Siblings Ken and Toan Huynh know how to keep things in the family. Raised by Vietnamese parents with a hard work ethic, the siblings translated the knowledge and recipes of their family heritage into a modern variation on a traditional flavor. After bottling up leftover sauce for friends and family, the duo realized that their sauces could make an exotic statement on American tables. What makes them different isn’t just their dedication to business (when they first started, they were transporting their equipment in the back of a car), but their honor to a longtime family tradition. Their mother’s versatile nuoc cham sauce is combined with flavors from all around the kitchen to create sauces that are, indeed, saucey.