Hayward’s artisan Vietnamese fish sauce maker, Red Boat, has introduced new simmer sauces to make cooking dinner easier and faster.

Red Boat’s Vietnamese Lemongrass Curry, Spicy Vietnamese Lemongrass Curry, and Vietnamese Simmer Sauce are made with chile peppers, ginger, cinnamon and a host of other spices, plus Red Boat Fish Sauce, of course.

I had a chance to try samples of each recently.

Each 12-ounce jar is designed to be used with about 1 1/2 to 2 pounds of vegetables and/or protein of your choice, such as tofu, beef, pork, chicken, or seafood. Simply saute your ingredients briefly, making sure to half-cook or fully-cook the protein, before adding the jar of sauce.

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