've been watching you and the family for a while but this video is beautifully done. Well done!
Great video about a genius of a cooking ingredient and dining condiment. So educational but interesting at the same time.
Glad you enjoyed it
Love the documentary style editing!
In Vietnam, Chin Su fish sauce has somewhat of a poor reputation of being "chemical" - there is already a comment below in Vietnamese as such (translated: "Chinsu fish sauce is all chemicals, not sure how many % is from fish" - vitmaroc). I think it's somewhat true and somewhat misguided.
There IS artificial flavour in Chin Su fish sauce or at least in some of their product lines e.g. "salmon flavour" literally is on the ingredient list of my bottle and salmon has never been a traditional ingredient of fish sauce. So from that perspective, you may say the flavour isn't the same as artisan / traditional fish sauce, and that I totally agree.
The important context to understand here is Chin Su products are made with the export markets in mind and ingredient labeling laws oversea are way more stringent. The transparency then creates somewhat of a wrong impression with the Vietnamese crowd, who have never seen such detailed ingredients on their fish sauces. (Side point: that's why you may notice some of the imported artisan fish sauce bottles in Asian markets near you have paper sticker with detailed ingredients sticked onto them to meet your country legal requirements.).
Artisan fish sauce ingredients are literally just "anchovies, water, salt, sugar" but it also doesn't have a good shelf life. It doesn't go bad in the sense that it gives you stomache but the flavour and visual quality do degrade very quickly once exposed to air. Fish sauce is also not frequently used in the West so all the acidity regulators and thickers and preservatives etc. were added, otherwise it just won't last. One can also see why salmon flavouring is used - it adds some familiarity to foreign users but simultaneously makes it taste a bit strange to the local Vietnamese.
We used to have 2 bottles of fish sauce at home. Chin Su for cooking and an artisan one for raw uses, somewhat like how we have a bottle of cheaper olive oil for cooking and a more expensive one for salad. In the fish sauce case, however, the artisan bottle lost its superior flavour to the Chin Su within about 1-2 months and was inferior after 4-5 months (by then we still had more than half of the artisan bottle). So eventually we just have 1 bottle of Chin Su and stop having to worry about how (in)frequent we use it.
To use an example people might be more familiar with in Europe: the artisan fish sauce bottle is "Aceto Balsamico Tradizionale" level when first opened but "Asda balsamic vinegar" level after 4 months and just "Asda red wine vinegar" after 6 months. The Chin Su is 80% there first opened but it's still 70% there 6 months later.
Here is the ingredient list of my Chin Su bottle of fish sauce.
* Fish extract (44%)
* water, salt, sugar
* E621 (monosodium glutamate) aka bột ngọt / mì chính for extra umami flavour
* E625 (magnesium diglutamate) an even more powerful source of umami flavour
* E260 (acetic acid) here used as acidity regulator (found naturally in vinegar but can be chemically synthesized)
* E330 (citric acid) another common acidity regulator (as the name suggest naturally found in citrus fruit but can be chemically synthesized)
* SALMON FLAVOUR
* E211 (sodium benzoate) a common preservative
* E202 (potassium sorbate) another common preservative
* E415 (xanthan gum) a common thickener
* E150a (caramel colouring)
* E120 (carmine) red food colour
very detailed. thanks for comment
I'm from the Philippines and like local fish sauce more than the imported ones. The imported fish sauce taste like it has been watered-down.
The best fish sauce must have only two ingredients, and they are sea salt and anchovy.
The Chinsu hate you see on the internet is well deserved ^^, they earned it by using dirty scheme to manipulate fake news and lie. Now many people just don't care wether their fish sauce is good or not. We see Chinsu? We go away ^^
The quality of this video reminds me of channels that have millions of subscribers. The quality and editing is top notch.
Imagine how better the quality will be when Chad get actual million subs.
If you don't tell me, I might think this is just one of your sub channels.
Thank you so much
I loved this .... bring on more ... fish sauce is on my to buy list when i visit next year .... along with some gin... awesome..
More videos like this please! Love it ❤
I made a 40 bottles batch a couple of years ago using the 3:1 method and chub mackerels since they were plentiful where I live. I have to say the fish sauce came out really good. I had them sealed as much as possible in glass jar and in the sunshine. Not sure if that was wise or not but we didn’t get sick and the fish sauce was well received. Hardest part was the filtration from the thick muck to the amber sauce. The thicker muck was reminiscent of mắm nêm but I didn’t tried it.
Very cool, I definitely want to make a batch one day
Why did you not try it to see how good it had become.
Love your content Chad. Keep it coming. Thanks Chad for your documents series. Keep them coming. Mery christmas Chad.
video được đầu tư rất tốt, chúc phát triển
Fish sauce have come a long way. My fav raw fish sauce now is the salmon brew that happens to be one of the most expensive but worth trying. I think you can only find it in Canada and US.
May I ask which brand it is?
They may have the popular fish sauce brand but trust me Thanh Hoa city makes the best tasting fish sauce and shrimp paste
Great video!
Awesome video Chad!
Found some Chin Su chilli sauce in a Vietnamese grocery store in London - Longdan - its so tasty! Thanks for the introduction - Lets see some recipes!
Awesome glad you like it
Can't wait for this recipe vids with fish sauce!
I like that the barrels look like something out of a manga or cyberpunk anime or something, it's really cool (also I LOVE fish sauce so)
Reminded me of Garum the Roman empire fish sauce ...
As a south East Asian cold rice with cold fried talapia fish 🐟 and fish sauce 😋.. would be an excellent breakfast 😋 👌.
Thankyou.. interesting
I gotta say, thi video is sooooo discovery channel like! How is this channel under 200k? That's some pro ass shit!! AMAZING!!
Thank you so much
Love your videos!!!
Thank you more coming
I tried Red Boat brand in the US and I like it.
Red boat is very good
Amazing ... thank you bro
inedible breakdown of something I got curious about stoned af
Same. Also while eating.
I would love to see you collaborated with Best Ever Food Review Show❤.
Oh my gosh, this one is amazing❤
This channel production value went from 4 to 10+++
great energy! backing track was a little loud/distracting at times would be nice to lower that and have your talking put in the focus :)
Must try « collatura di alici » fish sauce from Napoli, Italy. 🇮🇹
It was « garum » in the roman period
I’m familiar with garum but I have never tasted the Italian variation 👍
Nước mắm có thể làm từ rất nhiều loại hải sản tôm mực cua, cá nước ngọt cũng làm được mỗi loại sẽ cho ra một hương vị khác nhau
I’m surprise that he didn’t mention the grade which is determined by the % of protein, ie fish content, and not the fermentation time as it does with wine. The top quality goes from 40 to 50. The bad thing about brands like chin su isn’t about the process but the final product which is highly diluted with sugar, water and other flavors to make the sauce more palatable for exporting.
Have this sauce at home 👍
My family has not used Chinsu fish sauce for a long time because it is not 100% fish sauce, it has MSG in it. Please support local brand with high quality fish sauce, the ingredients are only salt and anchovies, although the price is a bit high, the quality is better and healthier than this big brand.
Wow butthurt
Nice ❤
Why is the chinsu fish sauce in my country have different packaging ? Is it authentic ?
They do different packaging for every market and have many different styles/levels of product
I want to know what that tree is outside of the fish sauce factory
Good video. You'd have to be careful otherwise the hippies will catch on and drinking cold brew fish sauce and the price will sky rocket.
😂
Great vid! I thought the visit to the factory would be a little more fishy!
The first bottle, one month old, is the best one. The fish sauce must include ONLY two ingredients and they are sea salt and anchovy. However, Chin-su fish sauce will include chemical and other ingredients.
Cảm ơn
The first time I tried Chin Su fish sauce was back in 2008 in VN. I thought it was very sneaky that the bottles didn't have a pouring spout to limit how much sauce you needed so most of the time I'd waste fish sauce because I poured too much. Today, the bottles still do not have a pouring spout. Never going back to Chin Su. Also, their fish sauce doesn't taste like traditional fish sauce.
I have never seen Chin Su fish sauce in my life, because I am not living in Vietnam, but good to know though.
Have you heard of Mekong's river Linh fish sauce?
I have not, I’ll look it up
@@yeschefwithchadkubanoff
ruclips.net/video/BRgyvb_4GYE/видео.htmlsi=Wplc2qCJS6RkXzDy
As a vietnamese, i thought our traditional fish sauce is better than chinsu. U can try phu quoc, phan thiet, cat hai or any brand from any region
🎉🎉 tuyệt vời Chad
Fish sauce from Acetes,ruốc is the best
Um, it seems that the subtitles/caption doesn't match up with what is being said. The caption almost seems like a loose translation of what is being said and at times actually feels incorrect in a round a bout way.
Thank you for the feedback
Is that Will on the boat?
Yep
Chad kubanoff, I want to film the factory making chin-su chili sauce bottles to see if the quality is good or not.. thank you
- At 4:50, if the red vats are pest-resistant, then why do they bother busing the non-pest-resistant vats (the ones with the salt)? -
I dont think fishsauce has more to it in a microbial sense that its good for your gut but it sure has something ever since i got abit hooked on fermentation begin happening around 30's i love the stuff use it is almost everything instead of salt some times. i have noticed that when i do something happens in my stomach like if is was bad before it becomes better, partly i think because i most often eat it with rice and the rice might be the real hero. But when i reeeally crave kimchi thats when i know i need to set things straight in my stomach and it heps, i eat kimchi for a side for a few meals and presto it solved everything. excited to go down the fish sauce rabbit hole since the romans used garum (the roman fish sauce) and fins out if it actually have any benifits or if im just craving fish
Is that gluten free?
video is really well edited but the audio mixing isnt great. Most of the time I can hardly hear you over the music let alone the other sound going on around you. Really need to tone down the music though.
Thank you for the feedback
I absolutely love this video.. very informative. But,, the music!!! Too loud.. feels very heavy handed?? just a dude, still following
I've been to one of these fish sauce production plants when I visited Vietnam. I love fish sauce but the smell was almost unbearable as you can imagine 😅
Everyone should at least try fish sauce. It ads such a depth of subtle flavor to whatever is being cooked.
Such a good ingredient
Phu Quoc also best dog breed
I wish your voice was a little clearer or louder! Great video otherwise!
If you finish that bottle within days then yes you'll definitely get some sort of heart disease but us Asians normally finish a bottle that big after a month or 2 if it's used for family meals but if you're just cooking for yourself then a bottle that big usually last about half a year.
- At 4:41, I was afraid you would fall into the vat! -
funny thing, the greeks are the ones who created fish sauce. it was then traded in asia over time
So why they don't eat it today
@@Banhsukem-h4x they do??
This is a Chin-Su commercial
👍👍👍
Why its color like that ?
Nước mắm Chinsu toàn là hoá chất chứ được bao nhiêu phần trăm là từ cá 😂
Bạn làm cho Chinsu đc bao lâu r. Hay chỉ là thói quen tỏ vẻ hiểu biết
@@Kaleorksmasan chuyên gia chơi truyền thông bẩn đánh lừa người tiêu dùng mà. Ví dụ là vụ đánh nước mắm truyền thống chứa asen năm 2016 😂
music too loud.
Welcome to Việt Nam ❤
tui ở Việt nam đây nước mắm chinsu nam ngư
it salt liquid crystaine
As a Vietnamese, I hate fish sauce and can't live without it. I hate it because of the pungent smell, but it gives an umami taste to many food, without it food would not taste great. I would never taste raw fish sauce, unless it mixes with lemon or venigar, sugar, chili or garlic.
Louder music pls.
Vietnamese fish sauce
Isn’t this Charlie Puth’s brother? 😂😂
Key to fish sausage..... Pork fat 🤣
🙌🏻🙌🏻🙌🏻
Chin su from China 😂
👍💛
Châu Đốc fish sauce
lol, yes fish sauce has a strong aroma. If it doesn’t then it’s not fish sauce.
salt rotten maggot protein feed brine mixture
Fish sauce is tasty but not good if you have gout
This big buildup and at the end: I use it as salt
When the manufacturing company put MSG, Preservatives and Too much Salt in the Fish Sauce, it just become an Unhealthy product, any comment, please??
Of course I prefer fish sauce to be as pure as possible, but your question is confusing because the most pure are the most salty. However every body has their own budget on what they can spend, so it’s good their are product ranges for all market levels
Buddy....MSG in fish sauce? And too much salt in fish sauce? Do you even know what fish sauce is?
Human sause by aliens
I keep seeing “Chin Su” from time to time, what’s the pho here. It has nothing to do with fish sauce, if you try to promote it then take it somewhere else. “Chin Su” has nothing to do with fish sauce period, don’t make a lie just to make money
Fish sauce should only be made with fish and salt, nothing else.
Soy sauce should only be made with nothing but soybean and salt.
Chin-Su makes its sauces with sugar and other chemicals added to enhance volume and taste. All for higher profits.
Folks should read the ingredient label.
Vietnam From head to toes make in China now 😢
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