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Red Boat Kho Sauce
In Vietnamese cuisine, “kho” refers to savory foods that have been stewed or simmered in an aromatic caramel sauce, and this complexly flavored one from Red Boat stands out. Besides its rich, balanced flavor, it has zero additives, preservatives or artificial flavor enhancers—unlike most supermarket brands. It’s also a great way to introduce Vietnamese cooking into your repertoire, as it’s a bit more subtle and nuanced than simply using fish sauce, which is also in this kho. We like how a touch of sweetness from coconut sugar combines with a bit of bite from black and red pepper. And the aromatics from ginger, shallots and green onions really round out the sauce. Try it in braises to boost flavor or on grilled shrimp, pork or chicken.
In Vietnamese cuisine, “kho” refers to savory foods that have been stewed or simmered in an aromatic caramel sauce, and this complexly flavored one from Red Boat stands out. Besides its rich, balanced flavor, it has zero additives, preservatives or artificial flavor enhancers—unlike most supermarket brands. It’s also a great way to introduce Vietnamese cooking into your repertoire, as it’s a bit more subtle and nuanced than simply using fish sauce, which is also in this kho. We like how a touch of sweetness from coconut sugar combines with a bit of bite from black and red pepper. And the aromatics from ginger, shallots and green onions really round out the sauce. Try it in braises to boost flavor or on grilled shrimp, pork or chicken.
Ingredients: Water, Fish Sauce (Anchovy, Sea Salt), Organic Coconut Sugar, Canola Oil, Ginger, Shallot, Corn Starch, Green Onions, Citric Acid, Black Pepper, Sunflower Lecithin, Crushed Red Pepper, Yeast Extract.
Allergens: Contains Fish (Anchovy)
Processed in a facility that also processes peanuts, milk, tree nuts (coconut), soy, wheat, shellfish, and egg.
Net Weight: 11.8 ounces
Red Boat Fermented Fish Sauce (Mắm Nêm)
For fish sauce aficionados who are looking for the next level of umami, Red Boat's Mắm Nêm will bring bold flavor in the smallest quantities. Made only from wild-caught black anchovies and sea salt, it is fish sauce aged for 12 months that hasn't undergone any pressing or filtration, resulting in an even more pungent and concentrated product. All of the flavor comes from the natural aging process, not added sugar as is the case with most commercial fish sauces. We like how it contributes the same saltiness as anchovies but with a more savory, complex flavor. It's similar to garum, the Italian fish sauce that originated from the ancient Greeks and Romans.
For fish sauce aficionados who are looking for the next level of umami, Red Boat's Mắm Nêm will bring bold flavor in the smallest quantities. Made only from wild-caught black anchovies and sea salt, it is fish sauce aged for 12 months that hasn't undergone any pressing or filtration, resulting in an even more pungent and concentrated product. All of the flavor comes from the natural aging process, not added sugar as is the case with most commercial fish sauces. We like how it contributes the same saltiness as anchovies but with a more savory, complex flavor. It's similar to garum, the Italian fish sauce that originated from the ancient Greeks and Romans.
Anchovy and sea salt
Allergens: Gluten Free, no shellfish
Net Volume: 8.8 fl. oz. Place of Origin: Vietnam
Red Boat Salt
This fish sauce-infused salt is made by extracting some of the brine from wild-caught black anchovies that have been fermented for 12 months to make Red Boat's fish sauce. The salt is dried back to crystal form, producing a rich seasoning that can be sprinkled into all kinds of recipes. It is ideal for dishes that can benefit from umami but not the addition of liquid. And despite its funky aroma, the salt doesn't taste fishy but rather like the ocean: crisp and briny with sweet-savory notes. We love Red Boat's all-natural complexity and crisp, clean taste; unlike many other fish sauce brands, the company uses no added sugar for dimensions of flavor.
This fish sauce-infused salt is made by extracting some of the brine from wild-caught black anchovies that have been fermented for 12 months to make Red Boat's fish sauce. The salt is dried back to crystal form, producing a rich seasoning that can be sprinkled into all kinds of recipes. It is ideal for dishes that can benefit from umami but not the addition of liquid. And despite its funky aroma, the salt doesn't taste fishy but rather like the ocean: crisp and briny with sweet-savory notes. We love Red Boat's all-natural complexity and crisp, clean taste; unlike many other fish sauce brands, the company uses no added sugar for dimensions of flavor.
Ingredients: Anchovy and sea salt
Allergens: contains fish
Net Weight: 3.5 oz.
Place of Origin: Vietnam
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