This Vietnamese fermented shrimp sauce (Mam Tom) is the traditional dipping sauce for Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong).

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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)

Makes 3/4 cup


2 tablespoons granulated sugar2 tablespoons fresh lime or lemon juice (about 1 small lemon/lime)1 tablespoon water 4 cloves garlic (peel and mince) 1-2 chili peppers (slice thin)


In a small bowl, mix together shrimp paste, sugar, lemon/lime juice, and MSG until fully dissolved. Mix in garlic. Garnish with chili peppers.


Vietnamese pickled bean sprouts with garlic chives is a great side dish to braised pork belly and eggs. The acidity in pickled vegetables complements the tender fatty pork belly well. With the Lunar New Year (Tet) around the corner, these two combinations are a must. So get your pickling on as we get ready for the festivities!

This Thai-style dipping sauce is very similar to the Vietnamese dipping sauce (Nước Mắm Chấm). It contains the five S’s: sweet, spicy, sour, savory, and sexy. The main difference is the use of cilantro. The cilantro’s bold flavor and aroma pairs perfectly with seafood. It takes no more than 5 minutes and requires no cooking.


Vietnamese sate sauce is a spicy and flavorful condiment of garlic, lemongrass, and shallots. It is a sweet and savory sauce that you can throw in noodle soups, stir-fries, or in a marinade for grilled meats. This sauce is commonly found on restaurant tabletops for customers to give their food an immediate spicy boost of Southeast Asian flavors.


Here is a quick and simple recipe for pickled chili peppers. Pickled chili peppers are used as a side condiment to many soups, noodles and stir-fries. These chilies deliver a milder version of heat, along with a sweet and sour note that complements many dishes well.

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Here is a sweet, savory, umami-packed dipping sauce for unripe sour green mangoes. It’s made with a combination of fish sauce, sugar, fried shallots, fried garlic, salted shrimp and chili peppers. Everything is cooked together for an immediate burst of Southeast Asian flavors.

A traditional and simple Vietnamese dipping sauce for seafood is salt, pepper and a squeeze of lime or lemon (Muoi Tieu Chanh). Serve the salt and pepper in a small bowl, along with a fresh wedge of lemon or lime for an elegant presentation.

Here is a soy dipping sauce recipe that requires no cooking. To make this sauce, simply toss together some pantry ingredients and you’re done. This soy dipping sauce offers a savory and acidic taste that goes nicely with pot stickers (dumplings), wontons, blanched vegetables and steamed/fried fish.

What makes Vietnamese cuisine so unique and delicious is the smorgasbord of dipping sauces we have just for about everything. From the mild peanut sauce to the more exotic pungent fermented fish dipping sauce, there’s always a sauce that complements a dish. Here are 10 popular Vietnamese sauces that we simply can’t go without.

What had me occupied all Saturday morning long? I really wanted Vietnamese sandwiches (Banh Mi) and had no pickled daikon and carrot (Do Chua). A Vietnamese sandwich without picked daikon and carrot is a naked sandwich and isn"t worth eating. So what is a girl to do? Simple.Make it from scratch.

A quick Korean cucumber kimchi recipe that’s spicy, sweet and tangy. It’s perfect either as a side dish or a main salad.

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