Coconut Peanut Curry with Ground Pork
Serving Size: 6-8 people Ingredients 2 lbs Ground Pork 4 Shallots, finely chopped 1 tsp Aged Anchovy Salt 2-inch piece of fresh Ginger, grated 2 tbsp Long-tail Sunset Thai...
Artisanal Aged Son Fish Sauce
Chef Tu David Phu Collab
Rated 5.0 out of 5 stars
5 Reviews
We’ve partnered with Chef Tu David Phu to import this 100% pure, 2 year artisanal, aged, and single-origin Son fish sauce. Since 1951, the Son Fish Sauce family has been producing traditional fish sauce rooted in the indigenous customs of Kien Giang, a province with international acclaim for its production of Asian fish sauce.
Taste: “Fish Sauce can enhance the flavors of any dish. Its alluring umami, earthy and savory flavors are hypnotizing; this umami-packed, liquid gold is guaranteed to make you salivate.” – Chef Tu David Phu
Check out Chef Tu’s digital recipe for Nước Chấm (Seasoned Fish Sauce), which is the soul of Vietnamese cuisine.
Regular price
$15.00
Regular price
Sale price
$15.00
Unit price
per
($1.78/ounce)
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Top Recipes with Artisanal Aged Son Fish Sauce
![Nước Chấm [The Soul of Vietnamese cuisine] Recipe](http://spicetribe.com/cdn/shop/articles/20221104230551-img_4234_540x.jpg?v=1679358828)
Nước Chấm [The Soul of Vietnamese cuisine]
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Highlights
Origin:
Vietnam
Tasting Notes:
Chef Tu David Phu Collab
Ingredients:
Anchovy, Sea Salt
100% Fresh Ingredients
You can trace our spices back to the farm where they were grown
Chef Tested
All our recipes are chef-tested (and tasted) -we don't sell it to you unless we love it
Straight From The Source
We work with farmers, nonprofit organizations, and agricultural cooperatives to obtain spices directly from the people who grow them
Give Back Program
A portion of proceeds from every sale goes to feed individuals and families in our local community through our foundation, Tribe for Change
Origin & Sourcing
Vietnam
Learn more about the story of Son Fish Sauce.
Read Chef Tu’s article “Why Does Fish Sauce Stink?”
Read Chef Tu’s article “Why Does Fish Sauce Stink?”
Chef Spotlight
With Chef Tu David Phu
Top Chef Alumnus, Tu David Phu, is a Vietnamese-American, SF Chronicle Rising Star Chef, and an Emmy-nominated filmmaker from Oakland who cut his culinary teeth in some of the nation’s top restaurants. He has cooked across various cultures, from the American culinary greats to classical European traditions. But it is what he calls “the memory of taste” that pulled him back to his roots: the practices, ingredients, techniques, and flavors of Vietnamese cuisines, and he is passionate about sharing the riches and lessons of his birthright through food.
Reviews
Total 5 star reviews: 5 Total 4 star reviews: 0 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
Slide 1 selected
5 reviews
- CChefsaltyVerified BuyerRated 5 out of 5 stars1 year agoCan't believe I've never tried this
I've been a professional cook for over 23 yrs. Never have I tried this fish sauce! It's so smooth and light but also hits all the right notes. It's not sour or funky or over salty like the rest. A literal cut above the competition and I'm here for it.
- MMLVerified BuyerRated 5 out of 5 stars5 months agoNow a staple in my home
I’ve replaced Rufina with Son fish sauce for all of my Filipino dishes. It’s an elevated umami that I now crave. Try it in lime dressings and pad thai sauce or use it as a salt replacement. It’s incredibly versatile.
- MMomoVerified BuyerRated 5 out of 5 stars10 months agoMY NEW FAV FISH SAUCE!!! Better than the red boat hype 🫢
I’ve been on a search for the perfect fish sauce since my partner and I have been together. I am Filipina, Chinese, and Spaniard. He’s Chinese, but his parents grew up in Vietnam. This means that Three Crabs is just not dank enough for me and Rufina Patis is waaaay too dank for him. We've tried Red Boat, but it just did not excite our palettes... but the moment we opened Son?!? OMG. It’s sooooo freakin’ good!!! Just dank enough for me, and perfectly balanced for my partner’s palette. I WISH I HAD A BARREL OF THIS. If you’re on a search for the umami flavor you’ve been craving– Son is the one!!!!
- PSPeter S.Verified BuyerRated 5 out of 5 stars1 year agoSon Fish Sauce
Delicious! And authentic! And natural!
- JLJungho L.Verified BuyerRated 5 out of 5 stars1 year agoAbsolutely the best fish sauce you can get
The fish sauce is so clean and so bold at the same time. It’s less fishy and gives more umami to any dish!
I prefer to use it for dipping because it’s too precious to cook with. I got 1 year aged Son fish sauce for that purpose. I’m happy to know the brand Son, and those will be in my fridge all the time.
Frequently Asked Questions
Why Does Fish Sauce Stink?
Commercial Fish Sauce is smelly. Not traditional Fish Sauce. Commercial Fish Sauce stinks because it uses anchovy extracts.
What is so bad about anchovy extract?
In the case of Anchovy extract in Vietnam, it’s old anchovies that were not fresh or sold at the market. It’s decaying fish, that is dried then pulverized into a paste with additives, such as processed wheat.
How is “traditional” Fish Sauce made?
Traditional Vietnamese Fish Sauce is made from fermenting 70% fresh wild-caught anchovy and 30% sea salt for one year. Like olive oil, Fish Sauce is pressed. The first press is comparable to (what Italians consider ‘extra virgin’) a ‘top tier’ product.
