For hundreds of years, people in Vietnamese coastal villages have made fish sauce, known as nuoc mam, using traditional methods passed down through generations. In one such village, the Bui family has been making this sauce for four generations. After the Vietnam War ended 50 years ago, Bui Van Phong decided to stay in his hometown to keep this tradition alive, even though many others left the country. His son, Bui Van Phu, continues the work today. Fish sauce from this area is now officially recognized as part of Vietnam’s cultural heritage. Experts say it is not just a food item — it also carries great historical and cultural importance. But this long-standing tradition is now in danger. Small, traditional producers face big problems like overfishing, climate change, and strong competition from large factories. Anchovies — the main ingredient — are harder to catch due to warmer seas and low oxygen levels. These fish are best caught near Da Nang between January and March, then mixed with sea salt and left to ferment for up to 18 months. Without better protection and sustainable methods, this tradition may disappear.