Authentic Vietnamese Mắm Ruốc Recipe: A Detailed Guide

Ingredients

200 grams of fresh shrimp paste
3 cloves of garlic, finely chopped
2 tablespoons of sugar
1 tablespoon of chili powder
2 tablespoons of cooking oil

Steps and instructions

Start by heating the cooking oil in a frying pan over medium heat.
Add the finely chopped garlic to the pan and stir-fry it until it turns golden brown.
Next, add the fresh shrimp paste to the pan. Stir the mixture constantly to prevent it from burning.
After 2-3 minutes, sprinkle the sugar over the shrimp paste. Continue stirring until the sugar is completely dissolved.
Finally, add the chili powder to the pan. Mix it well with the shrimp paste and fry for another minute letting the flavors blend together.
Remove the pan from the heat. Let the Mắm ruốc cool down before transferring it to a jar. It can be stored in the refrigerator for up to a month.

Tools for making

Frying pan - needed to cook the shrimp paste and other ingredients.
Cooking oil - used to fry the garlic and shrimp paste.
Chopping board - for chopping the garlic.
Knife - to finely chop the garlic.
Spatula - for stirring and mixing the ingredients in the pan.
Jar - for storing the Mắm ruốc after it has cooled down.

Recipe variations

Adding minced lemongrass or shallots for extra flavor
Using brown sugar or palm sugar instead of white sugar
Experimenting with different types of chili powder or adding fresh chili peppers for spiciness
Including fish sauce or soy sauce to enhance the umami taste
Adding a small amount of shrimp paste shrimp to the mixture for additional texture
Blending the mixture in a food processor for a smoother consistency
Using coconut oil or sesame oil instead of cooking oil for a different aroma
Including other aromatic herbs like Thai basil or cilantro
Trying different types of seafood or meat, such as fish or pork, instead of shrimp
Adjusting the amount of sugar, chili powder, or garlic to suit personal preference

Recipe overview

If you're looking to add a savory punch to your meals, then Mắm ruốc is the perfect condiment for you. This traditional Vietnamese shrimp paste is not only rich in umami flavor, but it also packs a spicy kick thanks to the addition of chili powder. Although it takes a bit of time to prepare, the result is definitely worth it. You can use Mắm ruốc as a dip or sauce for a variety of dishes. It is also very versatile and can be stored in your refrigerator for up to a month. So why not give it a try and bring a taste of Vietnamese cuisine into your home?

Common questions

Can I use dried shrimp paste instead of fresh? Yes, you can use dried shrimp paste as a substitute. Just make sure to rehydrate it according to the package instructions before using it in the recipe.
Is there a vegetarian version of Mắm ruốc? Yes, you can make a vegetarian version of Mắm ruốc by using vegetarian shrimp paste or a combination of soy sauce and fermented tofu for a similar umami flavor.
Can I adjust the amount of chili powder for a milder or spicier taste? Absolutely! Feel free to adjust the amount of chili powder according to your preference. Increase it for a spicier Mắm ruốc, or reduce it for a milder flavor.
How should I store Mắm ruốc? Store Mắm ruốc in a clean jar with a tight-fitting lid. Keep it refrigerated, and it should stay fresh for up to a month.
What can I use Mắm ruốc for? Mắm ruốc is commonly used as a condiment or dipping sauce in Vietnamese cuisine. It pairs well with fresh vegetables, rice paper rolls, vermicelli noodles, and grilled meats.

Serving dishes and utensils

Mixing Bowl - A bowl to mix the ingredients together.
Frying Pan - A pan for stir-frying the garlic and shrimp paste.
Spatula - To stir and mix the ingredients in the pan.
Jar - A container to store the Mắm ruốc.

Origin stories

Mắm ruốc, also known as shrimp paste, is a traditional condiment that holds a special place in the culinary culture of Central Vietnam. Its pungent flavor might not appeal to everyone at first, but once accustomed to it, many find it indispensable. Its inception is deeply rooted in the coastal life where fresh seafood is abundant. Traditional preparation involves a laborious process of sun-drying the shrimp and fermenting it for several weeks. The result is a highly flavorful condiment that enhances the taste of many Vietnamese dishes. Today, it remains a symbol of resourcefulness and resilience of the Vietnamese people, making the most out of what nature provides.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.