Authentic Vietnamese Mắm Tôm Recipe: A Culinary Journey to the Heart of Vietnam

Ingredients

  • 250 grams of fresh shrimp
  • 2 liters of water
  • 3 tablespoons of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of fish sauce
  • 5 cloves of garlic
  • 3-4 red chillies
  • 1 lime
  • Fresh vegetables (lettuce, cucumber, mint, perilla, basil)
  • Vermicelli noodles

Steps and instructions

  1. Wash the fresh shrimp thoroughly in cold water.
  2. Put the shrimp in a pot, add 2 liters of water, and bring it to a boil for about 15 minutes until the shrimp turn pink.
  3. After boiling, remove the shrimp, let them cool, and then peel off the shells.
  4. Pound the shrimp in a mortar until it becomes a fine paste.
  5. Add 3 tablespoons of salt, 1 tablespoon of sugar, and 1 tablespoon of fish sauce to the shrimp paste, mix well. Transfer this mixture into a jar or bottle, cover it tightly, and let it ferment at room temperature for about 7 days.
  6. After 7 days, the shrimp paste (Mắm Tôm) is ready to use. To prepare the sauce for dipping, pound 5 cloves of garlic and 3-4 red chillies in a mortar. Then add this to a bowl, add a few tablespoons of the shrimp paste, squeeze in juice from a lime, and mix well.
  7. Prepare the vegetables and vermicelli noodles as per your preference. The Mắm Tôm sauce can be served alongside these for dipping.

Tools for making

  • Mortar and Pestle - Used for pounding the shrimp and creating the shrimp paste.
  • Pot - Used for boiling the shrimp.
  • Jar or Bottle - Used for fermenting the shrimp paste.
  • Bowl - Used for mixing the garlic, red chillies, and shrimp paste to create the dipping sauce.
  • Knife - Used for peeling the shrimp and preparing the vegetables.

Recipe variations

  • Use different types of seafood like squid, fish, or crab instead of shrimp.
  • Add spices like lemongrass, ginger, or shallots for extra flavor.
  • Experiment with different ratios of salt, sugar, and fish sauce to customize the taste.
  • Add fermented rice or rice wine to the shrimp paste for a unique twist.
  • Include other ingredients like pineapple, mango, or tamarind for a sweet and sour flavor.
  • Make it vegetarian/vegan by substituting the shrimp with soy-based products or mushrooms.
  • Add chopped peanuts or sesame seeds for added texture.
  • Try different dipping sauces using ingredients like hoisin sauce, soy sauce, or chili paste.
  • Serve the Mắm Tôm with different accompaniments like rice paper wrappers or banh mi sandwiches.
  • Experiment with different herbs and vegetables like Thai basil, cilantro, or bean sprouts for more variety.

Recipe overview

Mắm Tôm, or fermented shrimp paste, is a traditional Vietnamese condiment that is loved for its unique and strong flavor. This recipe page will guide you through the steps of making your very own Mắm Tôm at home. The process involves boiling fresh shrimp, grinding them into a paste, and fermenting it with a blend of salt, sugar, and fish sauce. After a week of fermentation, the paste is ready to use and can be turned into a delectable dipping sauce by adding crushed garlic, chillies, and a squeeze of lime. This versatile sauce can be served with a variety of dishes, especially fresh vegetables and vermicelli noodles, providing an authentic Vietnamese culinary experience. While the preparation may be a bit time-consuming, the result is a deeply flavorful and aromatic condiment that is sure to elevate your meals. Whether you're looking to explore Vietnamese cuisine or just want to try something new, making Mắm Tôm is definitely worth the effort. Enjoy this journey into the rich world of Asian flavors!

Common questions

  1. How long does it take to ferment the shrimp paste?
    The shrimp paste should be fermented at room temperature for about 7 days.
  2. Can I use frozen shrimp instead of fresh shrimp?
    Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely before boiling.
  3. Can I adjust the amount of salt, sugar, and fish sauce in the shrimp paste?
    Yes, you can adjust the amount of salt, sugar, and fish sauce according to your taste preferences. However, it is recommended to start with the given amounts and adjust gradually.
  4. What should I serve with Mắm Tôm?
    Mắm Tôm is commonly served with fresh vegetables such as lettuce, cucumber, mint, perilla, basil, and vermicelli noodles. These can be used for wrapping the shrimp paste and dipping into the sauce.
  5. How long can I store the shrimp paste?
    The shrimp paste can be stored in a tightly covered jar or bottle in the refrigerator for several months.

Serving dishes and utensils

  • Mortar and Pestle - Used for pounding the shrimp and crushing the garlic and chillies.
  • Pot - Used for boiling the shrimp.
  • Jar or Bottle - Used for fermenting the shrimp paste.
  • Bowl - Used for mixing the shrimp paste with garlic, chillies, and lime juice to make the dipping sauce.
  • Knife - Used for peeling the shrimp and preparing the vegetables.
  • Chopping Board - Used for cutting the vegetables.

Origin stories

Mắm Tôm, the pungent, fermented shrimp paste is a testament to the resourcefulness and culinary creativity of Vietnamese cuisine. The practice of fermenting seafood is thought to have originated thousands of years ago, as a way for coastal communities to preserve their bountiful catches in days of plenty. Today, the tradition lives on in Mắm Tôm, which is an integral part of many Vietnamese dishes, adding a depth of flavor that is arguably unique to Vietnam. A word of caution though - the intense smell of Mắm Tôm is often a surprise for the uninitiated, but as the locals would say, "Do not judge the taste of Mắm Tôm by its smell." It's an exemplification of Vietnam's culinary philosophy - bold, unapologetic, and delightfully surprising.

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.