Shrimp paste là gì

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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Mam Tom is not for the faint of heart. It has a svào and pungent smell. It’s made from a mixture of fermented shrimp paste, fresh crushed garlic, water & lemon juice.

Vietnamese Fermented Shrimp Sauce (Mam Tom)

Makes 3 phần tư cup


2 tablespoons granulated sugar2 tablespoons fresh lime or lemon juice (about 1 small lemon/lime)1 tablespoon water 4 cloves garlic (peel và mince) 1-2 chili peppers (slice thin)


In a small bowl, set together shrimp paste, sugar, lemon/lime juice, and MSG until fully dissolved. Mix in garlic. Garnish with chili peppers.


Vietnamese pickled bean sprouts with garlic chives is a great side dish khổng lồ braised pork belly and eggs. The acidity in pickled vegetables complements the tender fatty pork belly well. With the Lunar New Year (Tet) around the corner, these two combinations are a must. So get your pickling on as we get ready for the festivities!

This Thai-style dipping sauce is very similar to the Vietnamese dipping sauce (Nước Mắm Chấm). It contains the five S’s: sweet, spicy, sour, savory, và sexy. The main difference is the use of cilantro. The cilantro’s bold flavor và aroma pairs perfectly with seafood. It takes no more than 5 minutes & requires no cooking.


Vietnamese sate sauce is a spicy & flavorful condiment of garlic, lemongrass, and shallots. It is a sweet và savory sauce that you can throw in noodle soups, stir-fries, or in a marinade for grilled meats. This sauce is commonly found on restaurant tabletops for customers lớn give their food an immediate spicy boost of Southeast Asian flavors.


Here is a quiông chồng and simple recipe for pickled chili peppers. Pickled chili peppers are used as a side condiment to many soups, noodles and stir-fries. These chilies deliver a milder version of heat, along with a sweet và sour note that complements many dishes well.

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Here is a sweet, savory, umami-packed dipping sauce for unripe sour green mangoes. It’s made with a combination of fish sauce, sugar, fried shallots, fried garlic, salted shrimp & chili peppers. Everything is cooked together for an immediate burst of Southeast Asian flavors.

A traditional & simple Vietnamese dipping sauce for seafood is salternative text, pepper and a squeeze of lime or letháng (Muoi Tieu Chanh). Serve sầu the salt & pepper in a small bowl, along with a fresh wedge of lemon or lime for an elegant presentation.

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What makes Vietnamese cuisine so chất lượng and delicious is the smorgasbord of dipping sauces we have sầu just for about everything. From the mild peanut sauce khổng lồ the more exotic pungent fermented fish dipping sauce, there’s always a sauce that complements a dish. Here are 10 popular Vietnamese sauces that we simply can’t go without.

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What had me occupied all Saturday morning long? I really wanted Vietnamese sandwiches (Banh Mi) & had no pickled daikon và carrot (Do Chua). A Vietnamese sandwich without picked daikon and carrot is a naked sandwich và isn"t worth eating. So what is a girl khổng lồ do? Simple.Make it from scratch.

A quichồng Korean cucumber kimchi recipe that’s spicy, sweet & tangy. It’s perfect either as a side dish or a main salad.

CondimentsVicky PhamJuly 13, 2019fermented shrimp paste, fermented shrimp paste sauce, fermented shrimp sauce, mam tom, mắm tôm, fermented shrimp sauce for phụ thân ca la vong, shrimp sauce for thân phụ ca la vong, thân phụ ca la vong shrimp sauce, thân phụ ca la vong fermented shrimp sauce, fermented shrimp dipping sauce, Cha Ca La Vong Sauce Recipe, Cha Ca La Vong Shrimp Sauce Recipe, 10 popular Vietnamese dipping sauces1 Comment

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