Vietnamese Fermented Shrimp Paste with Caramelized Pork (Mam Tep Chung Thit) – A Rich and Flavorful Dish

If you love deep, umami-rich flavors, then Mam Tep Chung Thit is a dish you must try! This traditional Vietnamese comfort food combines fermented shrimp paste and ground pork, slow-cooked to perfection with aromatic ingredients. The result? A savory, caramelized, and incredibly flavorful dish that pairs beautifully with steamed rice, fresh vegetables, and pickled sides.

What is Mam Tep Chung Thit?

Mam Tep Chung Thit is a traditional Vietnamese dishes made by stir-frying ground pork with fermented shrimp paste. It is a rich, savory, and umami-packed dish, commonly enjoyed with steamed rice, fresh vegetables, and pickled sides. The key ingredient, Mam Tep, is a fermented shrimp paste known for its bold aroma and deep, salty-sweet flavor, which, when combined with caramelized pork, creates an intensely flavorful and satisfying meal.

How is Mam Tep Different from Mam Tom and Mam Ruoc?

• Texture:
  • Mam Tep is a thick, grainy paste with visible shrimp particles.
  • Mam Tom is a smooth, purplish-grey paste with a thick, creamy consistency.
  • Mam Ruoc is drier and more concentrated, often appearing as a thick, dense paste.
• Ingredients:
  • Mam Tep is made from tiny freshwater shrimp (tep) and salt.
  • Mam Tom is made from larger saltwater shrimp and salt.
  • Mam Ruoc is made from tiny krill or baby shrimp and salt.
• Fermentation Time:
  • Mam Tep ferments for a few weeks to months.
  • Mam Tom ferments for several months to a year.
  • Mam Ruoc undergoes longer fermentation, sometimes over a year.
• Flavor:
  • Mam Tep has a strong, salty, slightly tangy taste with a chunky texture.
  • Mam Tom has a pungent, umami-rich, deeply salty flavor.
  • Mam Ruoc is earthier, saltier, and more concentrated.
• Usage:
  • Mam Tep is used in mam tep chung thit (fermented shrimp paste with caramelized pork) or as a dipping sauce with lime and chili.
  • Mam Tom is essential for bun dau mam tom (fermented shrimp paste with fried tofu and vermicelli) and some stir-fries.
  • Mam Ruoc is commonly used in bun bo Hue (Hue-style beef noodle soup) and stir-fried dishes.

How to Choose High-Quality Mam Tep

1. Check the Color
   • High-quality Mam Tep has a reddish-brown or dark pink color.
   • Avoid shrimp paste that is too dark or has black spots, as it may indicate over-fermentation or poor-quality shrimp.
2. Look at the Texture
   • The paste should be smooth and thick, with small, evenly ground shrimp particles.
   • If it appears too watery or too chunky, it may not be properly fermented.
3. Smell the Aroma
   • Good Mam Tep has a strong, rich umami aroma, but it should not be overwhelmingly sour or rotten.
   • If the smell is too harsh or unpleasant, it may be spoiled or low-quality.
4. Check the Ingredients
   • Authentic Mam Tep is made with shrimp, salt, and sometimes rice powder for fermentation.
   • Avoid brands with preservatives or artificial additives, as they can affect the taste and quality.
5. Look for Trusted Brands or Homemade Options
   • Choose well-known brands or artisanal producers with a good reputation for quality.
   • If buying from a local market, ask about the fermentation process and the origin of the shrimp.
6. Pay Attention to Packaging and Storage
   • Fresh Mam Tep should be stored in clean, airtight containers to maintain its quality.
   • If buying packaged Mam Tep, check the expiration date and ensure it is sealed properly.

Key Ingredients of Mam Tep Chung Thit

• Fermented Shrimp Paste (Mam Tep) – 2 tablespoons
• Ground Pork – 300g (10 oz)
• Garlic (minced) – 1 teaspoon
• Shallots (minced) – 1 teaspoon
• Cooking Oil – 1 tablespoon
• Sugar – ½ teaspoon
• Fish Sauce – 1 teaspoon
• Chili (sliced, optional) – ½ teaspoon
• Water – 2 tablespoons (to adjust consistency)

Step-by-Step Process to Make Mam Tep Chung Thit

Step 1: Sauté the Aromatics

• Heat 1 tablespoon of cooking oil in a pan over medium heat.
• Add 1 teaspoon of minced garlic and 1 teaspoon of minced shallots.
• Stir-fry for 30-40 seconds until fragrant and lightly golden.

Step 2: Cook the Ground Pork

• Add 300g (10 oz) of ground pork to the pan.
• Stir-fry continuously for 3-4 minutes until the pork starts to brown and releases its natural juices.
• Break up any large chunks to ensure even cooking.

Step 3: Add the Fermented Shrimp Paste (Mam Tep)

• Reduce the heat to low and add 2 tablespoons of Mam Tep to the pan.
• Stir well to evenly coat the pork in the shrimp paste.
• Cook for 1-2 minutes, allowing the shrimp paste to infuse into the meat.

Step 4: Balance the Flavors

• Add ½ teaspoon of sugar to help balance the saltiness.
• Pour in 1 teaspoon of fish sauce to enhance umami depth.
• Stir well and let it cook for 1-2 more minutes.

Step 5: Adjust the Consistency

• Add 2 tablespoons of water
• Stir and let the mixture simmer over low heat for 5-7 minutes, allowing the flavors to blend and the sauce to thicken.

Conclusion

Vietnamese Fermented Shrimp Paste with Caramelized Pork (Mam Tep Chung Thit) is a true hidden gem of Vietnamese cuisine, offering a rich, savory, and deeply umami-packed experience. The combination of fermented shrimp paste, caramelized pork, and aromatic spices makes this dish comforting, flavorful, and irresistibly delicious.

Ready to explore the bold flavors of Vietnam? Gather your ingredients and make Mam Tep Chung Thit today! Join the VNIFood community! Share your cooking creations and your favorite way to enjoy Vietnamese Fermented Shrimp Paste with Caramelized Pork on social media—tag us and let’s celebrate Vietnamese cuisine together! 

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Vietnamese Fermented Shrimp Paste with Caramelized Pork (Mam Tep Chung Thit)

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Condiments

Dipping sauces

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 tablespoons Fermented Shrimp Paste (Mam Tep)
• 300 g Ground pork
• 1 teaspoon garlic
• 1 teaspoon shallots
• 1 tablespoon Cooking oil
• ½ teaspoon Sugar
• 1 teaspoon Fish sauce
• ½ teaspoon Chili
• 2 tablespoons Water

Condiments Dipping sauces Prep Time 5 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 2 tablespoons Fermented Shrimp Paste (Mam Tep) 300 g Ground pork 1 teaspoon garlic 1 teaspoon shallots 1 tablespoon Cooking oil ½ teaspoon Sugar 1 teaspoon Fish sauce ½ teaspoon Chili 2 tablespoons Water

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Sauté the Aromatics Heat 1 tablespoon of cooking oil in a pan over medium heat. Add 1 teaspoon of minced garlic and 1 teaspoon of minced shallots. Stir-fry for 30-40 seconds until fragrant and lightly golden.

   
2. Cook the Ground Pork Add 300g (10 oz) of ground pork to the pan. Stir-fry continuously for 3-4 minutes until the pork starts to brown and releases its natural juices. Break up any large chunks to ensure even cooking.

   
3. Add the Fermented Shrimp Paste (Mam Tep) Reduce the heat to low and add 2 tablespoons of Mam Tep to the pan. Stir well to evenly coat the pork in the shrimp paste. Cook for 1-2 minutes, allowing the shrimp paste to infuse into the meat.

   
4. Balance the Flavors Add ½ teaspoon of sugar to help balance the saltiness. Pour in 1 teaspoon of fish sauce to enhance umami depth. Stir well and let it cook for 1-2 more minutes.

   
5. Adjust the Consistency Add 2 tablespoons of water Stir and let the mixture simmer over low heat for 5-7 minutes, allowing the flavors to blend and the sauce to thicken.