Fermented shrimp paste is a distinctive condiment of Vietnam, used for marinating, cooking, or dipping sauces. When combined with various ingredients, it creates wonderfully flavorful dishes.
Fermented shrimp paste has a pH level of approximately 7.4 to 7.6, at which the protein molecules exist as anions (negative charge). When we add lime, the citric acid lowers the pH, causing the proteins to denature, altering their structure and balancing the charge. The resulting product is a peptide with a hydrophilic end and a hydrophobic end, acting as an emulsifier to create foam on the surface.
Fermented shrimp paste – a unique Vietnamese condiment
How to mix fermented shrimp paste to create the perfect frothy dip
3 tablespoons of good-quality fermented shrimp paste (indicated by its deep purple color and distinctive aroma)
2 teaspoons of sugar
1-2 calamansi or 1 lime
1-2 chili peppers
1 teaspoon of heated cooking oil
Instructions: In a bowl, combine the shrimp paste, oil, sugar, and lime/calamansi juice. Mix vigorously with chopsticks until the mixture becomes frothy. Finally, add the chili pepper to taste.
Choosing a high-quality shrimp paste is essential to achieving the desired result.
The art of mixing fermented shrimp paste
How to identify good-quality fermented shrimp paste
Color
High-quality fermented shrimp paste has a light reddish-purple color. Pure, protein-rich shrimp paste will have a deeper purple hue, resembling the color of sim flowers. If the shrimp is not fresh or the production process is inadequate, the paste will turn black and emit a putrid odor. Shrimp paste that has been adulterated with chemicals during production often has a dark red or deep pink color, which may look appealing but is not authentic and lacks natural freshness.
Good-quality fermented shrimp paste has a light reddish-purple color
Aroma
Properly fermented shrimp paste has a slightly strong aroma. However, to a discerning nose, it should smell pleasantly salty, without any sourness or off-putting odors. This distinctive fragrance is a result of the enzymatic reaction in the shrimp/prawn/crustacean’s gut, combined with the suppression of decomposing bacteria by salt over an extended period of 6-12 months.
Taste and Texture
Fermented shrimp paste is produced by the enzymatic action in the shrimp’s gut, in a high-salt environment that inhibits the growth of other microorganisms. Consequently, it has a high protein content, typically >= 20gN/l, resulting in a very salty taste that gives way to a subtle sweetness. There should be no bitterness or astringency.
Frequently asked questions
Fermented shrimp sauce is a unique and flavorful condiment commonly used in Vietnamese cuisine. It’s made by fermenting tiny shrimp with salt and water, resulting in a pungent and savory sauce. This sauce is essential for enhancing the flavor of dishes like ‘Bún đậu mắm tôm’ (vermicelli with fried tofu and shrimp sauce) and boiled meat.
Making fermented shrimp sauce at home is a simple process but requires patience. You’ll need fresh tiny shrimp, sea salt, and filtered water. Clean and dry the shrimp, then layer them with salt in a jar, adding just enough water to cover. Seal the jar and store it in a cool, dark place for 3-6 months, occasionally opening the jar to release gas. After fermentation, blend the mixture and strain it to create a smooth, savory sauce.
The success of fermentation lies in using the right ingredients and maintaining proper conditions. Always opt for fresh, high-quality shrimp, preferably still alive. Use non-iodized sea salt, as iodized salt can hinder fermentation. Ensure your utensils and containers are clean and sterile. Store the fermenting mixture in a cool, dark place, ideally between 60-70°F (15-21°C), and be sure to release built-up gas periodically.
The fermentation process is complete when the shrimp have fully broken down and transformed into a smooth, brown sauce. This typically takes 3-6 months. You’ll notice a change in color, texture, and smell. The sauce should have a strong savory aroma and a balanced salty taste.
Once the fermentation process is complete, store your shrimp sauce in a tightly sealed container in the refrigerator. It will last for up to a year if properly stored. However, it’s best used within 6 months, as the flavor and aroma are at their peak during this period.
Fermented shrimp sauce adds a unique umami flavor to dishes. A little goes a long way, so start with a small amount and adjust to taste. It’s excellent for dipping boiled meat or fried tofu, as well as a key ingredient in noodle dishes like ‘Bún đậu mắm tôm.’ Use it as a base for stir-fries or add a dash to enhance the flavor of soups and stews.
Yes, you can use different types of shrimp, but the tiny variety, often called ‘shrimp fry’ or ‘shrimp larvae,’ are traditional and ideal due to their size and flavor. If using larger shrimp, ensure they are fresh and of good quality. You may need to adjust the amount of salt and water slightly, but the fermentation process remains the same.
Fermented shrimp sauce is a good source of protein and beneficial bacteria, similar to other fermented foods. It may aid digestion and support gut health when consumed in moderation. The fermentation process also increases the bioavailability of certain nutrients, making them easier for your body to absorb.
While fermented shrimp sauce has a unique flavor profile, you can substitute it with other savory condiments. Fish sauce, hoisin sauce, or a combination of the two can be used in similar quantities. Alternatively, a vegan option is to use a mixture of soy sauce, rice vinegar, and a touch of sugar to replicate the savory-sweet balance.
If your fermented shrimp sauce turns out too salty or intense, you can dilute it with a small amount of water and simmer it to reduce and concentrate the flavors again. Alternatively, you can blend it with a neutral oil to create a savory condiment similar to shrimp paste, which can be used in smaller quantities.
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Fermented shrimp paste stewed with meat is a delicious and hearty dish that many people enjoy. However, not everyone knows how to prepare it correctly.
