After moving to the United States, Cuong Pham was hungry to re-create 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 2006, Cuong decided that if he couldn't find it, he would make it‚ and 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 renowned for producing the world's greatest fish sauces. Cuong partnered with expert fishermen and revived a centuries-old fermentation tradition.

Today, the Red Boat brand is stronger than ever. In an era when transparency, traceability and sustainability reign supreme, Red Boat is just as committed to quality ingredients and its time-honored fermentation tradition as the day it was founded. That means no additives, no preservatives and no flavor enhancers.

Just the purest fish sauce on Earth.

“If I’m making a pot of pozole and it just doesn’t have quite the umami/savory depth that I’m looking for, instead of reaching for salt I’ll reach for my bottle of fish sauce and give a glug to the pot. It’s even great in guacamole.” Andrea Nguyen, Author of Vietnamese Food Any Day