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Shrimp paste

Shrimp paste (mam tom) is made from freshwater or ocean shrimp and salt, producing a thick, dark purple, umami-lifting sauce with a pungent smell. Shrimp paste is a typical ingredient in northern Vietnam’s cuisine, used commonly in dishes such as bun rieu (bun noodles with a sour soup and freshwater or seafood) or ca phao mam tom (African eggplant with shrimp paste). It is the soul of bun dau mam tom (bun noodles with fried tofu and shrimp paste). Shrimp paste is mixed well with sugar, chilly, lime or kumquat and hot oil and served with boiled pork, fried tofu, cha com (grilled pork paste with young green sticky rice) and fresh herbs.

Shrimp paste served with boiled pork, fried tofu, cha com and fresh herbs. Photo: Bui Thuy

Fermented red crab

Fermented red crab (mam cay) is a popular dish in Thai Binh province or Hai Phong city in northern Vietnam. To make fermented red crab, locals pound the crabs finely and cure them with salt in a tightly sealed container for 7 – 10 days before putting them under the sun. To enhance the dish’s aroma, they mix it with powdered grilled rice or alcohol yeast to create a flavorful, slightly pink paste. Fermented red crab is often served with pickled African eggplant or green mustards or boiled vegetables. It is also eaten with fresh bun noodles, boiled half-lean half-meat pork, steamed pork paste and Vietnamese balm.

Red crab sauce served with boiled vegetables. Photo: Poliva

Fermented ark clam

Fermented ark clam (mam so) is a specialty of Lang Co beach in the central province of Thua Thien Hue. After removing the shell, locals carefully clean the dirt inside the clams, let them dry and add salt before pounding them and adding chilly and galangal. The dish is edible after 8 – 10 days of curing in a sealed container. The best way to serve fermented ark clam is by mixing it with raw garlic, sugar and other seasonings and eating it with a hot bowl of rice or boiled pork and fresh herbs.

Fermented ark clam. Photo: Quahueonline

Ruoc sauce

In the southeastern provinces of Ninh Thuan or Binh Thuan, grilled rice papers or fresh fruits dipped in Ruoc sauce is a local favorite. While it is made from Ruoc, a type of shrimps, the final product is vastly different from shrimp paste. Ruoc sauce is brown-red and not too salty or pungent. It is often mixed with sugar, chili and tamarind to create a mixture well balanced between sourness, spiciness, saltiness and sweetness. In the ancient city of Hue, Ruoc sauce is a popular ingredient in local dishes such as bun noodles with beef, rice with clams or pork braised in Ruoc sauce.

Ruoc sauce. Photo: wheretoeat.inphanthiet

Fermented squid

The south-central coastal province of Binh Dinh is famous for its unique fermented squid. The final product has a deep black color because the squid’s ink sac is not removed. While the dark color may drive some eaters away, the ink sac is what creates the flavor for the dish. Fermented squid is served simply by adding chilly, raw garlic and lime juice and eating with a hot bowl of rice.

Fermented squid. Photo: Foodvina

Fermented sour shrimp

Hue’s iconic fermented sour shrimp (mam tom chua) is made from fresh shrimp cured in alcohol before mixing with salt, galangal, garlic, chili, fish sauce and sugar. After fermentation, the shrimp turns bright red and exudes a mesmerizing aroma. Unlike in northern provinces’ shrimp paste, Hue locals keep the shrimps intact in their fermented sour shrimp, which balances perfectly between the rich, flavorful shrimp, spiciness from galangal and chilly and sourness from fermented seasonings.

Fermented sour shrimp. Photo: Ngan Duong/VNExpress

Fermented sour shrimp is a popular side dish in the everyday meal of people from the ancient city and tastes best when eaten with boiled pork and rice. It is also used as fillings for fermented sour shrimp wrapped in fresh herbs and soft rice papers (banh uot cuon tom chua), a common snack in Hue.

Go Cong shrimp paste

Go Cong shrimp paste (mam tom cha) is a specialty of Go Cong commune of the Mekong Delta province of Tien Giang. The dish’s name in Vietnamese is inspired by its method of preparation (cha, or rubbing). After purchasing fresh sand shrimps, locals remove the eyes and cure the shrimps in alcohol, salt, sugar, garlic, chili, then rub the mixture on a sift. The shrimps are ready to eat after they have been put under the sun for 20 times. Go Cong shrimp paste has a dark orange color. It is mixed with rice vinegar, lime juice, sugar, garlic and chili to serve as a dipping sauce for fresh rolls made from boiled pork, fresh bun noodles and fresh herbs wrapped in rice papers.

Go Cong shrimp paste served with fresh bun noodles, fresh herbs, boiled pork and boiled shrimps. Photo: Thanhnien

Fermented ba khia

Fermented ba khia (mam ba khia) often appears in the everyday meal of southern Vietnamese. It is made from ba khia, a type of terrestrial crab with big pincers that live in the brackish water areas along the coastal province of Soc Trang to Ca Mau, Vietnam’s southernmost province. The crab is called ba khia as it has three lines (khia) on its back. After being fermented, ba khia is mixed with lime juice, garlic, chili and sugar to create a perfect balance of flavors and eaten with a hot bowl of rice.

Fermented ba khia. Photo: Quynh Tran/VnExpress

Fermented ba khia is sold in traditional markets, especially in the Chau Doc market of An Giang province. Coming to the market, tourists can also find a plethora of other fermented sauces or paste made from fish or shrimps.

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