Why Does Fermented Shrimp Paste Bubble and Froth When Lime is Added?

When preparing Mam Tom (fermented shrimp paste) as a dipping sauce, it is common to see the addition of lime, kumquat, or vinegar, which causes the Mam Tom to puff up and expand.

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Why does adding lime cause fermented shrimp paste to froth?

Fermented shrimp paste, or mắm tôm, is a distinctive and well-loved condiment in Vietnamese cuisine, known for its strong, unique flavor. When preparing this paste as a dipping sauce, it is common to add lime, resulting in a fascinating chemical reaction that causes the paste to expand and become frothy. This occurs due to the interaction between the acidic lime juice and the proteins and enzymes present in the fermented shrimp paste.

Fermented Shrimp Paste

The process of making fermented shrimp paste involves fermenting shrimp or sea worms with salt, resulting in a variety of organic compounds, including proteins and enzymes. When lime is introduced to the paste, its citric acid reacts with the protein molecules and amino acids, leading to the release of carbon dioxide gas, which causes the paste to froth and become airy. This not only enhances the texture but also creates a more appetizing appearance.

Additionally, whisking the paste after adding lime helps to mellow its strong aroma, making it more palatable, and contributes to a harmonious blend of flavors when paired with other ingredients.

What dishes pair well with fermented shrimp paste?

Fermented shrimp paste is not just a condiment but a key ingredient that elevates the flavor of many iconic Vietnamese dishes. Here are some mouthwatering combinations:

Vermicelli with Fried Tofu and Fermented Shrimp Paste (Bún đậu mắm tôm): This humble yet beloved dish from Northern Vietnam, especially Hanoi, brings together vermicelli, crispy fried tofu, boiled meat, chả cốm (a type of sausage made from grilled rice powder and pork), and fresh herbs. The star of the show, however, is the perfectly balanced fermented shrimp paste dip, seasoned with lime, sugar, kumquat, chili, and hot oil. The result is a delightful combination of sweet, salty, spicy, and tangy flavors that explode in your mouth with each bite of tofu or vermicelli.

Crab and Vermicelli Soup (Bún riêu cua): For those who enjoy a heartier meal, adding a dash of fermented shrimp paste to this classic soup enhances its savory flavor. The paste, seasoned with lime and chili, strikes a perfect balance with the sweet and delicate taste of the crab and vermicelli, creating a truly satisfying culinary experience.

Hanoi Grilled Fish (Chả cá Lã Vọng): This famous Hanoi specialty is incomplete without fermented shrimp paste. The paste is skillfully seasoned with lime, chili, and a touch of sugar, then paired with grilled fish, vermicelli, and fresh herbs. This harmonious combination delivers an irresistible burst of flavors that keeps diners coming back for more.

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