This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).
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)
- Total Time: 5 minutes
- Yield: 3/4 cup 1x
Description
This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).
Ingredients
- 2 tablespoons fermented shrimp paste (mam tom)
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lime or lemon juice (about 1 small lemon/lime)
- 1 tablespoon water
- 1 teaspoon MSG (optional but highly recommended)
- 4 cloves garlic (peel and mince)
- Chili peppers (slice thin)
Instructions
-
Prepare the Sauce: In a small bowl, combine shrimp paste, sugar, lemon or lime juice, and MSG. Stir until the sugar and MSG are fully dissolved.
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Add Garlic: Mix in the minced garlic until well incorporated.
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Garnish and Serve: Top the sauce with sliced chili peppers for garnish.
Notes
Mam Tom’s Unique Flavor: Mam Tom is a pungent, savory sauce and an acquired taste. It pairs perfectly with rich dishes like Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong), as the brightness of the lime and sugar balance its depth.
Adjusting Intensity: For a milder taste, add a bit more lime juice and water.
MSG Option: MSG enhances the umami flavor, but you can omit it if preferred.
- Prep Time: 5
- Category: Dipping Sauce
- Method: Mix and No-Cook
- Cuisine: Vietnamese
