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Red Boat Fish Sauce 40-Degrees North -- 17 fl oz

Red Boat Fish Sauce 40-Degrees North
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Red Boat Fish Sauce 40-Degrees North -- 17 fl oz

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Red Boat Fish Sauce 40-Degrees North Description

  • 100% Pure
  • First Press Extra Virgin
  • Made In Phu Quoc Island, Vietnam
  • Gluten Free

Red Boat premium fish sauce is a secret ingredient used by professional chefs and home cooks around the world. A national treasure of Vietnam, Red Boat is made using traditional chemical-free fermentation methods, a unique two hundred year-old artisanal process using only the freshest ca com (black anchovy), salted minutes after leaving the sea then aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc island archipelago.


Red Boat is pure, 100% all natural first press "extra virgin" Vietnamese fish sauce. made form only two ingredients it is free from added water, MSG and preservatives. The quality of fish sauce is determined by protein levels. no other fish sauce has a natural protein content higher than Red Boat 40° N. Packed with B vitamins and minerals, the extra-rich protein content gives Red Boat a unique character and savory flavor that is healthy and delicious.


Red Boat fish sauce gives all of your favorite recipes that elusive fifth flavor - umami. Try it with all things Asian, Caesar salad, pasta, braised dishes, or any seafood based recipe.

Free Of
Gluten, shellfish.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (18.8 g)
Servings per Container: 34
Amount Per Serving% Daily Value
   Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium1490 mg62%
   Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein4 g
Vitamin A0%
Vitamin C0%
Other Ingredients: Anchovy, sea salt.

Refrigerate after opening.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Lemongrass Shrimp Lettuce Wraps

These light Vietnamese lettuce wraps offer big flavors! Marinated lemongrass shrimp, silky vermicelli noodles and crunchy herbs and veggies mingle delightfully in every crisp, flavorful bite. Serve with homemade nuoc cham dipping sauce – a mouthwatering addition of umami and acidity. Dish up a dozen as appetizers at your next dinner party, or serve heftier portions for a full, scrumptious meal. A Plate of Vietnamese Lettuce Wraps are Arranged in a Circle With Nuoc Cham Sauce in the Center |

Lemongrass Shrimp Lettuce Wraps


  • 1 lb. medium shrimp (approximately 24, peeled and deveined)
  • 1 Tbsp. fish sauce
  • 2 Tbsp. lemongrass paste
  • 2 Tbsp. light brown sugar
  • 2 large garlic cloves (minced)

Lettuce cups

  • 2 oz. rice vermicelli noodles
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1 medium cucumber (peeled and julienned)
  • 12 large Thai basil leaves
  • Mint (chopped)
  • Cilantro (chopped)
  • 1/4 cup crushed peanuts
  • 1 head butter lettuce

Nuoc Cham (dipping sauce)

  • 6 Tbsp. water
  • 2 Tbsp. granulated sugar
  • 1.5 Tbsp. lime juice
  • 2 Tbsp. fish sauce
  • 1 garlic clove (minced)
  1. To make nuoc cham dipping sauce, combine 3 Tbsp. warm water and sugar in small bowl. Stir until sugar dissolves. Add additional 3 Tbsp. room temperature water, lime juice, fish sauce and garlic. Stir and set aside.
  2. In medium bowl, add shrimp, fish sauce, lemongrass paste, brown sugar and garlic cloves. Mix to coat the shrimp and set aside to marinate 10 minutes.
  3. While the shrimp marinates, cook rice vermicelli noodles according to package directions. Strain and rinse with cold water. Set aside to cool.
  4. In non-stick grill pan over medium high heat, cook shrimp 2 to 3 minutes per side or until pink and opaque. (Note: If cooking on stainless steel, add oil to pan.)
  5. To assemble, arrange lettuce leaves on plates. Layer each with 1-1.5 Tbsp. rice vermicelli noodles. Divide bean sprouts, shredded carrots and cucumber among lettuce cups. After noodle and veggie layers, place one Thai basil leaf atop each lettuce cup.
  6. Add 2 shrimp per lettuce cup and garnish with mint, cilantro and peanuts.
  7. Serve with nuoc cham dipping sauce separately or drizzled atop the lettuce cups.
  • For lettuce, bib or Boston lettuce can be substituted.
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