Posts tagged fermented shrimp paste
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).

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Vietnamese Caramelized Pork Belly with Fermented Shrimp Paste (Thit Kho Mam Ruoc)

Mam Ruoc is Vietnamese fermented shrimp paste, a staple condiment in Southeast Asian cuisines. It can also be effectively used to disperse a crowd.

Mam Ruoc is highly pungent in its raw form and the reason many Asians have outdoor kitchens. It is made from a mixture of ground shrimp and salt that has been left to ferment in the hot sun. lt's a salty condiment that's added to many different dishes and sauces. You wouldn't expect this jar of pungent-smelling ground shrimp to taste any good, but it acts in the same as anchovy paste. A little goes a long way and once cooked with aromatics, the taste is surprisingly well-rounded, bringing tons of umami flavor to a dish.

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