1. What is Mẻ

Mẻ, also known as “cơm mẻ,” is a traditional spice in Vietnamese cuisine. This traditional spice has a sour and fragrant taste that is used in many dishes such as hotpots, braised dishes, sour soups, bún riêu (crab noodle soup), buffalo meat cooked with fermented rice, and snails cooked with fried tofu and green banana.

Mẻ is very beneficial for health

Mẻ is nutritious, rich in protein, amino acids, and vitamins. It is not only a spice that enhances the unique flavor of the dish, but also brings health benefits to the consumer such as promoting appetite, stimulating digestion, and providing some beneficial nutrients for the digestive system.

2. Some notes when using Mẻ

When using Mẻ, pay attention to the following:

  • Avoid eating too much Mẻ, as it can cause symptoms of stomach pain and diarrhea due to the excess production of lactic acid in the body.
  • Avoid eating Mẻ in general and dishes that contain Mẻ in particular for people with stomach pain or gastric ulcers.
  • If Mẻ is not prepared properly, it can promote the growth of bacteria and mold, especially mold fermentation in rice (before using it to make Mẻ), which can be harmful to health. However, mold fermentation during the Mẻ fermentation process is beneficial for your health.
  • Before consuming, check if the Mẻ has mold. Signs that Mẻ has mold include: no distinctive aroma, no natural sour taste, and strange color.

3. How to nurture and use Mẻ for a long time

It is not difficult to nurture Mẻ, if you feel that Mẻ is almost running out, you just need to leave a small amount in a glass jar. After that, add cooked white rice (thickly cooked), or fresh vermicelli, or leftover rice. Then, cover it tightly and leave it for a few more days, then continue to use it when there are signs of fermentation with the distinctive sour taste and aroma.

In addition, when the fermented rice reaches a certain level of sourness, you can smell it to check. At this time, use dry and clean utensils to scoop it into a separate bowl. Then, add water, stir, strain, and use the filtered liquid. You can even crush a small amount of Mẻ through a sieve, marinate it for some dishes or use it for cooking.

References from yeutre.vn and pasgo.vn.

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Frequently asked questions

Fermentation is a metabolic process that converts carbohydrates like sugars and starches into alcohol or acids. This process is carried out by microorganisms such as bacteria, yeast, and molds.

Fermentation has been used for centuries as a preservation method, improving the shelf life of foods and beverages. It also enhances the nutritional value of food by helping to break down nutrients into a more easily digestible form. Additionally, fermented foods offer potential health benefits, including improved digestive health and enhanced immune function.

Some popular fermented food items include yogurt, kefir, sauerkraut, kimchi, miso, tempeh, and kombucha.

When properly carried out, fermentation is generally safe. However, it is important to follow safety guidelines to minimize the risk of foodborne illnesses. This includes using the right equipment, maintaining cleanliness, and adhering to recommended fermentation times and temperatures.

When fermenting at home, always start with clean equipment and ingredients. Use sterile containers and utensils, and ensure that your hands are clean. Follow trusted recipes and use the correct amount of salt or starter culture. Monitor your fermentation process regularly, checking for any signs of mold or contamination. If in doubt, discard the batch and start over.

The fermentation process can vary depending on the type of food being fermented and the specific recipe used. It can range from a few days to several weeks or even months. For example, yogurt typically ferments within a day or two, while sauerkraut may take up to a month to fully ferment.

Fermented foods are rich in probiotics, which are beneficial bacteria that support digestive health. These probiotics can help balance the gut microbiome, improve digestion, reduce inflammation, and enhance immune function. Regular consumption of fermented foods may help alleviate digestive issues such as constipation, bloating, and irritable bowel syndrome (IBS).

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