Red Boat nuoc mam premium Estra Virgin Finest Fish Sauce Phu Quoc 500ml

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The book’s overall design is fun and fitting! I love the beautiful eye-catching colours and the wonderful fonts. I do wish more of the recipes had accompanying pictures. However, the included pictures are clean and bright with wonderfully simple staging that effectively highlights the gorgeous food. But, I wish the book was organized a little more comprehensively. I also would have liked to see more variation in the dessert and drink offerings. SQUID. Squid is a household name of fish sauce in Thailand, and indeed it is the one my family uses. It isn't "premium," but it's perfect for everyday use and is affordable and widely available.

I have been a fan of fish sauce for years, ever since my first taste, and always have a bottle of Red Boat Fish Sauce in my pantry being a firm believer that everything is better with fish sauce. When I saw that a cookbook from Red Boat was coming out I knew I had to have it! This cookbook was more than I even imagined. The history of Red Boat was very interesting! Its founder, Cuong Pham, a Vietnamese refugee found himself working for Apple in the early days of Steve Jobs but couldn't forget the flavors of his childhood. He realized that Vietnamese food in the US didn't taste right because the fish sauce wasn't right. He became committed to discovering what made premium authentic fish sauce and invested in a small company in Vietnam. Shortly there after the company told him they wanted out and left him with the company which he parlayed into the number one name in fish sauce. If you want to splurge a bit, RED BOAT a premium brand that is the most well known for producing "extra virgin fish sauce." It is made on the island of Phu Quoc in Vietnam, known for making good fish sauce. To show us the difference in the sauce over the course of the year it takes to ferment and age, Cuong drained off fish sauce from several different barrels, allowing us to see and taste the difference between sauce aged for 3, 6, 9 months, as well as fish sauce aged for 12 months, when it’s done and bottled. He pointed out the three-month aged sauce was lighter in color and had a rougher taste when we dipped our spoons into it, than the sauces that had been aged longer. Tasting them all, it was remarkable how the longer aging gave the sauce a substantially deeper flavor. You can buy vegan fish sauce, but you have to be quite selective because there are some reeeealy bad ones out there. In the video I showed a bottle that is awful, and the ingredient list contains water, salt, sugar, MSG, caramel, "flavor" (whatever that is), and sodium benzoate which is the preservative. It's just a salty solution with artificial flavor added. Most of the ingredients are fairly accessible and moderately inexpensive. Essential pantry staples include pork, shrimp, lemongrass, coconut cream, and coconut milk. However, many of the recipes are time and labour intensive and also require lots of ingredients. Therefore, this book is more suited for readers with some kitchen experience.

Leah Cohen, Chef and Owner at Pig and Khao and Piggyback, New York, NY

Anyone who knows the importance of fish sauce in their Vietnamese and Thai dishes, will want a copy of this book. Highly recommended. If it's not a clear brown liquid, it's NOT the fish sauce you want. This is mam nem, an unfiltered fish sauce. Storage Tips

Other recipes in the cookbook looked delicious: Seafood Chowder, Pineapple Catfish Soup, and Walnut Pesto with Shrimp to just mention three. Use this fish sauce “neat” over roasted salmon, halibut or scallops, toss with sautéed greens and lemon or blend with butter and smear over a freshly seared steak or lamb chops. It’s particularly good with lime, Red Kampot Pepper and palm sugar as a dipping sauce or salad dressing.

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I loved this cookbook as much for the human story as for the recipes. Author Cuong Pham's tale of his escape from war torn Vietnam in 1979 and arriving in the United States nine months later, aged just twenty, is absolutely gripping. He took a degree and then got a job with Steve Jobs at a small computer company called Apple. This section of his story is surely worth an entire book in it's own right as his five siblings and other family members were also escaping from Vietnam to join him at this time, with their mother only able to join them in 1990. Lovely cookbook with varied recipes! I've already made a couple of dishes -- so good! Can't wait to get my physical copy! I saw what he meant when we pulled into a narrow driveway, that didn’t look like it would lead to much from the street. The streets in Vietnam seem to be a jumble of everything, with different kinds of shops and restaurants, and other kinds of businesses, all mixed together. I was amazed at what kinds of businesses I randomly came across just walking around or passing on our motor scooter.

Books are always filled with fun and interesting facts. Whether you read fiction or non-fictions, books have the ability to provide us with information we would’ve otherwise not known. Reading a variety of topics can make you a more knowledgeable person, in turn improving your conversation skills.SON. Similar to Red Boat, Son is a premium Vietnamese fish sauce that contains only the first press without added water or sugar. Other than that, cooking this recipe was clear and not hard at all. I was surprised at the inclusion of sweet potatoes, but they were really good in the dish. (Of course we can’t find Japanese sweet potatoes around here!) If you are need a soy-free and gluten-free option, coconut aminos might be a good substitute though I have not personally tried it. Want to Keep Learning About Thai Ingredients?

The official cookbook of 100 recipes from the cult favorite and top chef lauded fish sauce brand, Red Boat Fish Sauce

Then to make the final bottle, the first press is combined with subsequent presses at a ratio specific to that brand. So the fish sauce quality is determined by how much of that first press is in the final product. Most brands will also add a little bit of sugar to help round off the sharpness of the salt for a more balanced flavour. The presence of sugar, in my opinion, is not a bad thing as it's such a small amount and will only help its flavour. In lower quality fish sauces, other additives such as MSG, flavor, and color might also be added. How to Choose a Good Fish Sauce