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 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 granulated sugar2 tablespoons fresh lime or lemon juice (about 1 small lemon/lime)1 tablespoon water 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.
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Vietnamese sate sauce is a spicy and flavorful condiment of garlic, lemongrass, and shallots. It is a sweet and 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 to give their food an immediate spicy boost of Southeast Asian flavors.


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


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


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