When Cuong Pham moved to the United States, he was disappointed to find that not even San Francisco’s vibrant and expansive Asian markets offered a nước mắm nhi that matched what he knew in Saigon, where he grew up. In 2006, Cuong decided that since he couldn’t find what he was looking for, he would make it, and established Red Boat. He returned home to Vietnam and expanded a small, family-run facility on Phu Quoc, a tropical Vietnamese island known worldwide for producing some of the world’s best fish sauces. He also partnered with expert local fisherman and revitalized his family’s centuries-old fermentation tradition for Red Boat, fulfilling a pledge to find and develop quality ingredients while maintaining and respecting the family’s time-honored fermentation process. Red Boat’s premium fish sauce is 100% first press, and makes no use of additional water, extracts, MSG, or preservatives. Only sea salt and wild-caught, fresh black anchovies from some of the cleanest waters in the world are used, making Red Boat’s fish sauce the purest fish sauce in the world.