Red Boat Umami Spice by Chef Chris Cosentino

After moving to the United States, Cuong Pham was hungry to recreate the flavors of his childhood in Saigon. But not even the vibrant Asian markets of San Francisco offered the intensely fragrant first-press fish sauce that Cuong remembered from Vietnam. So in 2011, Cuong started Red Boat Fish Sauce. Returning to Vietnam, Cuong expanded a small, family-run facility on the tropical island of Phú Quốc. With its clear waters and traditional fishing communities, Phú Quốc has long been renown for producing the world's greatest fish sauces. Cuong partnered with expert fishermen and continued a centuries-old fermentation tradition to bring and share through Red Boat products in America.