Food Republic
February 2013: >
In early March, Food Republic will be heading to Vietnam with four top American chefs to eat and drink our way around the country. We will visit the magical cao lau well in Hoi An. We’ll hit the Ben Thanh Market to possibly drink some cobra wine, which is most certainly a thing. Joining us: Edward Lee, Stuart Brioza, Paul Qui, Bryan Caswell. FOLLOW THE TRIP
Tasting Table National
February 18, 2011: > Waterlogged: Boost the umami in your cooking The term "umami" may be relatively new on the scene, but the flavors it references are plenty familiar. After all, cured meats, mushrooms and various fermented soybean products have been bringing the "fifth taste" to plates for ages.
Los Angeles Times
February 10, 2011: > A new nuoc mam: Red Boat 'first press extra virgin' fish sauce In a Vietnamese fish sauce market dominated by low-priced blends, will a new artisanal nuoc mam (the magical brine of salted anchovies) win shelf space in your kitchen?
Press Release
February, 2011:
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Tet Greeting To celebrate Tet Vietnamese style, we invite you to “an tet” with new Red Boat premium fish sauce. Enjoy a traditional banh tet--sticky rice and mung bean or pork fat wrapped in banana leaf---with a delicious Red Boat sweet and sour ginger fish sauce. Not your taste? Use a dash of Red Boat in all things Asian, Caesar salad, Bloody Marys, pasta, soups, and curries.
The Splendid Table Radio Show
Nov. 6, 2010:
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Search for the Epicenter of Fish Sauce Chinese-Vietnamese food writer and editor Julie Wan is interviewed on The Splendid Table, Public Radio's culinary, culture, and lifestyle program that celebrates food. She discusses her search for authentic Phu Quoc fish sauce, what makes it is so good and reveals that brands found in the U.S. with Phu Quoc written on the label are not authentic.
Washington Post Newspaper Article
Apr. 12, 2010: >
The Best of Vietnamese Fish Sauce Comes from Phu Quoc Chinese-Vietnamese Food writer and editor Julie Wan goes in search of real Phu Quoc fish sauce, interviews producers on Phu Quoc IslandVietnam and discovers that fish sauce brands claiming to be from Phu Quoc in the U.S. are not authentic.
Andrea Nguyen's Website Viet World Kitchen
Nov. 19, 2009: >
Gift from Bobby Chinn: Smuggled Phu Quoc Fish Sauce Renowned cookbook author, food writer, and cooking teacher Andrea Nguyen writes about a cherished gift of Phu Quoc Fish Sauce smuggled out of Vietnam by celebrity chef, restauranteur and TV presenter, Bobby Chinn.
Cooking Channel Show, Luke Nguyen's Vietnam
Season 1 - Episode 4, September, 2009 : >
Luke Visits Phu Quoc Island Acclaimed Vietnamese Australian chef, restauranteur, and television personality Luke Nguyen visits a fish sauce factory on Phu Quoc to show the source of his favorite fish sauce.
AmericanUniversity TED Case Study
Number 769, 2004: >
Vietnamese Fish Sauce Mary Nguyen writes a comprehensive case study about Vietnamese fish sauce and the environmental and economic consequences of the industry. She writes in detail about the positive attribute of Phu Quoc fish sauce and highlights escalating efforts among the producers there to reduce the number of counterfeit sauces on the worldwide market.
