The Mekong Delta region boasts a plethora of unique and memorable dishes, and among them are its famous fermented fish dishes, or “mắm.” These dishes offer a diverse range of flavors and can be enjoyed both raw and cooked in various mouthwatering preparations. Let’s explore the top ten types of mắm that the region has to offer!
1 Raw Fermented Fish (Mắm sống)
Don’t be put off by the name; raw fermented fish, or mắm sống, is a delicacy for those who appreciate the pungent aroma of fermented dishes. This versatile dish can be enjoyed raw or prepared in a variety of ways, including steaming, grilling, and more.
Mắm sống is often served during special occasions, such as holidays, festivals, and grand feasts in the Mekong Delta. There are numerous varieties of mắm sống, and before consumption, it is typically mixed with lime juice, bird’s eye chili, and other ingredients to reduce its pungency and saltiness.
Estimated price: VND 50,000 per 500g jar.
Raw Fermented Fish (Mắm sống)
2 Sliced Fermented Catfish (Mắm thái cá lóc)
For a true taste of the region, head to the “capital” of fermented fish dishes, Vĩnh Long Province. Sliced Fermented Catfish, or mắm thái cá lóc, is a dish that can satisfy your hunger when served with steamed rice.
This dish is prepared by slicing the fermented catfish and marinating it with sugar, garlic, and finely grated green papaya. The crunchy green papaya, tender catfish, and a hint of chili create a harmonious and delectable dining experience.
Estimated price: VND 110,000 per jar.
Sliced Fermented Catfish (Mắm thái cá lóc)
3 Fermented Anchovy (Mắm tép)
Fermented anchovy, or mắm tép, is a specialty in the provinces of Cần Thơ, Vĩnh Long, Bến Tre, and Sóc Trăng. This mắm is typically mixed with green papaya, carrots, and other ingredients according to personal preference. It boasts a colorful presentation and a distinctive sour, spicy, and sweet flavor profile.
Estimated price: VND 135,000 per 500g jar.
Fermented Anchovy (Mắm tép)
4 Fermented Rice Field Fish (Mắm cá rô đồng)
Fermented rice field fish, or mắm cá rô đồng, is a signature flavor of the Mekong Delta. It is often chosen as a gift for loved ones after a trip to the region. This mắm has a chewy yet tender texture and is delicious when served with steamed rice or wrapped in rice rolls.
Estimated price: VND 110,000 per 1kg jar.
Fermented Rice Field Fish (Mắm cá rô đồng)
5 Fermented Catfish Head (Mắm đầu cá lóc)
The people of the Mekong Delta are experts at utilizing catfish in a variety of mắm dishes, including one made from catfish heads. True to the folk saying, “a delicious bite leaves a lasting memory,” you’ll be surprised at how tasty this mắm is when served with rice porridge or used as a dipping sauce.
Estimated price: VND 20,000-30,000 per 1kg jar.
Fermented Catfish Head (Mắm đầu cá lóc)
6 Fermented Mud Crab (Mắm ba khía)
A well-known delicacy in the Mekong Delta is the fermented mud crab, or mắm ba khía. After cracking open the bright red, plump claws, you’ll discover a savory, slightly salty flavor that resembles that of crab meat.
Skilled chefs can elevate this dish to new heights, as seen in creations like fermented mud crab with tamarind sauce, green papaya salad with fermented mud crab, and rice paper rolls with boiled meat and fermented mud crab dipping sauce.
Estimated price: VND 49,000 per bag.
Fermented Mud Crab (Mắm ba khía)
7 Fermented Catfish Intestines (Mắm ruột cá lóc)
The key to making delicious fermented catfish intestines, or mắm ruột cá lóc, is to select intestines from medium to large catfish, ensuring the right balance of fat and flavor. This mắm can be prepared in numerous ways, and when eaten raw, it is typically accompanied by bird’s eye chili and green onions to add a spicy kick and enhance its flavor.
Due to the prevalence of farmed catfish, finding intestines from wild catfish, which are essential for this dish, has become challenging, making it a rare and expensive delicacy.
Estimated price: VND 150,000 per 1kg jar.
Fermented Catfish Intestines (Mắm ruột cá lóc)
8 Fermented Worm (Mắm rươi)
Fermented worm, or mắm rươi, is more commonly found in the coastal areas of Trà Vinh Province. This mắm has a unique flavor with a sweet aftertaste and an eye-catching orange color. A sprinkle of roasted rice powder enhances its aroma. Mắm rươi is best enjoyed with hot rice rather than noodles.
Estimated price: VND 50,000 per 500g jar.
Fermented Worm (Mắm rươi)
9 Fermented Fiddler Crab (Mắm còng)
A delicacy from Gò Công, Tiền Giang Province, is the fermented fiddler crab, or mắm còng. Unlike other mắm dishes, this one has a subtle fragrance. The slightly salty crab roe, combined with garlic and chili, creates a harmonious blend of flavors. Mắm còng is commonly used as a dipping sauce for vegetables, boiled meat, and rice paper rolls, or it can be enjoyed with noodles.
Estimated price: VND 50,000 per 500g jar.
Fermented Fiddler Crab (Mắm còng)
10 Fermented Perch (Mắm cá sặc)
The Mekong Delta’s specialty, fermented perch, or mắm cá sặc, is made from freshwater perch. This mắm is delicious when eaten raw, steamed with meat, cooked in a hot pot, or prepared in various other ways. However, some people may find the smell off-putting, while others consider it a delicacy.
Estimated price: VND 61,000 per jar.
Fermented Perch (Mắm cá sặc)
There you have it—ten unique fermented fish dishes from the Mekong Delta that will leave a lasting impression. Discover your favorite mắm and share it with your loved ones! Thank you for reading!
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