Recipes courtesy award winning author and TV host Steven Raichlen

On the Grill:
Grilled Whole Red Snapper with
Sweet Garlic Barbecue Sauce Recipe

Sweet Garlic BBQ Sauce

1/2 cup fresh lemon juice
1/2 cup Red Boat Fish Sauce
1/4 cup honey
4 serrano or Thai chiles, chopped
3 tablespoons chopped cilantro
2 tablespoons chopped garlic
1/2 teaspoon freshly ground pepper

In a medium bowl, combine the lemon juice, fish sauce, honey, chiles, cilantro, garlic and pepper. Stir well and serve.

Grilled Snapper Recipe

4 whole red snappers or black bass (about 1 3/4 pounds each), cleaned
8 medium garlic cloves, chopped
1/2 cup chopped cilantro
1 tablespoon salt
2 teaspoons ground coriander
2 teaspoons freshly ground white pepper
Vegetable oil
3 tablespoons Red Boat Fish Sauce
3 tablespoons fresh lime juice
1 1/2 tablespoons sugar
Sweet Garlic Barbecue Sauce and lime slices, for serving

Make 3 crosswise slashes down to the bone on both sides of each fish. Place the fish in 2 large shallow glass baking dishes.
In a mini food processor, pulse the garlic with the cilantro, salt, coriander and white pepper until finely chopped. With the machine on, slowly add 2 tablespoons of oil and process to a paste.
Slather the paste in the fish cavities and slashes and spread any extra over the skin; refrigerate for 1 hour.
In a small bowl, whisk the fish sauce with the lime juice, sugar and 3 tablespoons of oil. Set aside for basting.
Light a grill. Lightly oil the grate. Grill the fish, covered, over a medium-low fire for about 25 minutes, basting twice and turning once, until cooked through. Transfer to a platter and fillet before serving with the Sweet Garlic Barbecue Sauce and lime slices.

On the Grill:
Ginger, Garlic and Honey Ribs Recipe
with Red Boat Fish Sauce

Ribs and Spice Paste

2 racks American baby back ribs (each 2 to 2 1/2 pounds)
6 garlic cloves, coarsely chopped
1 2-inch piece fresh ginger, peeled, coarsely chopped
1 tablespoon sugar
1 tablespoon coarse salt (kosher or sea)
2 teaspoons freshly ground black pepper
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon Red Boat Fish Sauce 40N

Dipping Sauce

4 teaspoons coarse salt (kosher or sea)
4 teaspoons ground white pepper
4 juicy limes, cut in half

1. Prepare ribs and spice paste: If necessary, remove the thin papery membrane from the back of each rack of ribs – some stores sell ribs with this removed. If you are using the larger racks of ribs, cut each in half. Place ribs in nonreactive baking dish just large enough to hold them in a single layer.

2. Place garlic, ginger, sugar, 1 tablespoon salt and black pepper in mortar and pound to a paste with pestle (or use a food processor). Work in the honey, soy sauce and Red Boat fish sauce. Spread paste over the ribs on both sides. Refrigerate, covered, 1 to 4 hours; the longer the ribs marinate, the richer the flavor will be.

3. Prepare the ingredients for dipping sauce: Place 1 teaspoon salt and 1 teaspoon white pepper in neat mounds side by side in each of 4 tiny bowls for the dipping sauce. Place 2 lime halves next to each bowl.

4. Set up the grill for direct grilling and preheat to medium.

5. When ready to cook, brush and oil the grill grate. Place ribs, bone side down, on hot grate and grill until golden brown and cooked through, 8 to 12 minutes per side, a little longer for full-size ribs. Watch for flare-ups. Should they occur, move the ribs to another section of the grill. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.

6. Transfer the racks of ribs to a cutting board and cut them into individual ribs, then arrange them on a platter or plates for serving. Just before eating, instruct your guests to squeeze 1 to 2 tablespoons of fresh lime juice into their bowls of salt and pepper and stir with chopsticks until mixed. Dip each rib into the sauce before eating.

Yield: 4 servings

Source: “Steven Raichlen’s Planet Barbecue!” by Steven Raichlen

Recipes courtesy award winning author and chef Patricia Wells

Pantry:
Vietnamese Dipping Sauce

3 tablespoon Red Boat 40°N Fish Sauce
3 tablespoons freshly squeezed lime juice
2 tablespoons water
2 tablespoons sugar
1 plump clove garlic, peeled, halved, green germ removed, and minced
1 fresh red bird’s eye chile, minced

In a small jar with a lid, combine all the ingredients. Cover and shake
well to dissolve the sugar. Taste for seasoning. (Store in an airtight
container in the refrigerator for up to 3 days.)

Makes 3/4 cup

Poultry:
Spicy Chicken and Rice Porridge with Lemongrass
Chao Ga

2 quarts Homemade Vegetable Stock
2 stalk lemongrass, trimmed, outer leaves removed, cut into thin slices
2 to 3 fresh red bird’s eye chiles, seeded, thinly slices on the diagonal
Red Boat 40°N Fish Sauce, to taste
2 cups long-grain jasmine rice
1 1/2 pounds, boneless, skinless chicken breast, cut into bite-sized
pieces
1/2 cup Vietnamese Dipping Sauce
1/2 cup fresh cilantro leaves
Fine sea salt
Freshly group black pepper
Sprigs fresh cilantro, for garnish
1 lime, sliced into 6 equal wedges, for serving

1. Pour the stock into a large stock pot and bring to a boil over high
heat. Reduce the heat to medium-low, add the lemongrass and
chiles, and simmer for 30 minutes. Season with fish sauce to taste.

2. Add the rice to the stock and simmer, partially covered until
cooked through, 7 to 10 minutes, depending upon the variety of
rice used. While the rice is cooking, marinate the chicken in the
dipping sauce. Add the chicken and marinade to the rice, tossing
to evenly distribute the poultry with the rice. Cook for an
additional 10 minutes. Taste for seasoning. Serve the porridge in
individual bowls, scattered with the cilantro and lime.

Makes 6 servings

Note: All the ingredients for this dish can be measured in advance but
cook at the last moment. The results should be porridge-like, not firm.

Vegetables:
Char-Grilled Eggplant Salad with Fresh Mint
Ca Tim Nuong

3 slender purple Asian eggplants (about 1 1/2 pounds in total)
3 tablespoon Red Boat 40°N Fish Sauce
3 tablespoons freshly squeezed lime juice
2 tablespoons water
2 tablespoons sugar
1 plump clove garlic, peeled, halved, green germ removed, and minced
1 fresh red bird’s eye chile, minced
1 small spring onion (or thin scallion), peeled and sliced into thin rings
1/4 cup coarsely chopped fresh mint

1. With a 2-pronged meat fork, prick the eggplants all over. Place
them directly over an open gas flame, over hot coals, or over an
outdoor grill. Cook for 8 to 12 minutes, using tongs to constantly
turn the eggplant until the entire skin is darkened, blistered, and
has collapsed in on itself. Remove the eggplants from the heat and
let cool for 10 minutes.

2. Gently peel the skin away from the flesh with a small, sharp knife
or a serrated grapefruit spoon. Be careful not to allow any pieces of
the skin into the mix. Try to keep the eggplant into long strips.
(Use paper towels to wipe away any recalcitrant bits of skin.)

3. Arrange the eggplant strips on a platter.

4. In a small bowl combine the fish sauce, lime juice, water, and
sugar. Stir well to dissolve the sugar. Stir in the garlic and chiles.
Pour over the eggplant.

5. Scatter the spring onion and mint over the dressed eggplant and
serve at room temperature. (The dressed eggplant -- without the
garnish -- can be stored in an airtight container in the refrigerator
for up to 2 days.) Garnish at serving time.

Vegetables:
Thao’s Stir-Fried Morning Glory with Garlic
Rau Muong Xao Toi

Yes, this recipe calls for 24 cloves of garlic.
Thao’s motto is: More Garlic More Better!

2 tablespoons vegetable oil
1 pound morning glory leaves, stemmed, blanched, and refreshed
24 plump cloves garlic, peeled, halved, green germ removed, minced
2 tablespoons Red Boat 40°N Fish Sauce
3/4 teaspoon sugar
1 fresh red bird’s eye chili pepper, sliced on a diagonal

In a wok, heat the oil over medium-high heat until hot but not
smoking. Add the morning glory leaves and stir-fry for 1 minute, or
until fragrant. Add the garlic and toss constantly, using chopsticks,
keeping the leaves and garlic moving to prevent the garlic from
burning. Continue stir-frying for 1 minute more. Add the fish sauce
and sugar and stir fry for about 3 more minutes. The leaves will give
off quite a bit of liquid. Taste for seasoning. Transfer to a serving
bowl and shower with chiles.

Makes 4 servings

Pantry:
Caesar Salad Dressing with Red Boat Fish Sauce

1 cup
1 fresh large egg
1/4 cup freshly squeezed lemon juice
1 plump, garlic cloves, peeled, halved, green germ removed, and minced
1 teaspoon of Red Boat Fish Sauce 40N
1/2 cup of mild flavored oil, such as grapeseed or safflower
1/4 cup freshly grated parmigiano-reggiano cheese
fine sea salt
freshly ground black pepper

In a blender, combine the egg, lemon juice, garlic, and fish sauce. Process to blend. With machine running, slowly add the oil, processing until mixture is emulsified. The dressing should be thinner than mayonnaise. Stir in the cheese. Season to taste. Serve immediately.

Adapted from Patricia Wells, Salad as a Meal.

Recipe courtesy Ravi Kapur - Executive Chef at Prospect San Francisco

Prospect is a San Francisco Chronicle 2011 Top 100 Bay Area Restaurant. Ravi uses Red Boat Fish Sauce in his kitchens and shared his simple yet delicious cucumber vinaigrette recipe with us. This recipe works great with seafood such as seared ahi.

Red Boat Cucumber Vinaigrette Recipe

1 Tbsp. sugar
2 Tbsp. Red Boat fish sauce
2 Tbsp. extra virgin olive oil
2 Tbsp. Jalapeno, Diced fine
1 Tbsp. Lime Segments, skin and membrane removed and diced

Combine ingredients. Toss cucumbers in vinaigrette. Chill and serve with Seafood.

Delicious Vietnam Recipe Contest Winner, Doug Sijeleng - Javaholic

On the Grill:
Suon Rang
Vietnamese Glazed Spareribs

1 TBS oil
3 lbs pork spareribs, cut into 2-inch pieces
2 TBS sugar
2 TBS fish sauce
1 TBS soy sauce
2 medium onions, each cut into eighths and separated
8 cloves of garlic, peeled and minced
2 red bell peppers, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
1 bunch of green onions, cut into 2-inch pieces
freshly ground black pepper

Heat the oil in a large wok or frying pan. Add the ribs and cook on both sides until browned and almost cooked through, 25 minutes or longer. (Alternatively, deep fry the ribs in batches, about 6--8 minutes, or grill over hot coals until almost cooked through.)

Add the sugar to the ribs and cook, stirring, for another ten minutes.

Pour off all but 1 tablespoon of oil from the wok. Add the fish sauce and soy sauce and stir for five minutes. Add the onions, garlic, and peppers and stir-fry just until onions are lightly browned and peppers are becoming soft. Season with pepper and remove to a serving platter. Garnish with cilantro if you so desire. Serve with steamed rice and pickled beansprouts and carrots.

Pickled Bean Sprouts

1 pound fresh bean sprouts, tails removed if you wish
1 bunch of green onions, cut into 2-inch lengths
1 TBS salt
4 cups water
1/2 cup distilled white vinegar

Place the sprouts and green onions in a large, non-reactive bowl.

Combine the salt, water and vinegar in a small sauce pan. Bring to a boil. Stir to dissolve the salt. Cool until warm to the touch. Pour this over the bean sprout mixture and stir. Marinate for at least one hour, or until ready to serve. Drain before serving.

These are best eaten on the day they are made. Don't marinate too long or they will become limp.

Pickled carrots

3 carrots
1/2 cup water
1/2 cup rice vinegar
1 TBS sugar
1/4 tsp salt

Peel carrots and cut into julienned strips or thin rounds. Combine the water, vinegar, sugar, and salt in a small sauce pan. Bring to a boil. Remove and let cool to room temperature. Add the carrots to the vinegar mixture and allow to marinate for at leas one hour. Drain and serve.

Delicious Vietnam Recipe Contest Winner, Nam Nguyen - The Culinary Chronicles

Bánh Xèo
Vietnamese Sizzling Crêpes

Batter:
1 1/2 Cups Rice Flour
1/2 Teaspoon Turmeric
1/4 Cup Coconut Milk
1 Cup Cold Soda Water, more if needed
1/2 Cup Scallions, diced
1-2 Dashes Red Boat Fish Sauce

Filling:
1/2 Pound Shrimp, peeled and cleaned
1/2 Pound Pork Loin, sliced thinly
1/2 Cup White Onion, thinly sliced
1 Tablespoon Garlic, finely diced
2 Cups Fresh Bean Sprouts
Red Boat Fish Sauce
Ground Black Pepper
Vegetable Oil Nước Cham

Dipping Sauce:
1/2 Cup Red Boat Fish Sauce
1/2 Cup Sugar
1/2 Cup Fresh Lime Juice
1/4 Cup Warm Water
1-2 Thai Chilies, finely diced

Accouterments:
Lettuce
Thai Basil
Mint
Cilantro
Cucumbers

In a large bowl, whisk together the rice flour and turmeric. Add in coconut milk and mix until well combined. Slowly whisk in the soda water until all the lumps have dissolved. Whisk in fish Sauce and scallions. Set the batter aside for 30-45 minutes.

Prepare the Nước cham. Combine Fish Sauce, Sugar, Lime Juice, Warm Water and stir until sugar is dissolved. Add in chilies. Cover and set aside.

In another bowl, add in pork and shrimp. Toss with garlic, white onions, a few splashes of fish sauce, and pepper. Heat a pan with a few tablespoons of oil to medium-high heat. Add the mixture and cook for a few minutes until the pork and shrimp are almost done. Remove from pan.

In a large nonstick skillet, add 1-2 tablespoons of oil. Stir the batter and carefully spoon a ladleful into the skillet. Tilt and swirl the pan to coat the bottom evenly. After 1-2 minutes, place some of the pork/shrimp mixture on one half of the skillet. Top with the bean sprouts. Cover and cook for 1-2 minutes. Remove lid and drizzle a little bit of oil on the outer edge of the crêpe. Cover the skillet for another 2-3 minutes. Using a spatula, carefully fold the crêpe in half, gently pressing down on top. Transfer to a plate. Serve with lettuce, mint, cilantro, thai basil and Red Boat Fish Sauce.