Over the past few months, I’ve kept hearing about this new brand of nước mắm, Red Boat Fish Sauce, that’s imported from Phú-Quốc Island in Vietnam. The majority of nước mắm that we get here in the U.S. is either from Thailand or Hong Kong. These versions are diluted with water and contains preservatives and MSG, while Red Boat is an “all-natural, first press, ‘extra virgin’ Vietnamese fish sauce.” This means that the only ingredients are anchovies and salt, and that makes me extremely happy.
I’ve always tried to stay away from foods that contain preservatives in my attempt to live healthier, and recently, to lose weight. Being half Vietnamese, and having my mom live with me for the first three months of my baby’s life, it has been very hard to not consume quite a bit of the heavily diluted, preservative laden nước mắm. So, recently my mom and I decided to order a few bottles of Red Boat Fish Sauce online since the closest store* that carries the product is an hour and a half away.
Once our shipment of five bottles came in, we opened one up to take a good whiff and noticed that it was not as pungent and fishy smelling as the other brands. After an initial comparison taste test between Red Boat and the other nước mắms we had in our cabinet, we concluded that Red Boat, with its well-rounded depth of flavor, was by far more superior than the others. It will definitely become a staple in our household, as well as my mom’s and aunts’, whom we gifted the remaining bottles to.
Yesterday, I decided to devote the majority of my food posts to my cousin, James, who loves to eat like the rest of our family, but for some odd reason did not inherit our cooking gene. He needs to learn how to make the basics if he wants to survive on something other than instant ramen and Taco Bell, especially now that he’s about to graduate from college and enter the so called “real world.” So, here are a few recipes that he, as well as the rest of you, can make that uses nước mắm.
Nước Chấm 1
- 1 tbs Red Boat Fish Sauce (or any other fish sauce you may have on hand)
- 1 1/2 tbs sugar
- 1 bird’s eye chili
Coarsely crush the chili in a bowl, and add the fish sauce and sugar. Stir well until nice an syrupy. Dip sour green fruits, like green mango, papaya, or apples in the sauce and enjoy as a snack.
- 1 cup Red Boat Fish Sauce
- 2 cups water
- 1 cup sugar
- 1/4 cup lime juice
- 2 tbs minced garlic
- 2 bird’s eye chili, chopped or 2 tbs of Tương Ớt (ground garlic chili pepper paste, see recipe below)
Combine ingredients into a small sauce pan and heat until boiling. Let sauce cool to room temperature before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 weeks. If you do not cook the sauce, you should enjoy it immediately.
- Finely diced ginger (makes a great dipping sauce for fish)
- Shredded carrots, jicama, and/or daikon radish (good dipping sauce for Chả Giò)
- 2 cups of bird’s eye chili (serrano or jalapeno peppers work well in this recipe too!)
- 1/4 cup sugar
- 3 tbs vinegar
- 1 head of garlic
- 2 tbs Red Boat Fish Sauce
*Note – You Bay Area people are lucky since there are a plethora of stores you can easily purchase Red Boat Fish Sauce from, perhaps it’s because the owners are from San Jose. Hopefully more stores in Southern California will start carrying this brand.