Vietnamese Fermented Shrimp Sauce (Mam Tom)
Servings Prep Time
4people 5minutes
Cook Time
2minutes
Servings Prep Time
4people 5minutes
Cook Time
2minutes
Ingredients
Instructions
  1. Dilute the Shrimp Paste In a small bowl, add 2 tablespoons of mam tom. Pour in 2 tablespoons of warm water and stir well until the paste dissolves into a smooth consistency.
  2. Balance the Flavors Squeeze in 1 tablespoon of lime or calamansi juice to cut through the saltiness. Add 1 teaspoon of sugar and stir until fully dissolved. Finely chop 1 small chili and 1 minced garlic clove, then mix them into the sauce for added spice and aroma.
  3. Heat the Oil for Extra Flavor Heat 1 teaspoon of cooking oil in a small pan until hot. Pour the hot oil directly into the sauce—this step mellows the strong smell and enhances the richness. Stir well to combine all the ingredients.
  4. Whisk Until Foamy Use a spoon or chopsticks to whisk the mixture vigorously for 30 seconds. The sauce should turn lighter in color and slightly foamy, indicating a well-blended, airy texture.
  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.
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