After moving to the United States, Cuong Pham was hungry to recreate the tastes and smells of his childhood in Saigon. But not even the vibrant Asian markets of San Francisco offered the intensely fragrant first-press fish sauce, nước mắm nhi, that Cuong remembered from Vietnam. So in 2006, Cuong decided that if he couldn’t find it, he would make it — and started Red Boat Fish Sauce. Returning to Vietnam, Cuong expanded a small, family-run facility on the tropical island of Phu Quoc. With its clear waters and traditional fishing communities, Phu Quoc has long been renown for producing the world’s greatest fish sauces. Cuong got to work, partnering with expert fishermen and breathing new life into Phu Quoc’s centuries-old fermentation tradition. Today, the Red Boat brand is stronger than ever. In an era where transparency, traceability, and sustainability reign supreme, Red Boat is just as committed to quality ingredients and its time-honored fermentation tradition as the day it was founded. That means no additives, no preservatives, and no flavor enhancers. Just the purest fish sauce on earth.
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ADIPISCING CONVALLIS BULUM
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BruisedKnuckleHead –
I have used premium fish sauce in my cooking and I saw this recommended by a recipe. I tried it and I couldn’t believe it it’s actually much better than the premium fish sauce I’ve been using.
Honest Reviewer –
I thought nothing could be better than RB 40. I was wrong. Delicate taste here ’tis.
Rudolf Tallo –
Great taste, not expensive not horrible smell. Good quality product.
Gregory Bergman –
What can I say. I had tried fish sauce at a local Thai restaurant years ago and found it to be disgusting.
Recently I tried to start a Carnivore diet, and cleanly made fish sauce is a condiment you can have with that.
I’m sure if you like fish sauce, this stuff is great. I could tell that for what it was, it seemed high quality. But don’t fool yourself. If you don’t like fish sauce, you won’t magically like good quality fish sauce. It doesn’t work that way.
Tom –
A fish sauce by any other name would smell as smelly? I will preface this review by stating that this fish sauce is great and I use it all the time to cook. I love it and it gets me the taste I am looking for.
However the smell, as is expected with fish sauces like this, is weapons-grade. Upon initial opening of the sauce, my computer files were immediately de-indexed, my dog was neutered and my tax refund was delayed by a week. The smell is so strong that even Chuck Norris checks his closet for Red Boat Fish Sauce instead of the Boogeyman. A single drop was enough to cause a kitchen-wide evacuation – but once integrated into my sauce, it delivered a subtle and indescribable flavor that elevated my dish to new levels.
The price is right and the sauce is good! Highly recomend!
Peter Bowen –
We make Filipino Pancit and this fish sauce does the best job of bringing out the authentic flavor
KAM –
Red Boat is really the best, and if you are thinking of trying fish sauce for the first time, you will have a quality product to learn from. Just a small amount can elevate a dish from good to umami great. Try it.
Shawn Jones –
It’s fish sauce. I’m a Celtic white boy that loves to cook Thai and Vietnamese stuff. Don’t smell it, taste it. I feel like that saying is so appropriate in many circumstances. Fish sauce smells so funky, but tastes SOOO good. Yeah, I know. Seriously now, this is really really good. The flavor is very complex. I would never use this while cooking something. This is like a garnish.
Fong wong –
Nice for adding to dishes, especially rice and east asian dishes. Nothing crazy.
K. Okimoto –
Have used Tiparos and Thai Kitchen brands for stir frying, but thought the fishy aromas were slightly unpleasant uncooked in green papaya salad.
Not so Red Boat, delicious drizzled straight out of the bottle. Bold intense flavor you get what you pay for.