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.
MAECENAS IACULIS
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ADIPISCING CONVALLIS BULUM
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D.I.Y –
Taste is amazing, would buy again. Hope the recipe never changes
Signalshifter –
I am a long time fan of Red Boat fish sauce. When I spotted this special reserve i had to have some. I is subtly different in flavor than the regular 40N, a little smoother and a little less briny than the regular version.