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...
Free Prime Shipping
Artisanal Aged Son Fish Sauce
Chef Tu David Phu Collab
- CHEF TU DAVID PHU's culinary journey is a captivating blend of heritage and innovation. Raised in Oakland, California, Chef Phu is a first-generation Vietnamese-American with deep roots traced back to Phu Quoc, renowned for its artisanal fish sauce production in Asia. His family has crafted the artisanal Phu Quoc Fish Sauce, often likened to the "Champagne of fish sauces," since 1895.
- DELICIOUS UMAMI - Enjoy our 100% pure fish sauce on dishes ranging from traditional Vietnamese pho to a rich egg fried rice
- RICH, AGED FLAVORS – Our 2 year aged fish sauce is not just rich in history – the blends have deep flavor with no additives, fillers, preservatives, MSG or salt
- TRACEABLE AND ALL NATURAL - Every single sauce and spice can be traced back to the farm it came from and each spice is non-GMO, non-irradiated, with no additives, no anti-caking agents, no colorings and no fillers
Regular price
$43.00
Regular price
$43.00
Sale price
$43.00
Unit price
per
($4.30/ounce)
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
-
No Preservatives
-
Limited Batch
-
Chef Curated
-
Farm Fresh
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]
Nước Chấm (Seasoned Fish Sauce)is the staple table condiment on most Vietnamese dining tables. Most commonly used as a dressing and a dipping sauce. Its complex, yet balanced flavors [spicy,...
Bún Nem Nướng (Vietnamese Sausage And Rice Noodle)
Nem nướng, is Vietnamese pork sausage. It’s (often) formed into a meatball or patty. And often conformed around a sugar cane stick to be grilled. The cardinal rules making nem...
Bún Gà Nướng (Grilled Lemongrass Chicken & Rice Noodle)
Whether you’re an adventurous eater (like myself) or prefer ‘safer’ foods, Lemongrass is one of those iconic ingredients that will lure anyone in with its intoxicating and floral, aromas. Or...
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
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.
