Thanh Pho GJa Nang Holiday Weather today
Date/time of update: October 18, 2025, 2:39 am, Timezone: GMT+7
Broken Clouds
Temperature: 22.95°C
Temperature feels like: 23.76°C
Minimum Temperature: 22.95°C
Maximum Temperature: 22.95°C
Atmospheric pressure: 1013hPa
Humidity:94%
Visibility: 7000m
Wind speed: 0m/sec
Wind Direction: 0 degrees
Cloudiness: 75%
Sunrise: 2025-10-17 10:40:20
Sunset: 2025-10-18 10:25:04
Nam O Fish Sauce Making Village is located on the estuary of the Cu De River, right at the base of the Hai Van Pass in Da Nang City. The village fish sauce making business started in the early 20th century.
Travel Guide to the Nam O Fish Sauce Making Village, Da Nang
The Nam O Village was traditionally a fishing village. The villagers got good catch sometimes hence the need for preservation and processing the fish. Vietnam is the only country in the world that makes fish sauce traditionally and the Nam O Fish Sauce is among the most famed in the country.
What to see, things to do
1/ Learn the fish sauce making process
The special method used at the village is quite unique. The materials are from Ca Com (medium-sized anchovy fish) which is caught in the Third Lunar Month (dry season) to ensure the best protein quality of the fish.
The fish is cleaned by clean sea water (not fresh water) to maintain the quality, then put salt on the fish gradually before putting them into vases (containers) made of Jack fruit tree wood. The bottom of the containers is paved with pebbles. The top of the vase if often either a patch of woven bamboo or a bark of areca palm plant, and the lid is air-tight fit.
The containers are to be put in a clean, dark, dry, stable temperature and non-draughty room. After 6 or 7 months, put more salt and mix with the fish in each container. It is also important that the salt used must be of good quality: big and hard grain, white, clean. Before use, the salt must be put on a clean floor in open air so that the tart and acrid tastes melt away by moisture.
It is normal the work starts in the Third Lunar Month and when it is about the Lunar New Year, people use fine-surface fabric to filter for the fish sauce which should have a typical dark-brown color and unique smell. The finished products should be ready for sales for the Lunar New Year (Tet Nguyen Dan).
Each container holds 200-300 kilograms of raw fish. After 12-18 months, each container yields 100-150 litters of fish sauce of 1st quality and some of 2nd quality and 3rd quality.
2/ Visit the Nam O Beach, Red Beach
The site was where the first US combat troops arrived in Vietnam in 1965 starting a period of direct military confrontation between PAVN (People’s Army of Vietnam – North Vietnam) and the US Army.
3/ The Hai Van (Ocean Clouds) Pass
The Nam O Village can be visited in combination with a trip to the sublime Hai Van Pass where the views of the Da Nang Bay and Da Nang City are magnificent.
How to get there
From Da Nang City Center, follow Route 1A heading north for 14km, then it is the Cu De River which is also the area of the Nam O Village. At the village you can find the good quality Nam O Fish Sauce which is made by traditional method.
It is normal people do not have problems to find the village as the smell of fish sauce can be easily recognized once you are in the area.
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