Jenn Louis is the executive chef and co-owner of Lincoln Restaurant and Sunshine Tavern in Portland, Oregon. She was a Food & Wine Best New Chef in 2012. Her newest cookbook, Pasta by Hand, was published this year.
I was lucky enough to be hosted by the amazing folks at Red Boat Fish Sauce on a week-long trip to Vietnam. I landed in Saigon, toured around the city for a few days, then flew to Phu Quoc, a southern island known for its production of fish sauce and bountiful harvesting of incredible seafood (for sale at their “wet market”). Cuong Pham, the owner of Red Boat Fish Sauce, and Betsy Fox, his trusty marketing and PR pro, showed me around. My accommodations were stellar; comfortable and with incredible breakfast buffets every morning, at which both Vietnamese and Western foods were served. I mostly ate fruit and Vietnamese food for breakfast, but the French influence in Vietnam showed up in crafted pastries and baguettes (banh mi). Yes, the Vietnamese coffee was stellar and addictive—and not just for breakfast.
WHERE TO STAY: