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The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce

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The official cookbook of 100 recipes from the cult favorite and top chef lauded fish sauce brand, Red Boat Fish Sauce   You wouldn't expect a condiment made of  anchovies to gain cult status—but that's exactly what Red Boat Fish Sauce did, earning praise from food titans like David Chang, Andrea Nguyen, and Ruth Reichl. But what's even more incredible is the story behind it The official cookbook of 100 recipes from the cult favorite and top chef lauded fish sauce brand, Red Boat Fish Sauce   You wouldn't expect a condiment made of  anchovies to gain cult status—but that's exactly what Red Boat Fish Sauce did, earning praise from food titans like David Chang, Andrea Nguyen, and Ruth Reichl. But what's even more incredible is the story behind its success and founder, Cuong Pham. After a year-long journey to America from Vietnam after the war, he found himself working for Steve Jobs at Apple in 1984. But, all the while, he missed the tastes of his childhood—what the grocery store had just wasn't it—and set out to find what he and his family remembered so acutely. With this collection of 100 recipes, learn how to punch up flavor in Vietnamese classics like Bún Chà and Sugarcane Shrimp—but also in favorites like Chicken Wings and Pork Roast. With behind-the-scenes stories in every chapter spanning from breakfast, dinner, snacks, desserts, and holiday celebrations, this book encompasses a true American story and is the perfect guide to using this incredible pantry staple.


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The official cookbook of 100 recipes from the cult favorite and top chef lauded fish sauce brand, Red Boat Fish Sauce   You wouldn't expect a condiment made of  anchovies to gain cult status—but that's exactly what Red Boat Fish Sauce did, earning praise from food titans like David Chang, Andrea Nguyen, and Ruth Reichl. But what's even more incredible is the story behind it The official cookbook of 100 recipes from the cult favorite and top chef lauded fish sauce brand, Red Boat Fish Sauce   You wouldn't expect a condiment made of  anchovies to gain cult status—but that's exactly what Red Boat Fish Sauce did, earning praise from food titans like David Chang, Andrea Nguyen, and Ruth Reichl. But what's even more incredible is the story behind its success and founder, Cuong Pham. After a year-long journey to America from Vietnam after the war, he found himself working for Steve Jobs at Apple in 1984. But, all the while, he missed the tastes of his childhood—what the grocery store had just wasn't it—and set out to find what he and his family remembered so acutely. With this collection of 100 recipes, learn how to punch up flavor in Vietnamese classics like Bún Chà and Sugarcane Shrimp—but also in favorites like Chicken Wings and Pork Roast. With behind-the-scenes stories in every chapter spanning from breakfast, dinner, snacks, desserts, and holiday celebrations, this book encompasses a true American story and is the perfect guide to using this incredible pantry staple.

32 review for The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce

  1. 5 out of 5

    Alicia Bayer

    This is a lovely cookbook whether you're familiar with their fish sauce or not. I guarantee you'll want to go buy some bottles after reading about its history, how it's made, and how you can use it in all of these traditional recipes. There are lovely color photos of most of the dishes and they all have a wonderful history behind them. Many are from the author's mother. Some are all-day traditional affairs while others are for quick(ish) dinners. If you want to learn how to make traditional Viet This is a lovely cookbook whether you're familiar with their fish sauce or not. I guarantee you'll want to go buy some bottles after reading about its history, how it's made, and how you can use it in all of these traditional recipes. There are lovely color photos of most of the dishes and they all have a wonderful history behind them. Many are from the author's mother. Some are all-day traditional affairs while others are for quick(ish) dinners. If you want to learn how to make traditional Vietnamese dishes or to just experiment with some tasty dishes, this will be a fun guide. There is no nutritional information provided. A few recipes use their other products like palm sugar. The recipes tend to use large text and a big, colorful retro design, so they can sometimes take up three pages. This isn't a book I'm likely to use much but I enjoyed reading it and learned a lot. I read a temporary digital ARC of this book for review.

  2. 4 out of 5

    Juli

    It isn't often that I actually sit down and read a cookbook...but I read this one! I loved the story about how Red Boat Fish Sauce got started, the intro about Vietnamese cooking and ingredients, and the family anecdotes and photos! My son and his wife have been living in Vietnam (she is a teacher there) for two years now and they always talk about how wonderful the food is. I have already ordered a physical copy of this book (comes out in October -- can't wait!) not only because it will allow m It isn't often that I actually sit down and read a cookbook...but I read this one! I loved the story about how Red Boat Fish Sauce got started, the intro about Vietnamese cooking and ingredients, and the family anecdotes and photos! My son and his wife have been living in Vietnam (she is a teacher there) for two years now and they always talk about how wonderful the food is. I have already ordered a physical copy of this book (comes out in October -- can't wait!) not only because it will allow me to try Vietnamese foods, but also because the instructions are clearly explained and the ingredients lists are easy to follow. I did not find a single ingredient that I couldn't find at a local store or Asian grocery. Yay! The recipes are gathered into chapters covering everything from breakfast dishes and party foods to stocks and desserts/drinks. The recipes are printed in an easily read font with lovely color photographs. The cooking instructions are simple, but clear. I have never cooked any Vietnamese dishes before...but I'm confident that this cookbook will help me do that with little problem. Lovely cookbook with varied recipes! I've already made a couple of dishes -- so good! Can't wait to get my physical copy! **I voluntarily read a review copy of this cookbook from Mariner Books. All opinions expressed are entirely my own**

  3. 4 out of 5

    =^.^= Janet

    Date reviewed/posted: March 2, 2021 Publication date: October 12, 2021 When life for the entire galaxy and planet has turned on its end, you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #secondwave is upon us, AND it is a loverly minus 26 degrees, snowy and icy where I am currently stuck living, so superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today. I requested and received a temporary digital Advance Reader C Date reviewed/posted: March 2, 2021 Publication date: October 12, 2021 When life for the entire galaxy and planet has turned on its end, you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #secondwave is upon us, AND it is a loverly minus 26 degrees, snowy and icy where I am currently stuck living, so superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today. I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review. From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸. The official cookbook of 100 recipes from the cult favourite and top chef lauded fish sauce brand, Red Boat Fish Sauce You wouldn't expect a condiment made of anchovies to gain cult status—but that's exactly what Red Boat Fish Sauce did, earning praise from food titans like David Chang, Andrea Nguyen, and Ruth Reichl. But what's even more incredible is the story behind its success and founder, Cuong Pham. After a year-long journey to America from Vietnam after the war, he found himself working for Steve Jobs at Apple in 1984. But, all the while, he missed the tastes of his childhood—what the grocery store had just wasn't it—and set out to find what he and his family remembered so acutely. With this collection of 100 recipes, learn how to punch up the flavour in Vietnamese classics like Bún Chà and Sugarcane Shrimp—but also in favourites like Chicken Wings and Pork Roast. With behind-the-scenes stories in every chapter spanning from breakfast, dinner, snacks, desserts, and holiday celebrations, this book encompasses a true American story and is the perfect guide to using this incredible pantry staple. I love fish sauce and my husband thinks that he hats it --- he has no idea how much he eats - ditto tofu!!! The book is a great idea as it goes beyond pho and soup --- I am going to cook my way from cover to cover with this book. The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there. What I especially love about the book is that it uses mostly whole ingredients instead of pre-prepared and packaged foods. I do draw the line at making my own cheese beyond a quickly-made mozzarella, and canning tomatoes but the more "ingredients" you use the better. My one nephew says that I never have any food in my house, only ingredients --- that is why I cook so much. I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs. 🐔chicken🐔 having one!) This, along with a bottle of the sauce would make an excellent gift - wrap it in tea towels to make it a kitchen and eco-friendly gift to a college student going away to school as you can save so much money cooking for yourself vs ordering in Asian food. (Desserts with fish sauce?? wow....) As always, I try to find a reason to not rate with stars as I simply adore emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube Millionaires/snowflakes / literally-like-overusers etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🍲🍲🍲🍲🍲

  4. 4 out of 5

    Laurie Allin

    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 th 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. This is no meager cookbook. There are recipes for everything from breakfast to dinner and cocktails. The Vietnamese standards, Banh Mi and Noodle bowls are included, along with others I've never heard of. Also are several decidedly not Vietnamese dishes that have me the most excited to try. Pasta Marinara, Ribeye w/Red Boat Butter, Burgers with Red Boat Dressing, Bacon, and Bric-a-Brac (their take on Chex Mix). I can only imagine the umami “essence of deliciousness” that Red Boat Fish Sauce will bring to all these dishes. I also learned that Red Boat has several other products that I was completely unaware of: salt, peppercorns, sugar and others. This cookbook will be released for publication on October 12, 2021 but it available from all the typical booksellers and their website. I will getting mine! I would like to thank #NetGalley and Houghton Mifflin Harcourt for allowing me to review an e-copy of #TheRedBoatFishSauceCookbook.

  5. 5 out of 5

    Annie

    Originally posted on my blog: Nonstop Reader. The Red Boat Fish Sauce Cookbook is a beautiful fusion of cross-culture synergy and tasty twists on familiar traditional recipes. Due out in late 2021 from Houghton Mifflin Harcourt, it's 320 pages and will be available in hardcover and ebook formats. This is, certainly, a recipe collection and cookbook packed with tasty recipes. More than that, though, it's a readable and engaging family story of food and hospitality which tie us all together wit Originally posted on my blog: Nonstop Reader. The Red Boat Fish Sauce Cookbook is a beautiful fusion of cross-culture synergy and tasty twists on familiar traditional recipes. Due out in late 2021 from Houghton Mifflin Harcourt, it's 320 pages and will be available in hardcover and ebook formats. This is, certainly, a recipe collection and cookbook packed with tasty recipes. More than that, though, it's a readable and engaging family story of food and hospitality which tie us all together with bonds of culture and the very basic desire to feed and care for our families and our wider communities. The highlights of the book for me were the asides and the story of the origins of the Red Boat company and the owner/proprietor. I also liked the logical and accessible layout of the book. Following the introduction, there is an information dense and useful primer on the special ingredients used in many Southeast Asian cuisines (and where to find them and how to choose the best quality). The recipes which follow are grouped thematically: breakfast, appetizers & snacks, salads & vegetables, braises, seafood, pork, chicken & beef, feasts, sweets & drinks, and pickles sauces condiments & stock. Recipes have their ingredients listed in bullet lists (American standard measures only), followed by step-by-step prep and serving instructions. Nutritional information is not included. The photography is abundant and colorful. The foods in the photographs are appealingly realistic and not over-styled. Serving suggestions are appealing and appropriate. Sprinkled throughout the recipes are glimpses into the history, culture, production, and packing of Red Boat sauce and other products. The authors have also included some menu planning advice and restaurant tips for visitors who find themselves in Sài Gòn. All of these are accompanied by family photos. Five stars. Five stars. Five stars. This is a beautifully warm and welcoming family cookbook filled with good food. One of the best American cookbooks I've seen in a while. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

  6. 5 out of 5

    Val Robson

    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 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. While you could get fish sauce in California, none tasted anywhere hear as good as the fish sauce they'd grown up with in Saigon which came from Phú Quốc, an island off Vietnam. In 2006, Cuong, was visiting Vietnam a lot on business and went to meet the owners of a fish sauce factory in Phú Quốc. This led to a deal and him eventually becoming the owner of this factory and spending many years on perfecting the making of the best ever fish sauce which is now sold and marketing as Red Boat Fish Sauce. I loved the section on the process of the making with details of finding the right anchovies, the right salt, the right combinations and timings of mixing the two and all about the importance of nitrogen levels, The best fish sauce, as exemplified by Red Boat Fish Sauce, should only contain two ingredients - anchovies and salt - had have a high nitrogen level. It is also a little like extra virgin olive oil in that the first extraction is the best and subsequent ones are of inferior quality. Red Boat Fish Sauce is not easy to find in the UK - I have resorted to buying a bottle online at a rather eye-wateringly high price but I was very keen to have the real thing to try some of these recipes in the book and to support this family run business. I am very pleased with my purchase and look forward to trying lots of the recipes and also live in hope that in time it will be easier to source in the UK. Meanwhile I shall be popping into every shop I pass that sells ethnic ingredients in the hope of seeing a bottle. The book is very much geared to the US market in the use of food language and ingredients such as tapioca flour, baking soda, cilantro, kosher salt, zucchini, eggplant and scallion. Most are quite widely known in the UK though and easily found/understood if not immediately obvious. Less hard to know what they are or to source are things like perilla, rau ram, taro, wood ear mushrooms, bitter melons and morning glory (rau muong) - or so I thought until I popped into a local Asian specialist food store the other day and found bitter melons and morning glory. How exciting - my repertoire of recipes I can try from this book has now increased and I look forward to using the book a lot. With thanks to NetGalley and Houghton Mifflin Harcourt for a free copy of this book in exchange for an honest review.

  7. 5 out of 5

    Karen Hancock

    A lot of people don’t realize that a cookbook written by a company to promote their products is usually excellent because the company wants to make sure its customers continue to use their products in dishes they love. It’s an easy concept, but it works. One of the best examples of this is The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce by Cuong Pham, Tien Nguyen, and Diep Tran. This excellent cookbook contains family recipes, mostly, but not all, V A lot of people don’t realize that a cookbook written by a company to promote their products is usually excellent because the company wants to make sure its customers continue to use their products in dishes they love. It’s an easy concept, but it works. One of the best examples of this is The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce by Cuong Pham, Tien Nguyen, and Diep Tran. This excellent cookbook contains family recipes, mostly, but not all, Vietnamese, using a premium brand of fish sauce which is essential to both Vietnamese and Thai cooking. This cookbook is reader friendly. Not only are there dozens of mouthwatering recipes, but fascinating stories and vignettes from the author about his life, family, and the recipes. The book is colorful and includes (certainly not enough) beautiful photographs of some of the dishes. Some dishes are a little involved, but most are fairly quick and easy for home cooks. If readers don’t have an “Asian stash” (ingredients used to make Asian dishes that aren’t always available in regular grocery stores), it is a good idea to go to your best Asian grocery and pick them up. Most have long shelf lives, and once readers start trying the recipes, will find these ingredients invaluable and will be able to avoid a special trip to the Asian market every time they want to make a dish. . The authors have included a variety of recipes that Asian food lovers will definitely want to make. Plenty of rice and noodle dishes, and plenty of dishes using seafood, poultry, beef, and pork. Included are soups and stir fries, sandwiches and appetizers, as well as basics and sauces. Anyone who knows the importance of fish sauce in their Vietnamese and Thai dishes, will want a copy of this book. Highly recommended. Special thanks to NetGalley for supplying a review copy of this book.

  8. 5 out of 5

    Brenda

    As an experienced cook I am continually seeking interesting books to add to my huge culinary (aka out of control) library. This one is educational and inspiring, so much so that I have made several delicious recipes from it. Red Boat fish sauce is sublime and not available in my region so I order it. Now I know the fascinating history behind it! Saveur magazine extols its virtues and Eric Ripert's Le Barnardin was the first restaurant to use it. David Chang is smitten with it. The author is also As an experienced cook I am continually seeking interesting books to add to my huge culinary (aka out of control) library. This one is educational and inspiring, so much so that I have made several delicious recipes from it. Red Boat fish sauce is sublime and not available in my region so I order it. Now I know the fascinating history behind it! Saveur magazine extols its virtues and Eric Ripert's Le Barnardin was the first restaurant to use it. David Chang is smitten with it. The author is also the founder of the Red Boat company and describes how the sauce is made including the anchovies themselves, the water in which they are fished from, fishing at night, layering into barrels and the pure extraction. Time consuming for sure. Spices and ingredients are explained, such as the definition of "kho" and palm sugar information. Details like this elevates a good book to a great book. The recipes are explained very well, too. So far I have made and loved Fried Skillet Meat Loaf (wow!), Chicken Wings (oh, man!), Taro Shrimp Fritters (superb) and Braised Ginger Chicken (insanely good). I plan to make many other dishes, too, including Pickled Cabbage, Pasta Marinara (!) and various versions of Nuoc Cham and know some will become favourites. I have never made a peanut coconut Nuoc Cham before but often fry shallots to sprinkle over all sorts of dishes. Beginner cooks and experts alike will find something in this book to learn and to make. The photographs are not only useful but induce drooling. If this book doesn't inspire you, nothing will. My sincere thank you to Houghton Mifflin Harcourt and NetGalley for the privilege of reading (and cooking from) the e-ARC of this marvelous, marvelous book.

  9. 4 out of 5

    Sheila

    The author’s story about his family’s emigration to the United States is both interesting and touching, as well as his discussions of his mother’s cooking. Thankfully this author has a good sense of taste and wanted to produce high quality, not high margin, fish sauce. I have a bottle of Red Boat in my refrigerator as well as a pouch of the Red Boat Salt. Both are excellent and a little goes a long ways! The cookbook is divided into 10 chapters including appetizers; soups and salads; seafood; por The author’s story about his family’s emigration to the United States is both interesting and touching, as well as his discussions of his mother’s cooking. Thankfully this author has a good sense of taste and wanted to produce high quality, not high margin, fish sauce. I have a bottle of Red Boat in my refrigerator as well as a pouch of the Red Boat Salt. Both are excellent and a little goes a long ways! The cookbook is divided into 10 chapters including appetizers; soups and salads; seafood; pork; chicken and beef; feasts; sweets and drinks; and pickles, condiments, and master stocks. There are a lot of photos which is helpful to let you know what the finished food should look like and pages are in bright colors so you easily know where the recipe instructions end. The recipes presented are mainly family home cooking from the author’s childhood and not stereotypical Vietnamese restaurant fare. Interspersed between the recipes are short vignettes about Black Anchovies, salt, preparation of fish sauce, and the author’s memories of eating certain recipes in Vietnam. My husband and I LOVE going to the Vietnamese restaurants in St. Paul, MN and have been fans of the cuisine since the early 1980’s, so a cookbook of beloved recipes was of great interest to me. As with anyone, we have certain likes and dislikes. I must confess that neither of us cares for pork belly as we have had it as presented by various restaurants, but do like many of the other ingredients that I saw in recipes in this cookbook. I decided on a couple of recipes that I would try making because you really can’t assess a cookbook until you try out what is presented. I have most of the ingredients across the recipes but not all, and that is with years of experimenting and building an Asian ingredient pantry for recipes stretching from Japan across through India. The closest Asian Market to us is approximately 15 miles away so I looked closely at what I could make and get this review posted in a timely fashion. I decided to make Shrimp and Green Beans first. This was an easy recipe once I obtained fresh green beans from the St. Paul Farmer’s Market and butterflied shrimp that looked great. Cooking was easy and straight forward with good instructions. The second recipe I made was Chicken Curry. Another relatively easy-to-make recipe, the sticking point was obtaining fresh lemongrass. I am in western Wisconsin, just outside the Minneapolis-St. Paul metro area, and quality fresh lemongrass is hard to come by. I bought some in the Twin Cities that was allegedly fresh but it was tough, and inside the outermost layer it was spoiling. I used what I could; after that experience of hunting for lemongrass I ordered some paste and some powder online. I know fresh is better, but seriously, if the stores carry only spoiled products what can you do? 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!) Other recipes in the cookbook looked delicious: Seafood Chowder, Pineapple Catfish Soup, and Walnut Pesto with Shrimp to just mention three. I will buy this cookbook as it has many good recipes that I think will have great flavor. I was impressed with the two I made and my husband loved them too! Thank you to Cuong Pham, Tien Nguyen, Diep Tran, Oriana Koren, Mariner Books, and NetGalley for letting me read this book. I did not receive anything for my review.

  10. 5 out of 5

    Katya

    Thanks to Houghton Mifflin Harcourt and NetGalley for an eARC of this book! Although I love Vietnamese food, I have to admit to not knowing about the cult status of the famed Red Boat fish sauce, but I'm glad that I do now! This cookbook is also a very effective sales strategy, as I now want to try their fish sauce as well as their salt and peppercorns. More than that, though, the cookbook is also a family history, a treatise on how fish sauce is, and should be, made, and an explanation of the im Thanks to Houghton Mifflin Harcourt and NetGalley for an eARC of this book! Although I love Vietnamese food, I have to admit to not knowing about the cult status of the famed Red Boat fish sauce, but I'm glad that I do now! This cookbook is also a very effective sales strategy, as I now want to try their fish sauce as well as their salt and peppercorns. More than that, though, the cookbook is also a family history, a treatise on how fish sauce is, and should be, made, and an explanation of the importance of sustainability in production. I really appreciate a cookbook that's inclusive and strives to present a well-rounded worldview of the cuisine it discusses. The recipes themselves are traditional Vietnamese dishes, many of them from the author's mother and others recreated to his memories of her cooking. There are some other fun gems in there, like pasta, and breakfasts and desserts, showcasing that everything is better with a little quality fish sauce. Some are simple, and some are multi-day or many-hands affairs, perfect for a gathering of family and friends where everyone can pitch in. The design of the book is fun and vibrant with a retro vibe, so I can imagine what a joy it would be to read the hard copy. I definitely recommend this cookbook to anyone with a passing interest in Vietnamese food!

  11. 4 out of 5

    FMSWarrior

    When I first spent a month in Southeast Asia I fell in love with the food. The flavors were unlike anything I had ever experienced and I wanted to take home as much of that as I could. The best I could do was some dry herbs and recipes that I collected throughout my trip. I could never quite duplicate it the way it was there and attributed that to two things: it ALWAYS tastes better when someone else is cooking, even if you follow their recipe to the letter, and the ingredients at home were just When I first spent a month in Southeast Asia I fell in love with the food. The flavors were unlike anything I had ever experienced and I wanted to take home as much of that as I could. The best I could do was some dry herbs and recipes that I collected throughout my trip. I could never quite duplicate it the way it was there and attributed that to two things: it ALWAYS tastes better when someone else is cooking, even if you follow their recipe to the letter, and the ingredients at home were just not on the same level. That’s when a friend introduced me to Red Boat Fish Sauce. It was the start of my journey to getting as close to the original recipes as I could. While I have since moved and have a large Asian grocery supermarket I frequent, I still only use Red Boat Fish Sauce. This book is filled with so many great recipes that my husband is going to start complaining that I’ve become Asian again…with blonde hair and blue eyes, I doubt anyone will buy that, but man, I am ready to make a boat load of these recipes! I see a trip to Super Cao Nguyen in my future this weekend!

  12. 5 out of 5

    Opal Edgar

    This is a wonderfully retro cookbook, the author is full of love for his family and traditional cooking - which is totally understandable when you come from Vietnam and your food is so satisfying and umami rich and fresh and flavourful. The pictures and style is typical of old 70s movies, but actually still look like the Vietnam I visited a few years ago, though the whole style is really due to California, I'm sure. I could totally listen to some Dengue Fever hits as I cook from this volume. Thi This is a wonderfully retro cookbook, the author is full of love for his family and traditional cooking - which is totally understandable when you come from Vietnam and your food is so satisfying and umami rich and fresh and flavourful. The pictures and style is typical of old 70s movies, but actually still look like the Vietnam I visited a few years ago, though the whole style is really due to California, I'm sure. I could totally listen to some Dengue Fever hits as I cook from this volume. This book tells you how to use fish sauce, how to cook Vietnamese and is full of deliciousness, though don't expect desserts. The only thing I would say is that there is not enough photos, only about 1 for every 5 recipes. But you will get all the classics of Vietnam from the sugarcane shrimp to the imperial rolls, the bbq pork meatballs, pho and so much more, even some western dishes that could do with a fish sauce twist.

  13. 4 out of 5

    Joy Z

    I received this book from the publisher via NetGalley in exchange for an honest review. Even before this book, I used red boat fish sauce- recommendation of NomNomPaleo, I am lucky I live in Toronto, where asian ingredients and condiments are always readily available. But I didn't know Red Boat brand also made sugar, salt and other stuff, I'll keep my eyes open for those. Out of the book, the recipes I tried so far are: Fish Sauce Marinated Egg- soft boiled egg with runny centres taste so good in th I received this book from the publisher via NetGalley in exchange for an honest review. Even before this book, I used red boat fish sauce- recommendation of NomNomPaleo, I am lucky I live in Toronto, where asian ingredients and condiments are always readily available. But I didn't know Red Boat brand also made sugar, salt and other stuff, I'll keep my eyes open for those. Out of the book, the recipes I tried so far are: Fish Sauce Marinated Egg- soft boiled egg with runny centres taste so good in this fish sauce mixture. Stuffed Bitter Melon Soup- I substituted the bitter melon with cucumbers. reduced the cooking time, its very refreshing and "homey" tasting. Morning Glory with Garlic- one of my fav stir fry veggies Mango sticky rice- probably my fav Asian dessert, very simple to make, the salt in the coconut cream is vital.

  14. 5 out of 5

    Claire

    I received The Red Boat Fish Sauce Cookbook as part of a NetGalley giveaway. The Red Boat Fish Sauce Cookbook is, as you might guess, created by the family business behind Red Boat Fish Sauce, and exclusively contains recipes featuring it. In that sense, it's certainly an advertisement, but in other ways it's very enjoyable. The layout is bright and fun and a contrast to the more streamlined, minimalist approach used with cookbooks today. The recipes are appealing, with lots of fresh ingredients I received The Red Boat Fish Sauce Cookbook as part of a NetGalley giveaway. The Red Boat Fish Sauce Cookbook is, as you might guess, created by the family business behind Red Boat Fish Sauce, and exclusively contains recipes featuring it. In that sense, it's certainly an advertisement, but in other ways it's very enjoyable. The layout is bright and fun and a contrast to the more streamlined, minimalist approach used with cookbooks today. The recipes are appealing, with lots of fresh ingredients and flavors; however, as a fair warning for people who may not have experience with sourcing Asian ingredients, some of what's listed may be difficult to find. Tor anyone well-versed in it, though, I think this is a great read.

  15. 5 out of 5

    Bookish Mom

    Very intensive history of the Red Boat Company and fish sauce. I liked the personal influence, and even pictures straight from family recipe books! Many of the recipes were for larger servings but leftovers were still delicious. Let me tell you, the Red Boat Bric-a-brac is addictive so beware!! That one I would make in bulk and eat it all myself. Very informative, super fun and colorful, lots of pictures, and great recipes. Red Boat is now a staple in my pantry! I voluntarily reviewed this after Very intensive history of the Red Boat Company and fish sauce. I liked the personal influence, and even pictures straight from family recipe books! Many of the recipes were for larger servings but leftovers were still delicious. Let me tell you, the Red Boat Bric-a-brac is addictive so beware!! That one I would make in bulk and eat it all myself. Very informative, super fun and colorful, lots of pictures, and great recipes. Red Boat is now a staple in my pantry! I voluntarily reviewed this after receiving a free copy.

  16. 5 out of 5

    Kelly

    I am a big fan of Red Boat Fish Sauce and have been using it in my cooking for a few years now. So when I saw that the people behind the sauce came out with a cookbook I knew I had to check it out. Fun layout with mouth-watering photos. I plan to try some of the recipes. I did notice that there are at least a couple where the ingredients are quite hard to find in the United States so I will have to make some substitutions. I enjoyed reading the stories that are included in the cookbook. Interest I am a big fan of Red Boat Fish Sauce and have been using it in my cooking for a few years now. So when I saw that the people behind the sauce came out with a cookbook I knew I had to check it out. Fun layout with mouth-watering photos. I plan to try some of the recipes. I did notice that there are at least a couple where the ingredients are quite hard to find in the United States so I will have to make some substitutions. I enjoyed reading the stories that are included in the cookbook. Interesting and informative.

  17. 4 out of 5

    Lauren

    Red Boat Fish sauce is my go-to product for all things umami so when I saw the Red Boat Fish Sauce cookbook I knew I had to have it! I received an ARC digital copy from NetGalley but I will definitely be buying a hard copy for my bookshelf as well. The pictures are GORGEOUS and include photos of the family recipes and the author's family along with pictures of the food. The "chicken wings for a party" are awesome. Very flavorful and crispy. I also enjoyed the chicken tinga recipe. Can't wait to Red Boat Fish sauce is my go-to product for all things umami so when I saw the Red Boat Fish Sauce cookbook I knew I had to have it! I received an ARC digital copy from NetGalley but I will definitely be buying a hard copy for my bookshelf as well. The pictures are GORGEOUS and include photos of the family recipes and the author's family along with pictures of the food. The "chicken wings for a party" are awesome. Very flavorful and crispy. I also enjoyed the chicken tinga recipe. Can't wait to work my way through the entire cookbook.

  18. 4 out of 5

    Cozy Book Spot

    Nice and colorful book. I had never heard of The Red Boat Fish Sauce before reading this book but I've looked them up and I would love to try their products. There are lots of recipes and now I'm intrigued to get the sauce and try the recipes. I received a free digital copy of this book from NetGalley in exchange for my honest review Nice and colorful book. I had never heard of The Red Boat Fish Sauce before reading this book but I've looked them up and I would love to try their products. There are lots of recipes and now I'm intrigued to get the sauce and try the recipes. I received a free digital copy of this book from NetGalley in exchange for my honest review

  19. 5 out of 5

    Taylor Demski Cantwell

    As a self proclaimed foodie Red Boat is the ultimate fish sauce to have in your kitchen. It has achieved cult status for a reason and this cookbook can help you put your fish sauce to good use! These recipes are rich in history and in flavor. I know some of them will become staples in our home. Thanks to NetGalley and the publisher for my advanced copy of this book.

  20. 5 out of 5

    Ro Scott

    If you like Red Boat Fish Sauce, you need this cookbook. I have tried the reader provided recipes on their website, but really like some of these recipes in the cookbook. A very colorful and full of pictures cookbook.

  21. 4 out of 5

    Michelle Jerome

    This cookbook has a lot of yummy looking recipes. Living in a small town in South Dakota, I do not have access to some of the ingredients, but will be on the lookout for them the next time I am in a city grocery store or specialty store.

  22. 4 out of 5

    Jenn

    so many delicious recipes...

  23. 4 out of 5

    Melissa

  24. 4 out of 5

    Eli Sab

  25. 5 out of 5

    Kristine

  26. 4 out of 5

    Erica Sutter

  27. 5 out of 5

    Vivian

  28. 5 out of 5

    Ashley

  29. 5 out of 5

    Chelsea

  30. 4 out of 5

    Danielle

  31. 4 out of 5

    Eric Dowdle

  32. 4 out of 5

    Pamela

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