Name: 40°N Fish Sauce
Brand: Red Boat

The Small Batch 25 · No. 12 of 25

No.12Photo: Red Boat
Sauces and heat

40°N Fish Sauce

From Red Boat · Phú Quốc, Vietnam · @redboatfishsauce

Cuong Pham left Vietnam as a boy, built a career in Silicon Valley, and couldn't find fish sauce like his family's. In 2011 he started Red Boat on Phú Quốc island: black anchovies and sea salt, fermented in wooden barrels for a year, first press only, nothing added. Chefs took to it immediately.

Two ingredients, a year in a barrel. A splash makes everything taste more like itself. These wings are the gateway.

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Fish sauce wings
1 hr · serves 4 · Wings roasted until shatter-crisp, then tossed in a sticky glaze of fish sauce, sugar, lime and garlic.
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You need
- 3 lb (1.4 kg) chicken wings, split
- 1 tsp baking powder
- 1 tsp kosher salt
- ¼ cup (60 ml) Red Boat 40°N Fish Sauce
- ¼ cup (50 g) palm or light brown sugar
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1 Thai chili, thinly sliced
- 2 tbsp fried shallots
- A handful of cilantro and mint leaves
- 2 scallions, sliced
How to make it
1. Heat the oven to 425°F (220°C) and set a rack over a foil-lined sheet pan.
2. Pat the wings very dry, toss with the baking powder and salt, and spread them on the rack.
3. Roast 45 to 50 minutes, flipping halfway, until deep gold and crisp. (Or grill over medium heat, turning often, about 25 minutes.)
4. Meanwhile, simmer the fish sauce, sugar, lime juice, garlic, chili and 2 tablespoons of water for 3 to 4 minutes, until syrupy.
5. Toss the hot wings in the glaze.
6. Pile onto a plate and scatter with fried shallots, herbs and scallions.
Chef's own recipe, written for 40°N Fish Sauce. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.
Inspired by Red Boat's own recipe: redboatfishsauce.com