Two decades ago, if you had the chance encounter with Cuong Pham, you might have thought you were looking at a picture-perfect example of the American Dream. Having fled Vietnam as a refugee, Pham made his way to the United States in the 1980s, eventually securing a prestigious position as an engineer at Apple, one of Silicon Valley’s crown jewels. Yet, just when most would contemplate retirement, Pham took an unexpected turn, embarking on a new venture: launching his own fish sauce company.

“We all thought he was having a midlife crisis,” admits Tracy, Pham’s eldest daughter among his three children. The family’s initial skepticism was understandable given the drastic career shift.

Pham’s inspiration to pursue this new path struck during a trip back to Vietnam. While visiting Phu Quoc Island, he stumbled upon the fish sauce his mother used in her cooking and decided to bring some back to the U.S. as a gift. “She opened it, tasted it, and cried with joy,” Pham recalls, realizing then that the fish sauce was more than just a cooking ingredient—it was a part of their cultural identity.

Established in 2011, Red Boat Fish Sauce quickly gained acclaim as one of the country’s top artisan condiments, cherished by both home cooks and Michelin-starred chefs. Under Pham’s leadership, the sauce is crafted using only premium ingredients: black anchovies from the unspoiled waters near Phu Quoc, cured in high-quality salt. The fish undergoes fermentation for a minimum of 12 months in Vietnam, with the sauce bottled from the first press to maintain purity—no water or extracts added.

Today, the enterprise is a family endeavor, with Cuong, his wife Ann, and their children Tracy, Kevin, and Tiffany all contributing. “Officially, my role is marketing and finance,” Tracy comments. “Unofficially, my role is keeping my dad happy.”

In 2021, Pham once again surprised his family by venturing into a new field: Napa Valley wine. He purchased a home on a nine-acre hillside and teamed up with renowned winemaker Nova Cadamatre to develop a cabernet sauvignon that pairs well with fish sauce. “She was like, I’ve never been asked that before,” Tracy recounts, highlighting another of her father’s unconventional yet visionary moves.

The resulting product is named Doi Da, which means “rocky hill” in Vietnamese, a nod to Pham’s Napa homestead. “You can eat it with even chicken or white meat or seafood. Any food, really, especially Asian food,” Tracy said.

For Pham, both ventures circle back to the same philosophy. “I like to make things that are worth waiting for,” he says. “The fish sauce: fermentation. Wine: fermentation. The time is a critical piece, and if you’re willing to wait for it, it’s worth it at the end.” Like his own life, time has been on Pham’s side.

“I used to build systems for 30 years and now I’m building flavors,” he says with a laugh. “How interesting is that?”

For more information, visit https://doidawine.com/