Posts tagged mam ruoc
Four Popular Vietnamese Unripe Green Mango Dipping Sauces

In Vietnam, mangoes are rarely eaten when ripe. It’s the tart and crunchy unripe green mangoes that is highly sought after. When unripe green mangoes are paired with a sweet, spicy and savory dipping sauce or powder, it becomes a popular Southeast Asian snack. Here are the four popular dipping sauces that you can eat with unripe green mangoes.

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Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue)

Have you tried Central Vietnam’s spicy beef noodle soup? If you love pho (Vietnamese beef noodle soup) and looking for a fiery version, you will like its spicy cousin, Bun Bo Hue (Vietnamese Spicy Beef Noodle Soup).

Bun Bo Hue originates from the city of Hue in Central Vietnam. This popular noodle soup is all about spicy beefy lemongrass flavor and the thick rice noodles that absorbs it all.

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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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