Mắm Tôm (Fermented Shrimp Paste) is a robust and pungent staple in Vietnamese cuisine. Similar to Blue Cheese or Durian, Mắm Tôm can be an acquired taste, but once you develop a liking for it, you might find yourself hooked.
This condiment is especially popular in Northern Vietnamese dishes. In this post, I’ll guide you on selecting the right type (as not all shrimp pastes are the same) and preparing it in an authentic Vietnamese style.
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“Mắm” in Vietnamese Cuisine
In Vietnamese cuisine, Mắm refers to products made from fermented seafood (anchovy fish and shrimp are the most popular). They can be used as dipping sauces or seasonings.
This concept is not new in Southeast Asia. Fermented fish or shrimp paste is widely used in the cuisines of Vietnam, Thailand, Laos, and other Southeast Asian countries.
Nước Mắm (fish sauce) is merely the starting point in the world of “Mắm” in Vietnam. It’s commonly used for seasoning or making dipping sauces like the classic Nước Chấm or Nước Mắm Gừng (ginger fish sauce).
If you enjoy nước mắm, you can continue to explore more robust options like Mắm Tôm, Mắm Ruốc, or Mắm Nêm to challenge your palate further.
Related Articles | Nước Mắm vs. Nước Chấm
What is Mắm Tôm?
Mắm Tôm is a popular fermented shrimp paste in Northern Vietnam. Many people confuse it with Mắm Ruốc, another type of fermented shrimp paste from Huế and Southern Vietnam, which is an essential ingredient in Bún Bò Huế (Hue Spicy Beef Noodles).
Both Mắm Tôm and Mắm Ruốc are made from tiny ocean krill but are fermented differently, resulting in distinct flavors and colors.
Generally, Mắm Tôm has a darker color and a more pungent flavor than Mắm Ruốc. Most of the time, they are NOT interchangeable!
Related Recipes | More Vietnamese Staple Condiments:
How to Use Mắm Tôm in Vietnamese cuisine
In Vietnam, especially in the North, Mắm Tôm is nicknamed “Quốc Hồn Quốc Túy,” which literally means “the soul and essence of the nation.” Despite its super stinky and pungent nature, it embodies the rustic and humble identity of Vietnamese cuisine.
Mắm Tôm is a popular dipping sauce and seasoning for many Northern dishes such as:
How to Choose the Best Mắm Tôm
To make sure you get authentic Mắm Tôm, look for a Vietnamese brand that clearly says “Mắm Tôm” on the label. The best Mắm Tôm comes from Thanh Hóa province.
Maybe you should go to the Vietnamese markets rather than a general Asian market for shopping.
Ingredients
For making Mắm Tôm shrimp paste, you’ll require just a handful of ingredients:
- Mắm Tôm: The essential fermented shrimp paste from a Vietnamese brand.
- Sugar: Used to balance the flavors.
- Calamansi: it’s the traditional choice for preparing Mắm Tôm in Hanoi, but you can also substitute it with lime, lemon, or vinegar, ranked from preferred to less preferred options.
- Chili: To add a spicy kick to your dipping sauce.
- MSG: optional, but it can help balance the flavor. Sugar alone can also work fine.
- Shallots and cooking oil: Fried shallots and shallot oil serve to diminish the strong aroma of the shrimp paste and also enhance the overall flavor of the dipping sauce.
Instructions
- In a bowl, mix shrimp paste with sugar, MSG (optional) and calamansi juice. Whisk until everything combines. Good Mắm tôm shrimp paste should produce a lot of froth when whisked.
- In a pan, heat some oil, add the sliced shallots, and cook until they turn slightly golden.
- Add the fried shallots and some hot oil to the bowl of Mắm Tôm. Mix well.
- Add some slices of chili, and your mắm tôm is ready to enjoy now.
Mắm Tôm Substitutes
Well, I’m quite strict when it comes to Vietnamese cuisine, which is why I can’t see any perfect substitutes for Mắm Tôm. However, if you can’t find authentic Mắm Tôm, you could use any fermented shrimp paste you have on hand.
If you can’t eat shrimp paste at all, you could use Nước Mắm aka Vietnamese fish sauce.
Helpful Tips
- Don’t confuse Mắm Tôm with Mắm Ruốc. Seek out a product from a Vietnamese brand with the word “Mắm Tôm” on the label.
- Calamansi goes best with Mắm Tôm. Lime and lemon are so-so.
- If Mắm Tôm as a dipping sauce isn’t to your taste, you might want to try Nước Mắm Chấm instead. Many Vietnamese people also find Mắm Tôm a bit overwhelming.
- Since Mắm Tôm has a strong aroma, it’s a good idea to have some chewing gum ready to freshen your breath after the meal.
More Northern Vietnamese dishes
(Crispy Pan-fried Phở)
(Cà Phê Trứng)
(Northern Rice Noodles with Grilled Pork)
(Vietnamese Steamed Rice Rolls)
Mắm Tôm | Vietnamese Shrimp Paste (Authentic Way)
Ingredients
- 1 tbsp Mắm Tôm (Vietnamese Fermented Shrimp Paste)
- 1 tbsp sugar (to your taste)
- 2 calamansi (Only juice)
- ¼ tsp MSG (Optional)
- 1 tbsp sliced shallots
- 1 tbsp cooking oil
- Chili (sliced) (to your taste)
Instructions
- In a bowl, combine shrimp paste, sugar, msg (optional), and calamansi juice. Whisk until well blended. Quality Mắm Tôm should froth up when whisked.
- Heat oil in a pan, add the sliced shallots, and cook until they take on a light golden hue.
- Mix the fried shallots and some of the hot oil with the Mắm Tôm mixture.
- Lastly, add some chili slices, and yourshrimp paste is ready to enjoy.
Notes
- Don’t confuse Mắm Tôm with Mắm Ruốc. Look for a product from a Vietnamese brand with the word “Mắm Tôm” on the label.
- If Mắm Tôm as a dipping sauce is too strong, try Nước Mắm Chấm (Northern Style or Southern Style); many Vietnamese also find it intense.
- Because of its strong aroma, don’t forget to chew gum to freshen your breath after the meal.
- Calamansi is traditional for Mắm Tôm in Hanoi, but you can also use lime, lemon, or vinegar, in order of preference.
