To commemorate the company’s 10th anniversary, Cuong shares his story in “The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce” (Houghton Mifflin Harcourt, $25). With help from Red Boat research and development chef Diep Tran, he offers approachable Vietnamese classics that appear on his own kitchen table such as brisket pho, imperial rolls, taro shrimp fritters, and seven variations of nuoc cham (dipping sauce), along with savory riffs on burgers, pasta marinara, Caesar salad, and even a holiday turkey.
Brand loyalty aside, the lively storytelling and enticing ideas in “The Red Boat Fish Sauce Cookbook” could convert you into a fish sauce fanatic, if you’re not one already.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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