Fermented Shrimp Paste Dipping Sauce for Green Mangoes (Mắm Ruốc Chấm Xoài)
Fermented Shrimp Paste Dipping Sauce for Green Mangoes (Mắm Ruốc Tôm Chấm Xoài)
Fermented shrimp paste is a delicious condiment in Southeast Asian cuisine but if you ever spill it in your car, you will have to set it on fire.
Mam Ruoc
Mắm Ruốc is fermented shrimp paste where little shrimp is cleaned and dried under the sun then grinded into a powder. It is then combined with salt and other spices and left to ferment.
Its salty and pungent aroma and flavor is not meant to be eaten right out of the jar.
To use it properly, mix a little bit of it into food, marinade, or dipping sauces, where it adds a umami saltiness that deepens the flavor of a dish.
The Difference between Mam Ruoc / Mam Tom / Mam Tep
In addition to Mắm Ruốc, there’s also Mắm Tôm. To be honest, I can’t tell one from the other. Both are equally pungent. Both taste and look the same. The difference is that ruốc and tôm are the different size shrimp used in the fermentation process, with ruốc being smaller shrimp.
There is another fermented shrimp paste made with another size shrimp that’s in-between ruốc and tôm, called tép. Mắm Tép is also a great pet name for your annoying little sibling.
You can usually tell which size shrimp is used in shrimp paste by the Vietnamese translation, if any, on the jar. Most common in my grocery stores is Mắm Tôm. But pick whatever is readily available in your store and use it anywhere a recipe calls for one of the three.
Fermented Shrimp Paste Dipping Sauce for Green Mangoes (Mắm Ruốc Tôm Chấm Xoài)
How to Store Mam Ruoc
A little mắm ruốc goes a long way so you will never finish a whole jar with one recipe. Cover and refrigerate shrimp sauce to keep the smell contained. I will also cover the top with plastic saran wrap before closing with a lid and push it far back into the abyss of the fridge where it's really, really cold.
Recipes with Mam Ruoc
If you click on this recipe, you’re probably looking for a dipping sauce for unripe green mangoes. Recipe below. This dipping sauce is for the more adventurous with a sweet, salty and spicy combination that is pure perfection. You will never eat green mangoes without it ever again!
It also works well with any tart firm fruit that needs a Southeast Asian kick. If you can't find unripe green mangoes, try Granny Smith green apples.
Start off with frying minced lemongrass, shallots, garlic and red chili peppers together with a bit of vegetable oil. Mắm Ruốc is then added with a bit of water. Lastly sugar is added at the end to round out the flavors and lessen the saltiness.
Check out these other popular Vietnamese recipes that use mắm ruốc:
Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue)
Vietnamese Caramelized Pork Belly with Fermented Shrimp Paste (Thit Kho Mam Ruoc)
Vietnamese Pork & Crab Noodle Soup (Bun Rieu Cua Thit)
Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong)
Fermented Shrimp Paste Dipping Sauce for Green Mangoes (Mắm Ruốc Tôm Chấm Xoài)
Fermented Shrimp Paste Dipping Sauce for Green Mangoes (Mam Ruoc Tom Cham Xoai)
Makes about ⅔ cup
Ingredients
- 2 tablespoons vegetable oil
- 1 small shallot (about 3 tablespoons finely dice)
- 1 small stem lemongrass (tender bottom part only; about 1 tablespoon finely mince)
- 4 garlic cloves (about 1-½ tablespoons finely dice)
- 3-4 red chili peppers (slice thin)
- 3 tablespoons fermented shrimp paste
- 2 tablespoons water
- 4-½ tablespoons granulated sugar
Instructions
- In a medium frying pan, heat vegetable oil on high. Add shallots, lemongrass, garlic and chili peppers. Fry until fragrant (about 30 seconds).
- Add shrimp paste and water. Stir together until shrimp paste is fully dissolved.
- Add sugar to taste and mix until combined. Cook for 2-3 minutes on low until mixture thickens to your desired consistency. Sauce will continue to thicken once cooled.
- Serve with peeled, sliced green mangoes.
