Fermented Fine Shrimp Paste Dipping Sauce (Mam Ruoc) – The Bold and Flavorful Vietnamese Condiment
Servings Prep Time
2people 5minutes
Cook Time
3minutes
Servings Prep Time
2people 5minutes
Cook Time
3minutes
Ingredients
Instructions
  1. Prepare the Mam Ruoc Base Measure 1 tablespoon of Mam Ruoc (fermented shrimp paste) and place it in a small bowl. Add 2 tablespoons of warm water to dilute the paste, making it easier to mix. Stir well until the shrimp paste is fully dissolved. This step helps reduce the strong aroma and enhances the smooth consistency.
  2. Sauté Garlic and Chili (Optional for Extra Aroma and Flavor) Heat ½ teaspoon of cooking oil in a small pan over low heat. Add 1 teaspoon of minced garlic and ½ teaspoon of chopped chili (if using). Stir-fry for about 30 seconds until the garlic turns fragrant but not browned. Remove from heat and set aside.
  3. Mix the Ingredients Together Add the sautéed garlic and chili (or raw, if preferred) to the diluted Mam Ruoc mixture. Squeeze in 1 tablespoon of fresh lime juice to add a bright, tangy balance. Add ½ teaspoon of sugar to soften the saltiness of the shrimp paste.
  4. Let the Sauce Rest and Serve Allow the sauce to sit for about 5 minutes before serving. This helps the flavors blend together for a smoother taste. Serve at room temperature as a dipping sauce for: Boiled pork belly Fresh vegetables (cucumber, green mango, or eggplant) Steamed seafood (shrimp, squid, or fish)
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