Food & Receipts

What Can You Cook With Hue Mam Ruoc? 6 Delicious Dishes to Try.

Mắm ruốc Huế is a renowned specialty, a beloved delicacy in the heart of Huế. Today, we delve into the intricacies of this unique condiment, exploring what makes it a staple in the culinary landscape of Huế and beyond.

Administrator

9 July, 2024

Mam ruoc Hue, or Hue fermented shrimp paste, is a delicacy renowned for its enticing aroma and flavor. Join us as we delve into the world of this unique specialty and explore the delectable dishes it graces.

1 Unraveling the Secrets of Mam Ruoc Hue

Delving into the World of Mam Ruoc Hue

Mam ruoc is an indispensable ingredient in the culinary culture of Hue, a city in central Vietnam. The art of crafting Mam Ruoc Hue involves selecting the freshest shrimp and meticulously processing them through various stages, resulting in a flavor profile unique to the region. If you’ve had the pleasure of tasting this shrimp paste during your travels to Hue, its robust and distinctive flavor likely left an indelible impression.

2 The Art of Crafting Mam Ruoc Hue

Mastering the Craft of Mam Ruoc Hue

Ingredients for Mam Ruoc Hue

3 kg of fresh shrimp
1 kg of salt
Containers (preferably ceramic jars), a mortar and pestle, and drying equipment

Step-by-Step Guide to Making Mam Ruoc Hue

Step 1 Shrimp Preparation

Begin by selecting the freshest shrimp and giving them a thorough wash. In a pan, combine the shrimp with salt and sauté evenly for 2-3 minutes.

Step 2 Sun-Drying the Shrimp

Spread the sautéed shrimp evenly on a large bamboo tray. Sun-dry the shrimp for about an hour until they are completely dry and no longer moist.

Step 3 Grinding the Shrimp

Using a mortar and pestle, grind the dried shrimp with 1 kg of salt until a fine consistency is achieved. Transfer the ground shrimp to a ceramic jar and cover with a layer of salt. Seal the jar with a cloth.

Step 4 Fermentation

Store the jar in a well-ventilated, cool place, away from direct sunlight. Let the shrimp ferment for 6 months until it turns red. The fermented shrimp paste can be used and will keep for up to a year.

3 Culinary Delights Featuring Mam Ruoc Hue

Com Hen Mam Ruoc (Rice with Clams and Mam Ruoc)

Com Hen Mam Ruoc – A Match Made in Culinary Heaven

Com Hen Mam Ruoc is a signature dish of Hue, widely available at local eateries. This dish captivates the senses with the fragrant mam ruoc, the sweetness of clams, and the delicate texture of rice, creating a harmonious culinary experience.

Thit Kho Mam Ruoc (Meat Stewed with Mam Ruoc)

Thit Kho Mam Ruoc – A Hearty and Flavorful Dish

Thit Kho Mam Ruoc, a Hue-style stew, is a beloved dish among locals and tourists alike. This savory dish is prepared by cooking meat with mam ruoc and a blend of spices, including chili, garlic, and pepper, resulting in a robust and aromatic creation.

Banh Trang Nuong Mam Ruoc (Grilled Rice Paper with Mam Ruoc)

Elevating Fruits and Meat with Mam Ruoc Dipping Sauce

Mam Ruoc Hue is not just a cooking ingredient; it also shines as a dipping sauce for various fruits like green mango, star fruit, and plum, as well as boiled meat. The addition of mam ruoc enhances the flavors of these foods, leaving a lasting impression on your palate.

Com Chien Mam Ruoc (Fried Rice with Mam Ruoc)

Com Chien Mam Ruoc – A Flavor Explosion

Com Chien Mam Ruoc is a specialty dish of Hue that you shouldn’t miss. This fried rice dish captivates with the distinctive aroma of mam ruoc, complemented by the savory notes of meat and vegetables, creating an irresistible flavor combination.

Bun Bo Hue Mam Ruoc (Hue-Style Noodle Soup with Mam Ruoc)

Bun Bo Hue Mam Ruoc – A Noodle Soup Extraordinaire

Bun Bo Hue Mam Ruoc is a beloved noodle soup choice for many visitors to Hue. This dish showcases the distinctive flavors of Hue-style noodle soup, enhanced by the robust and fragrant mam ruoc, resulting in a memorable culinary experience.

Thit Xao Mam Ruoc (Meat Stir-Fried with Mam Ruoc)

Thit Xao Mam Ruoc – A Flavorful Stir-Fry

Thit Xao Mam Ruoc is a mouthwatering dish featuring pork stir-fried with mam ruoc, resulting in a savory creation. This dish pairs exceptionally well with steamed rice, so be sure to add it to your repertoire of family meals.

In this article, we’ve explored the fascinating world of Mam Ruoc Hue and shared seven delectable dishes that showcase its versatility. We hope you’re inspired to recreate these flavors in your kitchen and impress your loved ones with the unique tastes of Hue!

Frequently asked questions

Hue mam ruoc is a type of fermented shrimp paste popular in Vietnamese cuisine, particularly in Hue cuisine. It has a strong, unique flavor that is salty, savory, and slightly funky with a hint of sweetness.

To make Hue mam ruoc, fresh shrimp are cleaned, crushed, and mixed with salt. The mixture is then fermented for several months, during which time it develops its distinct flavor and aroma.

Hue mam ruoc is commonly used in Vietnamese cuisine to add flavor to a variety of dishes. Some popular dishes that use Hue mam ruoc include bún bò Huế (Hue-style beef noodle soup), cơm hến (clam rice), and various types of stir-fries and salads.

Yes, it is possible to make Hue mam ruoc at home, although it requires time and patience due to the fermentation process. You can find recipes online that guide you through the process of making this unique ingredient.

You can find Hue mam ruoc in Asian grocery stores, particularly those that specialize in Vietnamese ingredients. It is typically sold in jars or containers and can be found in the condiment or international foods section.

When cooking with Hue mam ruoc, a little goes a long way due to its strong flavor. Start by adding a small amount and adjust to taste. It is also important to balance the flavors in your dish, as the shrimp paste can be quite salty. Fresh herbs, lime juice, and vegetables can help to lighten and enhance the flavor of Hue mam ruoc in your dishes.

For vegetarian or vegan alternatives, you can try using soy-based fermented products such as soy sauce, tamari, or miso paste. These options will provide a similar savory and umami flavor profile without the use of shrimp or other animal products.