Đặc Sản Anh Khang

What Đặc Sản Anh Khang does

Đặc Sản Anh Khang is a private, family-run Vietnamese food production company headquartered at 135 Đại Trường, Hoằng Trường, Hải Tiến, Hoằng Hoá, Thanh Hoá province, with 11–50 employees and no disclosed institutional investors or external funding. It specializes in two traditional Thanh Hoá regional product lines: Nem Chua Thanh Hoá (naturally fermented pork sausage, 3–5 day fermentation using pork, pork skin, rice powder, garlic, chili, and đinh lăng leaves) and Nước Mắm Ba Làng (traditional fermented fish and shrimp sauces produced using methods from Ba Làng, Tĩnh Gia, with approximately 400 years of heritage). The Nem Chua portfolio spans five variants — nem dài, nem vuông, nem cối, nem nướng, and nem thính — and the fish sauce portfolio spans mắm cốt, mắm tép, and mắm tôm in packaging sizes from 120ml to 5,000ml. Cá Chỉ Vàng (golden sardine) is offered as a supplementary specialty product.

The company monetizes through unit-priced sales in Vietnamese đồng, with per-piece and per-bottle prices ranging from approximately 18,000 VNĐ (small mắm tép) to 310,000 VNĐ (premium high-protein nước mắm cốt). Distribution combines two physical retail/production locations in the Hải Tiến beach tourism area, a WooCommerce-powered e-commerce storefront shipping nationwide from Hà Nội to Hồ Chí Minh, and B2B wholesale supply to restaurants, eateries, pubs, and hotels. Customer segments are three: (1) primary — individual consumers and tourists buying for personal consumption or as regional souvenirs; (2) secondary — foodservice businesses in Hà Nội and Hải Tiến procuring bulk supplies; and (3) tertiary — event/wedding planners and caterers requiring large-volume orders. Marketing is executed through content marketing on the company blog, the e-commerce storefront, Zalo direct messaging, and tourism word-of-mouth.

The Nước Mắm Ba Làng line was recognized as Vietnamese Culinary Cultural Heritage in 2015, providing a regulatory/cultural endorsement of provenance. The Mắm Tôm variant the company distributes has historical export presence in Japan, Thailand, Hong Kong, South Korea, the UK, Germany, and the USA, although Đặc Sản Anh Khang's own stated operating geography is domestic Vietnam only. The company has no disclosed management team beyond ownership, no patents or trademarks on file, no M&A activity, and no disclosed leadership changes.

Name

Đặc Sản Anh Khang

Legal name

Đặc Sản Anh Khang

Website

https://dacsananhkhang.vn

Company type

Private

Operating status

Operating

Headcount range

11–50 employees

Short description

Đặc Sản Anh Khang is a private Vietnamese food producer in Thanh Hoá province that manufactures traditional regional specialties — Nem Chua Thanh Hoá (fermented pork sausage) and Nước Mắm Ba Làng (fermented fish sauce) — for individual consumers, tourists, restaurants, and hotels across Vietnam.

Ownership category

akta.pro rank

Product category

Specialty Foods

NAICS

Seafood Product Preparation and Packaging (3117), Food Manufacturing (311), All Other Food Manufacturing (31199)

SIC

Sausages & Other Prepared Meat Products (2013), Miscellaneous Food Preparations & Kindred Products (2090)

akta.pro industry

PRIMARYAFAKADAF

Soy Sauce, Tamari & Asian Condiments Manufacturing

Agriculture & Food Production/Food Processing & Manufacturing/Condiments, Sauces, Dressings & Spreads Manufacturing

SECONDARYAFAKADAO

Fermented & Specialty Condiments Manufacturing (Kimchi Base, Gochujang, Miso-Based Sauces)

Agriculture & Food Production/Food Processing & Manufacturing/Condiments, Sauces, Dressings & Spreads Manufacturing

Keywords

• Fermented pork sausage
• Traditional fish sauce
• Regional Vietnamese specialties
• Artisanal fermented foods
• Specialty food production

Headquarters

HQ city

Thanh Hoá

HQ country

Vietnam

HQ region

Asia

Offices2 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Marketing or Sales, Infrastructure

Revenue model

1. Nem Chua Sales: One-time sale of fresh fermented pork products (nem chua Thanh Hoá) in various forms including nem dài, nem vuông, nem cối, nem nướng, and nem thính. Sold directly to tourists at the factory, online nationwide, and to restaurants and hotels in the Hải Tiến area.
2. Nước Mắm Ba Làng Sales: One-time sale of traditional Vietnamese fish sauces and fermented seafood products (mắm cốt, mắm tép, mắm tôm) in multiple packaging sizes. Distributed to restaurants, food vendors, and individual consumers nationwide.
3. Wholesale/Bulk Sales: Wholesale distribution to restaurants, eateries, and hotels, with volume discounts for bulk orders. Products include all nem chua varieties and nước mắm Ba Làng products.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels4 records

Core offering

Đặc Sản Anh Khang produces and distributes traditional Thanh Hoá regional specialty foods, principally nem chua (fermented pork sausage) and nước mắm Ba Làng (traditional fermented fish/shrimp sauce). Nem chua is offered in five varieties (nem dài, nem vuông, nem cối, nem nướng, nem thính) using natural fermentation and 100% fresh pork without preservatives. Nước mắm Ba Làng is produced via ~400-year-old fermentation methods and includes mắm cốt, mắm tép, and mắm tôm variants in multiple packaging sizes. Cá Chỉ Vàng (golden sardine) is offered as a supplementary product.

Product overview

Đặc Sản Anh Khang is a traditional food production and distribution company specializing in Thanh Hoá regional specialties. The company operates two core product lines: (1) Nem Chua Thanh Hoá — a traditional fermented pork sausage with multiple varieties including nem dài (long roll), nem vuông (square), nem cối (cylinder), nem nướng (grilled), and nem thính (high rice powder), and (2) Nước Mắm Ba Làng — a traditional fermented fish/shrimp sauce from Ba Làng, Tĩnh Gia, available as mắm cốt (concentrated), mắm tép (shrimp), and mắm tôm (prawn) variants. The company also offers Cá Chỉ Vàng (golden sardine) as a supplementary product. Products are distributed B2C via the company's e-commerce website and B2B to restaurants, hotels, and food vendors across Vietnam.

Differentiator

Problem solved

Functional benefit

Products and services

• Nem Chua Thanh Hoá (Fermented Pork Sausage product line) Traditional fermented pork sausage from Thanh Hoá region, made from fresh pork, pork skin, rice powder, garlic, chili, and đinh lăng leaves, naturally fermented over 3–5 days without preservatives. Available in five named varieties (nem dài, nem vuông, nem cối, nem nướng, nem thính) for individual consumers, tourists, and foodservice customers.
• Nem Dài Thanh Hoá (Long-shape Traditional Nem Chua) Long-shaped traditional nem chua (also called nem cây or nem truyền thống), rolled in banana leaves with bold, balanced sour and spicy flavor. Sold to individual consumers, tourists, and B2B foodservice customers.
• Nem Vuông Thanh Hoá (Square-shape Nem Chua) Square-shaped nem chua Thanh Hoá cut into bite-sized pieces, with natural pink color, firm and chewy texture, and balanced sour-mildly spicy flavor. Packaged in 500g–1kg packs (10 pieces). Easy to store and convenient for gifting.
• Nem Cối Thanh Hoá (Round/Large Cylinder Nem Chua) Round-shaped nem chua Thanh Hoá wrapped in banana leaves and tied with strips. Larger in size with firm, chewy texture and bold sour-spicy flavor, fermented longer for a more intense taste. Sold in 1kg–2kg packs (approximately 2 pieces).
• Nem Nướng Thanh Hoá (Grilled Nem Chua) Nem chua Thanh Hoá prepared by grilling over charcoal or gas oven until golden brown. Features attractive aroma when grilled, tender meat, and sweeter, richer flavor compared to fresh nem chua. Packaged in 500g–1kg (approximately 5 pieces).
• Nem Thính Thanh Hoá (Nem Nắm) Fermented nem chua with higher rice powder (thính) content, also called nem nắm or nem chạo. Made with pork, pork skin, guava leaves, dong leaves, and aromatic spices. Features a distinctive toasted rice aroma, mild sour taste, and round/square rice cake shape wrapped in banana leaves.
• Nước Mắm Ba Làng (Traditional Fish Sauce product line) Traditional fermented fish/shrimp sauce produced in Ba Làng, Tĩnh Gia, Thanh Hoá, using fresh fish/shrimp, sea salt, and traditional recipes passed through generations. Naturally fermented without preservatives. Includes mắm cốt, mắm tép, and mắm tôm variants for individual consumers, restaurants, and food vendors.
• Mắm Cốt Ba Làng (Concentrated Fish Sauce) Concentrated fermented fish sauce (nước mắm cốt) from Ba Làng, Tĩnh Gia, made from fresh anchovies using traditional methods. Features total protein 56N and amino protein 31N. Available in 500ml, 900ml, and 5,000ml bottles.
• Mắm Tép Ba Làng (Fermented Shrimp Sauce) Fermented shrimp sauce from Ba Làng, Tĩnh Gia, Thanh Hoá, made from fresh shrimp (moi) caught directly at Tĩnh Gia sea, mixed with sea salt and rice powder, and naturally fermented for 3–4 months. Smooth texture, natural aroma, mildly salty taste without grit. Available in 120g, 300g, 350g, 400g, 550g, and 950g sizes.
• Mắm Tôm Ba Làng (Fermented Prawn Sauce) Fermented prawn sauce from Ba Làng, Tĩnh Gia, Thanh Hoá, produced from fresh moi (shrimp) sourced from the three traditional fishing villages of Xuân Tiến, Quang Minh, and Hải Thượng. Distinctive light purple color, natural prawn aroma, fresh taste without harsh saltiness, smooth and thick texture. Available in 120ml, 300ml, 350ml, 550ml, 950ml, 2,000ml, and 5,000ml sizes.
• Cá Chỉ Vàng (Golden Sardine) Golden sardine fish products sourced from the coastal waters of Thanh Hoá region, included as part of the company's specialty product portfolio alongside nem chua and fish sauce.

Quantifiable outcome

• Products certified with food safety standards and distributed nationwide across both Northern and Southern Vietnam

Named customers6 records

Segments3 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Scale indicators3 records

Recent moves5 records

Expansion highlights5 records

Direct peers

• Nước mắm Phú Quốc Khải Hoàn: Heritage Phú Quốc fish sauce brand with multiple food-safety and geographic-indication certifications and significant export presence. Directly comparable to Anh Khang's nước mắm Ba Làng on the heritage-traditional Vietnamese fish sauce positioning, though based in a different region.
• Các cơ sở sản xuất mắm Ba Làng truyền thống: Other small producers in the Tĩnh Gia / Ba Làng coastal area producing traditional fermented fish sauces (mắm cốt, mắm tép, mắm tôm) using the same 400-year local methods. Direct overlap with Anh Khang's nước mắm Ba Làng line on product, geography, and customer base.
• Cơ sở sản xuất nem chua Bà Lan (Nem chua Bà Lan Thanh Hoá): Other long-established family-run producers of nem chua Thanh Hoá operating out of small artisanal facilities in Thanh Hoá province. Directly comparable to Đặc Sản Anh Khang on product (fermented pork sausage), customer base (tourists + nationwide D2C), and brand positioning (traditional Thanh Hoá specialty).

Broad incumbents

• Vedan Vietnam: Vietnamese subsidiary of the Taiwanese Vedan group, producing industrial seasoning, sauces, and condiments including fish sauce at scale. Comparable as a fish-sauce competitor serving B2B foodservice and retail channels, though Vedan's product is industrial rather than heritage traditional.
• Saigon Food (Chinsu / Nam Ngư parent ecosystem): Parent ecosystem brands (Nam Ngư, Chin-Su) that dominate mass-market Vietnamese fish sauce at supermarkets. Relevant incumbent benchmark for retail distribution, pricing, and shelf positioning against Anh Khang's specialty mắm products.
• Cholimex Foods: Ho Chi Minh City-based state-linked food manufacturer producing a broad portfolio of traditional Vietnamese sauces, condiments, and prepared foods. Comparable as a wide-portfolio traditional Vietnamese food brand operating in sauces/condiments categories that overlap with Anh Khang's mắm and nem chua offerings.
• Ajinomoto Vietnam: Multinational seasoning/sauce manufacturer with established Vietnam footprint. Overlaps indirectly as a competitor in the broader seasoning-and-condiment category where Vietnamese consumers compare traditional mắm/nước mắm against seasoning powders, dipping sauces, and broth seasonings.
• Masan Consumer (Masan MEATLife): Vietnam's largest branded sauces, condiments, and convenience food company (Chin-Su, Nam Ngư fish sauce). Overlaps with Anh Khang in the fish sauce category but operates at massive industrial scale, with national retail penetration that Anh Khang cannot match.

Emerging players

• Cá chỉ vàng Vũng Tàu (specialty dried seafood producers): Other small specialty coastal seafood producers (e.g., dried cá chỉ vàng, khô cá lóc, khô cá sặc) selling via e-commerce and tourist channels. Comparable as co-SKU categories Anh Khang already carries (Cá Chỉ Vàng) and as regional D2C seafood specialty competitors.
• Đặc sản Tây Bắc / Đặc sản các vùng miền: Other small D2C Vietnamese regional specialty food producers (e.g., thịt trâu gác bếp Tây Bắc, măng chua, chẩm chéo). Comparable to Anh Khang's e-commerce-first regional specialty business model and target tourist/gift-buyer customer.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks7 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/NemChuaAnhKhang
• Xx.com/dacsananhkhang

Revenue estimate

Valuation estimate

Number of profiles

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Đặc Sản Anh Khang