I have strong food-related nostalgia for my childhood in Saigon filled with the scents of tropical foods and herbs that dominated most dishes. But what I miss most is the aromatic rice infused with intensely fragrant nước mắm nhi (fish sauce) that beckoned us to the family table.
After leaving my homeland and coming to the U.S. I began cooking more frequently to recapture the flavors of my youth but to my disappointment the nước mắm nhi I found in Asian markets tasted flat or harsh. Nothing seemed to have the sweet rich flavor of the nước mắm nhi my family enjoyed in Vietnam.
Thus began my odyssey to create authentic and flavorful fish sauce. My uncles had often talked about the source of the best fish sauce we ate in Vietnam, the beautiful tropical Island of Phu Quoc. I set off to develop my own nước mắm nhi and in 2006, I expanded a small family owned factory on Phu Quoc. The result is Red Boat Fish Sauce.
Three exceptional standards of quality:
- The freshest fish makes the best fish sauce.
The primary ingredient in Red Boat is select fresh wild-caught anchovy from the crystal clear waters off the Phu Quoc island archipelago. We use only black anchovy (Ca Com) to lend a unique character and superior flavor to our nước mắm nhi.
- Artisanal not processed.
A centuries-old traditional method of slow fermentation in large tropical wood barrels to achieve the smoothest, richest, and sweetest flavor.
- It takes two.
We bottle only pure first press “extra virgin” fish sauce so with Red Boat, you are getting an amber elixir that is made of just two all natural ingredients: fresh wild caught anchovy and sea salt.
My strong commitment to these values has enabled me to make create a traditional nước mắm nhi of the highest possible quality and unmatched taste.
Today, I am proud and delighted to share my recipe with my family, friends, and anyone with a desire for traditional all-natural nước mắm nhi fish sauce. Please join our family and taste the delicious difference.
Red Boat Fish Sauce