Vietnamese Fermented Shrimp Sauce (Mam Tom) – A Unique Culinary Treasure

Imagine dipping a crispy piece of fried tofu into a thick, aromatic, and umami-packed sauce. The taste is intense, salty, and slightly tangy, yet incredibly satisfying. This is Vietnamese fermented shrimp sauce (Mam Tom)—one of Vietnam’s most distinctive and flavorful condiments. Despite its strong aroma, Mam Tom is beloved by food lovers who appreciate deep, rich flavors in traditional Vietnamese dishes. Let’s explore what makes this unique shrimp paste so special and how you can use it in your cooking.

What is Mam Tom?

Mam Tom, or Vietnamese Fermented Shrimp Sauce/Paste is a bold and flavorful condiment made from fermented shrimp and salt, known for its strong aroma and deep umami taste. A staple in Vietnamese cuisine, Mam Tom is commonly used as a dipping sauce or seasoning in various dishes, including Bun Dau Mam Tom (tofu and vermicelli with shrimp paste) and Gia Cay (Vietnamese braised pork with shrimp paste). The fermentation process, which can last several months to a year, allows the shrimp to break down naturally, creating a thick, purple-hued paste with an intense depth of flavor. While its pungent smell might be overwhelming for first-timers, those who appreciate rich and savory flavors often find mam tom to be an irreplaceable ingredient in Vietnamese cooking. To balance its strong taste, it is often mixed with lime juice, sugar, and chili before serving, making it a well-rounded sauce that enhances a variety of traditional dishes.

Top Fermented Shrimp Sauce Brands to Consider

1. Viet Huong (Flying Lion) Mam Tom (Authentic Vietnamese Taste)

• Origin: Vietnam
• Why Choose It?
  • A trusted Vietnamese brand that produces authentic mam tom with traditional fermentation methods.
  • Strong umami flavor, rich texture, and well-balanced saltiness.
  • Perfect for classic Vietnamese dishes like Bun Dau Mam Tom and Gia Cay.
• Best Used For: Traditional Vietnamese dipping sauces, stews, and marinades.

2. Chinsu Mam Tom (Popular Vietnamese Supermarket Brand)

• Origin: Vietnam
• Why Choose It?
  • Conveniently packaged for home use and widely available in Vietnam.
  • Less pungent than traditional mam tom, making it beginner-friendly.
  • A good balance of saltiness and umami, without overpowering the dish.
• Best Used For: Bun Dau Mam Tom, boiled meats, and Vietnamese seafood dishes

3. Three Crabs Brand Shrimp Sauce (For Vietnamese-Americans & High-Quality Processing)

• Origin: USA (Made for the Vietnamese market)
• Why Choose It?
  • Made for Vietnamese-American communities, maintaining authentic taste with modern processing standards.
  • Balanced saltiness and umami without overwhelming fermentation.
  • Good option for those who want high-quality control in imported products.
• Best Used For: Everyday Vietnamese cooking, dipping sauces, and stews.

4. Lee Kum Kee Shrimp Paste (Widely Available & Versatile)

• Origin: Hong Kong
• Why Choose It?
  • A well-known global brand with consistently high-quality standards.
  • Smooth texture, deep umami flavor, and less pungent than traditional Vietnamese mam tom.
  • Ideal for making stir-fries, dipping sauces, and marinades.
• Best Used For: Southeast Asian dishes, including Vietnamese, Thai, and Malaysian recipes.

5. Thai Shrimp Paste (Kapi) by Pantai Norasingh (Best for Thai and Fusion Cuisine)

• Origin: Thailand
• Why Choose It?
  • Milder than Vietnamese mam tom, with a slightly sweeter and less salty taste.
  • Comes in a smooth, spreadable texture, making it easy to mix into dishes.
  • Ideal for Thai curries, dipping sauces, and sambal-based recipes.
• Best Used For: Thai cuisine, seafood marinades, and fusion dishes.

 6. Kamayan Sauteed Shrimp Paste (Bagoong Alamang) (Best for Filipino Cuisine & Mild Flavor)

• Origin: Philippines
• Why Choose It?
  • Pre-sautéed and ready to use, unlike raw mam tom.
  • Slightly sweet and milder, great for those new to fermented shrimp pastes.
  • Commonly used in Filipino dishes like Kare-Kare (peanut stew) and grilled seafood.
• Best Used For: Filipino cuisine, mild-tasting dipping sauces, or fusion recipes.

Ingredients for Vietnamese Fermented Shrimp Sauce

Core Ingredients:

• Vietnamese fermented shrimp paste (Mam Tom) – 2 tablespoons
• Lime juice or calamansi juice – 1 tablespoon
• Sugar – 1 teaspoon 
• Garlic (minced) – 1 clove 
• Chili (finely chopped) – 1 small chili
• Cooking oil (heated, optional) – 1 teaspoon
• Water – 2 tablespoons

Optional Additions for Extra Flavor:

• MSG (a pinch) – Enhances the umami depth.
• More water (if needed) – To further dilute the intensity.

Step-by-Step Process to Make Vietnamese Shrimp Paste Dipping Sauce 

Step 1: Dilute the Shrimp Paste

1. In a small bowl, add 2 tablespoons of mam tom.
2. Pour in 2 tablespoons of warm water and stir well until the paste dissolves into a smooth consistency.

Step 2: Balance the Flavors

1. Squeeze in 1 tablespoon of lime or calamansi juice to cut through the saltiness.
2. Add 1 teaspoon of sugar and stir until fully dissolved.
3. Finely chop 1 small chili and 1 minced garlic clove, then mix them into the sauce for added spice and aroma.

Step 3: Heat the Oil for Extra Flavor

1. Heat 1 teaspoon of cooking oil in a small pan until hot.
2. Pour the hot oil directly into the sauce—this step mellows the strong smell and enhances the richness.
3. Stir well to combine all the ingredients.

Step 4: Whisk Until Foamy

1. Use a spoon or chopsticks to whisk the mixture vigorously for 30 seconds.
2. The sauce should turn lighter in color and slightly foamy, indicating a well-blended, airy texture.

Step 5: Adjust and Serve

• Taste the sauce and adjust if necessary:
  • Add more lime juice if too salty.
  • Add a bit more sugar if the flavor is too strong.
  • Add more water for a thinner consistency.
• Pour into a dipping dish and serve with bún đậu mắm tôm (tofu and vermicelli), boiled pork, fried eggplant, or other traditional Vietnamese dishes.

Pro Tips for the Best Mam Tom Dipping Sauce (From My Mom!)

– Always Use Fresh Lime Juice (Never Vinegar!)

✅ Why? Lime juice brings out the brightness in the sauce while helping to neutralize the intensity of the fermented shrimp paste.
❌ Vinegar, on the other hand, makes the sauce too sharp and acidic, overpowering the umami depth.

💡 Pro Tip: Squeeze the lime juice over a spoon first to catch any seeds before adding it to your sauce.

– Whisk the Sauce Until It’s Light and Frothy

✅ Why? The magic of mam tom lies in its light and airy texture. A well-whisked sauce creates a smooth, creamy consistency, making it more enjoyable to dip into.

💡 Pro Tip: Use chopsticks and stir in one direction only (clockwise or counterclockwise) for 30–45 seconds to create the perfect foam.

– Use the Right Shrimp Paste for the Best Taste

✅ Why? Not all mam tom is created equal! Some brands are saltier, stronger, or thicker than others. Choosing a high-quality shrimp paste ensures a better-tasting sauce.

💡 Pro Tip: Viet Huong (Flying Lion) Mam Tom is a trusted Vietnamese brand that my mom swears by for its authentic taste and balanced fermentation.

– Roast the Garlic for a More Fragrant Taste

✅ Why? While raw garlic gives the sauce a sharp, pungent aroma, roasted garlic adds a deep, smoky richness.

💡 Pro Tip:

• Lightly toast the minced garlic in a dry pan for about 30 seconds before adding it to the sauce.
• Alternatively, roast a whole garlic clove, mash it, and mix it into the sauce for a milder, more fragrant twist.

– Serve It Warm for the Best Experience

✅ Why? Warm mam tom has a more inviting aroma and tastes smoother.

💡 Pro Tip:

• If the sauce has cooled down, gently warm it for 10 seconds in the microwave or in a small pan before serving.
• Do not overheat it, or the flavors may become too intense.

– Store It Properly to Maintain Its Flavor

✅ Why? If not stored correctly, mam tom  can develop an even stronger smell or lose its freshness.

💡 Pro Tip:

• Keep leftover dipping sauce in an airtight container in the fridge for up to 5 days.
• If you buy a large jar of raw mắm tôm, store it in the fridge after opening and always use a clean spoon to prevent contamination.

Conclusion

Vietnamese Fermented Shrimp Sauce (Mam Tom) is more than just a condiment—it’s a symbol of Vietnam’s bold and authentic flavors. With only a few simple ingredients—shrimp, salt, water, and time—this sauce undergoes a natural fermentation process to develop its rich umami depth, intense aroma, and signature purple-gray hue. Despite its strong smell, mam tom is an irreplaceable ingredient in many traditional dishes, enhancing their taste with a deep, savory complexity.

Are you ready to experience the bold and authentic flavors of Vietnam? Try using Vietnamese fermented shrimp sauce (Mam Tom) in your next dish—whether as a dipping sauce, a marinade, or a stew base. If you’re new to mam tom, start by pairing it with boiled pork or crispy tofu for a well-balanced taste. Share your experience with VNIFood! Tag us on social media and show us how you enjoy Mam Tom in your favorite Vietnamese dishes. Let’s celebrate the unique and delicious flavors of Vietnamese cuisine together!