About Red Boat
The Red Boat Story
After moving to the United States, Cuong Pham was hungry to recreate the tastes and smells of his childhood in Saigon. But not even the vibrant Asian markets of San Francisco offered the intensely fragrant nước mắm nhi 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 Phu Quoc. With its clear waters and traditional fishing communities, Phu Quoc has long been renown for producing the world's greatest fish sauces. Cuong got to work, partnering with expert fishermen and breathing new life into his family's centuries-old fermentation tradition.
Today, the Red Boat brand is stronger than ever. In an era where 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.
Red Boat Fish Sauce is the purest on Earth for three simple reasons.
We use only wild-caught black anchovy caught off of Vietnam's Phu Quoc archipelago — some of the cleanest waters in the world.
We ferment our sauce using a centuries-old traditional method in large wooden barrels for a superior flavor that's naturally protein-rich.
We bottle only the first press, giving our nước mắm nhi an amber hue and quality that's made Red Boat the industry standard.
The Red Boat Process
Fish sauce, or nước mắm nhi, is the juice extracted from fish—traditionally anchovies—through a process of prolonged salting and fermentation. From Asia to Ancient Rome, fish sauce has been a prized source of umami in the kitchen for centuries — and for over 200 years, the black anchovies and clear waters of Vietnam's Phu Quoc island have produced some of the finest fish sauce in the world.
To ensure the richest flavor possible, Red Boat works with expert fishermen to sustainably catch only the finest anchovies. Once caught, the fish are salted immediately before being transported to our facility. There, they're slow-aged in traditional wooden barrels for over a year — free of chemicals. Throughout the entire fermentation process, we monitor the barrels closely, selecting only
those that meet Red Boat's standards of quality for export. Once approved, barrels are carefully drained from the base, filtered, and bottled. Unlike most manufacturers, our premium fish sauce is 100% first-press, with no added water, MSG, extracts, or preservatives: Just wild-caught black anchovies and sea salt. It's what makes Red Boat Fish Sauce the purest in the world.