It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Vietnam's grilled squid and fermented fish noodle soup have secured spots on TasteAtlas's 2025 list celebrating the top squid dishes in the world. Ranked 20th, muc mot nang (sun-dried squid) is a ...