Coconut Milk and Ginger Braised Pork Meatballs

Served with rice Serves 6, about 36 meatballs


2# pork shoulder, ground
1 ounce ginger
2 medium cloves garlic
1T Red Boat 40N fish sauce
2t salt
2 eggs
3T panko


2 cans coconut milk
4 c chicken stock
2T sugar, plus additional to balance suace
2T salt
1 stalk lemongrass, outer leaves removed and cut into 1” pieces
1 lime, plus additional to balance suace
2 cloves garlic, sliced thinly
3 kaffir lime leaves
1t turmeric
2 ounces ginger, peeled and sliced into ¼” slices
1-2 red thai chilies, cut down the center leaving while chili in tact
1T Red Boat 40N fish sauce


Chilies, sliced thinly
Mint leaves
Cilantro leaves

  1. Preheat oven to 425 degrees.
  2. Peel and finely chop ginger. In a large bowl, combine all ingredients for meatballs. Scoop balls, the size of large walnuts, and place on a parchment-lined sheet tray. Bake meatballs until just cooked through, 10 minutes.
  3. While meatballs are in the oven, combine all ingredients for sauce. Warm over low heat. When meatballs are cooked, add to broth and simmer until meatballs are flavorful and tender, about 1 ½ hours. If broth becomes too thick, add water to thin.
  4. When meatballs are done, adjust sauce with additional lime and sugar as needed.
  5. Serve with garnishes and jasmine rice.

Clams with Chilies and Shiso Butter

Serves 4 as an appetizer or 2 as an entree

¼ c olive oil
a few slices of fresh hot chilies
2 garlic cloves, sliced thinly
1T preserved lemon, chopped finely
½ c white wine
1 c fish stock
1 T Red Boat fish sauce, 40N
4T shiso butter, recipe below
2 pounds manila clams
½ c fregola or small pasta, cooked

In a large sauté pan over medium-high heat warm oil. Add chilies, lemon and garlic and cook just until garlic is cooked, but not browned. Add white wine and cook until reduced by ¾. Add fish stock, fish sauce, butter and clams and cook until clams open. Stir in fregola and season with salt and pepper. Serve with wedges of crusty artisan bread

Shiso Butter

½ ounce fresh shiso leaves
8 ounces unsalted butter, room temperature
2t maldon salt
1T Red Boat fish sauce, 40N
1T ground cayenne

Blanch shiso leaves in a small pot of boiling water for 2 minutes. Remove from heat, strain and run under cool water. When leaves are cool, wring out water and form a ball with leaves. Cut ball into 5 strips.

In a food processor combine butter and shiso. Blend in processor, scraping down sides, until well combined. Add remaining ingredients and blend thoroughly.

Roll compound butter in plastic or parchment, forming a log. Refrigerate for up to 2 weeks or freeze for up to 2 months.

Beef Tartare with Red Boat Fish Sauce

Serves 2

6 ounces beef short rib, ground
1 ½ t olive oil
½ t sea salt
1 ½ t Red boat fish sauce
1 ½ t shallot, finely chopped
2 chicken or duck egg yolks
Maldon salt

Gently mix first 5 ingredients in a small bowl. On two plates mound half of the mixture. Make a small indentation in the tartare and place egg yolk. Season lightly with maldon salt.

David Welch’s Red Boat Bloody Mary

20 oz tomato juice
2.5 oz lime juice
1 oz Red Boat Fish Sauce
1/4 tsp. salt
heaping tablespoon of horseradish
1/4 oz olive juice
1 tsp. tabasco

Fish Sauce Caramel

Makes 40-50

2 c cream
2 ¼ c sugar
6T butter, cut into ½-inch cubes
1 ¼ c light corn syrup
½ t sea salt
5T flax seeds, toasted
2 t fish sauce, Red Boat 40N

Lightly brush a 9X13” baking pan with olive oil and line with parchment, leaving 2” overhang. Lightly brush parchment with oil and set aside.

In a medium sauce pot combine cream, sugar, butter and corn syrup. Bring to a simmer and cook until light amber and 250 degrees. Immediately remove from heat and gently stir in salt and fish sauce. Pour into prepared pan and allow to cool completely.

Remove from pan by holding sides of overhanging parchment. Cut into individual candy portions and wrap in parchment. Store in an airtight container.

Rock Fish with Red Boat Salt

Serves 4

4- 6 ounce fillets rick fish, or other similar white fish, boneless and skinless sea salt
8- ½-inch rounds cut from Red Boat salt compound butter, recipe below

Preheat oven to 425-degrees.

Season both sides of fish with sea salt and lay on a parchment-lined sheet pan. Top each fillet of fish with 2 rounds of compound butter.

Place sheetpan in oven and roast until fish is cooked thorugh, about 7 minutes. Spread garnishes from butter along fillet and serve with a lemon wedge.

Red Boat Salt Compound Butter

Makes approximately 1 pound

2T olive oil
4 medium shallot, chopped finely
2 large cloves garlic, chopped finely
1 pound unsalted butter, room temperature
1 T Red Boat salt
zest of 1 orange
zest of 1 lemon
½ t cayenne
2T celery leaf, chopped finely

In a small sauté pan, over medium heat, sauté shallot and garlic in olive oil until translucent. Cool completely.

In a mixer, fitted with a paddle attachment, whip butter, salt, orange and lemon zests and cayenne until fluffy. Scrape down sides of bowl and whip again. Fold in shallot mixture and celery leaf.

Scrape mixture onto a piece of parchment and roll into a log with a diameter of 2-inches. Refrigerate for 1 week or freeze for up to 1 month.

Truffles with chilies and Red Boat Fish Sauce 40N

Makes about 60 truffles

8 ounces cream
1 jalapeno chili, cut in half
6g mint
114 g, 4 ounces white chocolate
340 g, 12 ounces dark chocolate (60%)
1T + 1t Red Boat fish sauce 40N
2t Red Boat smoked fish salt
2T lime juice
1 c cocoa powder
3T white sesame seeds

Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolates until it reaches 120 degrees.

Place cream, chili and mint in a small pot and heat over medium high until cream just starts to simmer, then remove from heat. Let cream mixture cool until reaches 120 degrees; strain through a fine mesh sieve into chocolate and discard mint and chilies. Stir until combined.

Add fish sauce, smoked salt and lime juice and stir until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.

Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.

In a small bowl, combine cocoa and sesame seeds. Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Roll each truffle in cocoa mixture.

Repeat process with remaining truffles. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

Starvation Alley Farms Cranberry Vinaigrette

Yield: 2/3 c

6T cranberry juice
2T rice wine vinegar
3T light brown sugar
2T Red Boat fish sauce 40N
1T sesame oil
1T canola oil

Combine all ingredients in a small bowl. Stir until sugar has dissolved.

Serve as a dressing on roasted brussels sprouts, or braised red cabbage with bacon and dried cherries.

Pork coppa with tomato, ginger and lime leaf, using Doufeu

Serves: 4-6

2T coconut oil
2 ½ pounds pork coppa or shoulder, in 4-6 large pieces
1 c shallots, julienne
3T ginger, julienne
¼ c coconut vinegar
6 kaffir lime leaves
1 c tomato puree, not paste
6 thai chilies, chopped finely
2 c chicken stock
2T Red Boat fish sauce 40N sea salt

Over medium high heat, melt coconut oil. Season coppa pieces on both sides with sea salt and sear in hot pan until golden. Flip and repeat on second side. Remove coppa from pan and place on a plate.

Drain all but 2T fat from pan and add shallots and ginger. Cook, stirring occasionally, until shallots are translucent. Add vinegar and, using a wooden spoon, scrape all caramelization from bottom of pan. When vinegar has almost totally reduced, add lime leaves, tomato puree, chilies, chicken stock and fish sauce. Season lightly with sea salt. Bring to a simmer.

Return pork to pot and cover with lid. Reduce heat to low and fill doufeu lid with ice. Drain melted ice and replace with fresh ice throughout cooking process, as often as needed. Braise pork until tender, about 2 ½-3 hours.

Shred pork into smaller pieces and serve with jasmine rice.

Jenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern

Recipes courtesy Chef Jenn Louis

Jenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern, as well as owner of Culinary Artistry, a full service catering business. She has appeared on Bravo’s Top Chef Masters, and her work has been featured in various publications including the Wall Street Journal, The New York Times, Food & Wine, and Bon Appétit.

Banana Blossom Salad


½ cup Banana flower, shredded (soak in lime juice and water after cutting to avoid browning)
1/2 cup Chicken and pork, cooked and pulled (equal parts)
1/2 cup Bean sprouts
1/4 cup Star fruit, sliced (tossed with sugar)
2 Tbl Cilantro
2 Tbl Mint
2 Tbl Thai basil
2 Tbl Sawtooth coriander, rough chopped
3 Tbl Sesame seeds, toasted
3 Tbl Peanuts, roasted
2 Tbl Red jalapeños, sliced (no seeds)
3 oz Dressing
1 ea Banana flower petal


3 Tbl Fresh Lime juice
2 Tbl Red Boat fish sauce
1 tsp Black Pepper
1 tsp Salt


  1. Peel banana flower leaves and slice thinly. Discard baby bananas between leaves. Soak shredded flower for at least 30 minutes in lime and water.
  2. Poach and pull chicken and/or pork.
  3. In a large mixing bowl, mix all ingredients well.
  4. Serve on banana petal and garnish with sesame seeds and sliced jalapeño peppers.
  5. Phu Quoc Anchovy

Fresh Shucked Oysters with Nuoc Mam Mignonette


24 ea Fresh oysters, cleaned and shucked
¼ cup Cilantro leaves
4 ea Red Thai chilies, sliced thinly (no seeds)
3 oz Dressing


  1. Shuck all oysters and serve on the half shell on a bed of crushed ice.
  2. Drizzle 3 oz of dressing evenly across all oysters.
  3. Place one cilantro leaf on top of each oyster and a slice of Thai chili on top for color.
  4. Serve with remaining mignonette in a side dish.



1/2 cup Red Boat fish sauce
2 Tbl Palm sugar
3 Tbl Fresh lime juice
¼ cup Red wine vinegar
1 Tbl Minced carrots
1 tsp Minced garlic
1 tsp Minced shallots


  1. Mix fish sauce, sugar, and lime juice and stir well until dissolved.
  2. Add remaining ingredients and mix well.

Thai Corn Cakes

Makes 4 servings


2 cup Corn, off the cob
¼ cup Green onions, chopped
¼ cup Red bell pepper, minced
¼ cup Shallots, minced
1 cups All-purpose flour
1 tsp Sugar
2 ea Egg yolks
1 cups Cold water
2 Tbl Red Boat fish sauce
1 tsp Red Boat sea salt
For garnish Cilantro sprigs


  1. Add flour and sugar and mix well.
  2. Add water and egg yolks to mixture and stir to incorporate well.
  3. Add Red Boat fish sauce.
  4. Add corn kernels, green onions, bell peppers, and shallots.
  5. Heat a fry pan on medium heat. Using a 1 oz. ladle, pour batter into pan and cook for 2 minutes on each side.
  6. Corn cakes should be ¼” thick and golden brown.
  7. Garnish with cilantro sprigs and a small pinch of Red Boat salt.
Braden Wages, Proprietor and Executive Chef

Recipes courtesy Chef Braden Wages

Braden Wages developed a taste for the service industry while working at his family’s amusement park in Lake George, New York. His grandfather helped him discover his passion for taking care of people, especially when it came to cooking, serving, and sharing a meal. He went on to study at Cornell University’s School of Hotel Administration where he was given the opportunity to visit and work in wineries and restaurants throughout California, Italy, and France.

Lemongrass Meat Ball


6 Stick of lemongrass (Use the white part to chop)
2 Cloves garlic
2 Pounds lean ground beef
1/2 Teaspoon ground black pepper
1 Teaspoon Red Boat Fish Sauce
1 Tablespoon sugar or 2 tablespoon honey
1 Tablespoon oyster sauce
1 Teaspoon sesame oil


  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Place lemongrass, onion, and garlic in the container of an electric blender or food processor. Process until finely chopped. Scrape lemongrass mixture into a bowl, and stir in beef, and the rest of the ingredient.
  3. Form meat mixture into 16 meatballs. Thread onto lemongrass stick
  4. Cook on the preheated grill until the meatballs are well done, about 6 minutes per side. An instant-read thermometer inserted into the centre should read 160 degrees F (70 degrees C).
Mama Mien

Mama Mien


1 tbsp oyster sauce
1 tbsp RED Boat Fish Sauce
1 tbsp soy sauce
1 tsp sugar
3 tbsp water
1 tsp sesame oil
8 oz/230 g boiled egg noodles
1oz/28 g julienne cucumber
1oz/28 g julienne carrot
1oz/28 g gently boiled bean sprouts
1 tbsp chopped onion
3oz/85 g ground chicken
3oz/85 g peeled and deveined shrimp
1 tsp crab paste
1 tsp garlic chili paste


  1. Combine oyster sauce, fish sauce, soy sauce, sugar and water. Set aside.
  2. Pre-heat saute pan over high heat. Add ½ tsp sesame oil. Stir fry the previously boiled egg noodles for about 2 minutes. Transfer to serving plate.
  3. Top noodles with cucumber, carrots and beansprouts. Set aside.
  4. In the same pan, add the rest of the sesame oil and the chopped onion. Saute until fragrant.
  5. Add ground chicken and cook for about 2 minutes, or until 80% cooked.
  6. Add shrimp and continue to stir fry for about a minute.
  7. Add crab paste, garlic chili paste and sauce. Bring sauce almost to a boil, and pour over cooked noodles.

Recipes courtesy Chef Kimmy Tang

Chef Kimmy Tang is a pioneer in Asian fusion cuisine with over three decades of culinary experience. Come eat with Chef Kimmy at 9021Pho

Jaew Northeastern Thai Dipping Sauce

Yield: 1/2 cup to serve 4


2 large stalks lemongrass
2 tablespoons red boat fish sauce
1 1/2 tablespoons light (regular) soy sauce
3/4 teaspoon Thai seasoning sauce or Maggi Seasoning Sauce
3 tablespoons fresh lime juice
1 1/2 teaspoons fresh Meyer lemon juice or unseasoned rice vinegar (to mellow the regular lime juice)
1 1/2 tablespoons Palm Sugar Simple Syrup
2 to 3 teaspoons Toasted Chile Powder
1 tablespoon Toasted Sticky Rice Powder
1 tablespoon finely chopped cilantro stems


  1. Trim the lemongrass down to the tender center. Cut crosswise into sections, then halve lengthwise. Thinly slice. Pound with a mortar and pestle to a coarse paste, about 1 minute. Transfer to a bowl. Add the fish sauce, soy sauce, seasoning sauce, lime and lemon juices (or vinegar), sugar syrup and chile powder.
  2. Stir to combine, then set aside for 1 hour to bloom. Or cover and refrigerate for up to 2 days, returning to room temperature before finishing. To finish, add the sticky rice powder and cilantro. Stir then serve with the grilled meat of your choice!

Red Boat Umami Mayo

Makes 1 generous cup (250 ml)
Takes about 5 minutes, plus 30 minutes resting

1 large egg, near or at room temperature
1 small clove garlic, minced and mashed or put through a garlic press
½ plus ⅛ teaspoon Red Boat salt
1 teaspoon Dijon mustard
1 tablespoon maple syrup, delicate Grade A preferred
1 tablespoon fresh lemon juice
1 cup (240 ml) canola oil
Water, as needed

Put the egg, garlic, salt, mustard, maple syrup, and lemon juice in the food processor’s work bowl. Start the processor and after a creamy yellow mixture forms, 5 to 10 seconds, start pouring the oil through the feed tube in a slow, steady stream as thin as angel hair pasta. Midway through, after things thicken, pour a thicker stream, as wide as spaghetti. After about 2 minutes, all the oil should be incorporated and the mayo should be creamy and spreadable. If needed, adjust with extra salt (savoriness), lemon juice (tang), or water by the teaspoon (softer texture), pulsing the machine to blend well. Transfer to an airtight container. Before using, wait 30 minutes to allow the umami depth to develop. Keeps well in the refrigerator for at least a week.

Vegan Variation
For a vegan umami aïoli, modify the eggless mayonnaise recipe (page 28) by whirling the drained tofu and oil-and-xanthan gum mixture with the garlic, salt, mustard, maple syrup, and lemon juice.

Andrea Nguyen

Recipes courtesy Chef Andrea Nguyen

From Chef Andrea Nguyen’s cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.

Bay Scallops, Chili and Celery in a Red Boat-Brown Butter Vinaigrette

Serves 4 as an appetizer portion


8 ounces bay scallops
2 tablespoons butter
1 tablespoon white wine
½ teaspoon red chili flakes
½ teaspoon Red Boat 40N
¼ teaspoon rice vinegar
½ teaspoon salt
¼ teaspoon black pepper


Celery leaves pulled from the hearts of 2 bunches of celery
2 ounces snow peas cut into ribbons
A handful of frisee lettuce

  1. Clean the scallops and lay out on paper towels.
  2. In a large skillet, heat the butter over high heat. Stirring constantly, allow the butter to brown slightly, about 3 – 4 minutes. The butter will take on a nutty aroma. Turn the heat down to medium and add the bay scallops. Stir for 1 minute. Quickly add the white wine, chili flakes, fish sauce, vinegar, salt and pepper. Saute for an additional 2 minutes.
  3. Turn off the heat. Add the celery leaves and snow peas. Gently toss to coat. Serve over a small bed of frisee. Drizzle with the remaining sauce in the pan.

Seafood Sausage with Red Boat Aioli

3 lbs. Shrimp Peeled
3 lbs. Bay Scallops
6 oz Chicken Cubed
1 ½ Tablespoons sea salt
2 teaspoons white pepper
2 ½ teaspoons Red Boat Fish Sauce
4 Tablespoons lemon juice (pasteurized)
2 Tablespoons ground coriander
1Tablespoon diced shallots
2Tablespoons chopped chives
1/4 cup chopped parsley
2 cloves garlic minced

– Pulse the seafood in a food processor until combined.

– Add the other ingredients and keep pulsing until all the ingredients are combined. If the ingredients don’t combine easily, add a little water.

– Roll into sausage links using cling wrap. Tie the ends in a knot.

– Poach in boiling water until the sausages float.

– Take out of boiling water and chill down in ice water. Remove and discard the cling wrap.

– Fry in a pan with a little olive oil until the outside is browned. Slice and serve with bread, salad and some fresh lettuce for making wraps. Add a dash of fish sauce at the end and enjoy.

Red Boat Aioli

6 Garlic cloves – Chopped
3 Egg Yolks
2 T Red Boat Fish Sauce
1 T Soy Sauce
4 oz Water
3 oz Lime Juice
1 Qt Grapeseed Oil
1 t Salt

Duck Sausage with Red Boat Fish Sauce Aioli, Pickled Carrot Puree, Thai Basil, Sesame-Pork Rind Crumbs

Serves 2300! 

60 pounds duck
20 pounds chicken
10 pounds salami
1 gallon honey
1 gallon RED BOAT fish sauce
½ gallon sesame oil
½ gallon grapeseed oil
4 cups soy sauce
4 cups garlic puree
4 cups coriander
2 cups white pepper

Grind together the meat in a sausage grinder.  Mix in the spices and marinate for 2 hours.  Roll into links, poach and pan fry the sausage.

Add a dollop of Red Boat aioli on top, a sprinkle of Thai Basil and lay in a bed of Sesame-Pork Rind crumbs.

Chef Edward Lee

Recipes courtesy Chef Edward Lee

Chef Edward Lee is a Korean-born, Brooklyn native who now calls the South his home. Lee is a three-time James Beard semifinalist for Best Chef: Southeast, has been featured in Gourmet, New York Times Magazine, Esquire, and Southern Living, challenged culinary royalty on Food Network’s “Iron Chef America” and was a favorite on Top Chef Season 9.