Vietnamese Fermented Shrimp Sauce (Mam Tom)
Vietnamese Fermented Shrimp Sauce (Mam Tom)
This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).
Mam Tom is not for the faint of heart. It has a strong and pungent smell. It’s made from a mixture of fermented shrimp paste, fresh crushed garlic, water and lemon juice.
Vietnamese Fermented Shrimp Sauce (Mam Tom)
Makes 3/4 cup
Ingredients
- 2 tablespoons fermented shrimp paste (mam tom)
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lime or lemon juice (about 1 small lemon/lime)
- 1 tablespoon water
- 1 teaspoon MSG (optional but highly recommended)
- 4 cloves garlic (peel and mince)
- 1-2 chili peppers (slice thin)
Instructions
- In a small bowl, mix together shrimp paste, sugar, lemon/lime juice, and MSG until fully dissolved.
- Mix in garlic.
- Garnish with chili peppers.
Vietnamese Fermented Shrimp Sauce (Mam Tom)
OTHER SAUCE RECIPES
A thin brown sauce ready for use with traditional Vietnamese fish-sauce-braised dishes. Simply add your protein and braise until protein has cooked through and sauce has thickened to your liking. This yields 1-½ cups.