Savory included a strong narrative on its label like the others. The Savory Hai Ngu 40N bottle came in close to Red Boat in preference and likeability. The 9999 flavor, many people agreed, was pleasant. Their bottle stood out almost in defiance of the Red Boat copycats. I was skeptical but bought it because the handsome product label was professionally written in good English and the sodium count was dialed in at 1679 mg per tablespoon. Very cool, but it had preservatives and additives, as indicated on the label. The 9999 brand ($7.99) claimed to have a legacy dating back to 1895. The sodium count (490 mg per tablespoon) was too low to be real. Many people found the New Town 60N bottle to be too strong tasting and slightly off. (No “eeee“One is smokey and all are pleasant,” she said. Though I offered cucumber for tasting, everyone tasted directly from disposable spoons. They’d come to class to learn about what to buy. To solicit unbiased opinion, I asked students at one of my pho workshops to do a tasting and provide their comments. With Red Boat added to the lineup, the result was the above collection – which ranged in prices from $4.99 to $7.99 at an Asian market. What else was I to do but investigate.Īt the market, I scanned the shelves and select the ones made in Vietnam. Shun Fat is known to have a wide variety of Southeast Asian ingredients and I’ve shopped at many of them in California. He pointed me to the humongous Shun Fat (Thuan Phat) market in San Jose. It didn’t surprise me, and I asked where he saw these Vietnamese fish sauces. The photo that Nili emailed showed nuoc mam in bottles similar to Red Boat’s.
FISH SAUCE NEAR ME FULL
(Sigh.) Asian food production is full of copycats and cut-throat rivalries.
Around the time when the banh mi book released, I received an email from Nili, asking about Red Boat competitors from Vietnam.
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