Red Boat Fish Sauce Factory

How This Vietnamese Company Makes Its World Renowned Fish Sauce | Eater

"Based in Phu Quoc, Vietnam, this producer crafts Vietnamese fish sauce from only two ingredients—anchovies and salt—using traditional methods that have earned it a global reputation. The process begins at sea: a fishing boat accompanied by three light boats attracts black anchovies, which are immediately salted on board; those local black anchovies are prized for higher protein content. Salted fish are fermented in a 75-barrel warehouse (each barrel holding about 13 tons), where the team, led by production manager Anh Hong Tran Thi, regularly drains liquid, tests salinity, and adds salt as needed. The sauce develops over time: at one month it is still clear and too salty, at three months it darkens and mellows, and at one year it achieves a rich amber color, viscous texture, and sweet aftertaste—qualities considered ideal before bottling and export. Founder Cuong Pham describes fish sauce as “the backbone of Vietnamese cuisine,” reflecting the company’s emphasis on island-sourced ingredients and traditional craftsmanship." - Annie Harrigan