“The recipes are rarely stringent — if you can’t find hot mint, you can’t find hot mint! — and encourage adaptation and variation. Collected, they also trace the shift of fish sauce from Vietnamese kitchens into more American restaurant kitchens and home kitchens of all backgrounds over the last decade, particularly on the West Coast, and present it as a kind of borderless, fluid ingredient.”

— Tejal Rao, New York Times

“With something for every season, and ways to incorporate fish sauce into every meal of the day, these recipes turn umami up to 11."
— Mary Frances-Heck, Food & Wine

“Cuong Pham, founder of the popular condiment company, offers his immigrant story, which includes fleeing Vietnam after the war, his connection to Apple founder Steve Jobs, and his ongoing quest to honour his mother’s cooking.”
— Jamila Robinson, Food & Wine

“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, The Atlanta Journal-Constitution