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.