From fish sauce to fine wine: Red Boat's new venture

"She opened it. She tasted it, and she cried with joy. At that time I realized the fish sauce is not just an ingredient, it's our identity. This realization prompted Pham's career pivot from Silicon Valley engineering to launching an artisan fish sauce company that would eventually become celebrated by professional and home chefs alike."

"Red Boat Fish Sauce, launched in 2011, has become one of the most celebrated artisan condiments in the country, beloved by home cooks and Michelin-starred chefs alike. Under founder Pham's direction, the fish sauce is made from only the best ingredients: black anchovies caught in the pristine waters off the coast of Phu Quoc, preserved in premium salt."

"The fish is then fermented for at least 12 months in Vietnam, and the sauce is bottled from first press, ensuring no dilution from water or added extracts. This commitment to quality and traditional methods distinguishes Red Boat in the marketplace and reflects Pham's dedication to preserving authentic culinary heritage."

Cuong Pham, a Vietnamese refugee who became an engineer at Apple, made an unexpected career transition to launch Red Boat Fish Sauce in 2011. His inspiration came from a trip to Vietnam where he rediscovered the fish sauce his mother used, realizing it represented cultural identity beyond mere ingredient. The company produces premium fish sauce using black anchovies from Phu Quoc Island, fermented for at least 12 months with no dilution. Red Boat has gained recognition among both home cooks and Michelin-starred chefs. The business operates as a family enterprise with Pham's wife Ann and three children—Tracy, Kevin, and Tiffany—all involved. Recently, Pham expanded into Napa Valley wine production, partnering with winemaker Nova Cadamatre to create a cabernet sauvignon designed to pair with fish sauce.

Read at ABC7 Los Angeles