
If you ever have the chance to visit Phu Quoc, you will undoubtedly be introduced to Khai Hoan Fish Sauce – one of the largest and most prestigious traditional craft houses on the Pearl Island.
With over 40 years of history spanning three generations, Khai Hoan has transcended national borders to become a beloved brand for both domestic and international consumers.
The Khai Hoan Story

As the twilight lingers in the sky, the bustling scenes of the Phu Quoc fishing village transition into the tranquil embrace of the night.
One by one, the fishing fleet stirs into motion, forming a long, shimmering trail on the sea. This scene is the symbolic soul of Phu Quoc – Vietnam’s "Pearl Island."
From a Love for the Island…
To the team at Khai Hoan, the sea is like a Great Mother. As a daughter of Phu Quoc who deeply loves its forests, its shores, and the saltiness of the breeze, Mrs. Tran Thi Ba has dedicated over half her life to the craft of fish sauce making. She ignited a flame of passion that has been passed down to the generations that follow.
... To a Cultural Legacy Brand
Inheriting this flame, Khai Hoan has continuously invested both heart and resources into refining production methods while strictly preserving ancestral values.
From a small craft house, Khai Hoan Trading Joint Stock Company has evolved over 40 years to become the leading producer of Phu Quoc Protected Designation of Origin (PDO) fish sauce, meeting the most stringent Vietnamese and international standards.
Operating Philosophy

Upholding the historical and cultural values of Phu Quoc traditional fish sauce, Khai Hoan is guided by the principle:
“Preserving traditional craftsmanship, maintaining customer trust, and ensuring absolute safety.”
This philosophy serves as the compass for every stage of our production and business journey.
Core Principles: "Tradition is Honor"
At Khai Hoan, we believe that tradition is our greatest honor. We are committed to promoting the legacy of our craft village, maintaining prestige through quality, and ensuring excellence in every drop.
Production Excellence:
We strictly adhere to the time-honored 1:3 ratio: fresh sea fish marinated with sea salt, naturally fermented in Litsea wooden vats (Thùng gỗ bời lời) - some of which have been seasoned for decades.
This 10-12 month traditional maturation process occurs without any artificial catalysts, resulting in the premium Khai Hoan bottled fish sauce.
Today, Khai Hoan proudly achieves an annual output of 5-6 million liters, a figure that continues to grow steadily.
Milestones of Development

1975
Mrs. Tran Thi Ba founded Khai Hoan Seafood with 12 vats.
1986:
Mrs. Ho Kim Lien took over, expanding the first showroom.
2007
Transitioned into Khai Hoan Trading Joint Stock Company.
2012:
Phu Quoc Fish Sauce became the first Vietnamese product to receive EU Protected Designation of Origin (PDO) status.
2015:
Invested in a fleet of 26 modern fishing vessels.
2018:
Launched a semi-automatic bottling line (9,000 bottles/hour) and a specialty supermarket in Phu Quoc.
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