The Surprising and Intriguing Differences Between Fermented Shrimp Paste and Fermented Crab Paste

"Fermented fish sauce, or *mam tom*, and its cousin, fermented shrimp paste, or *mam ruoc*, are two quintessential condiments in Vietnamese cuisine. While they may seem like an acquired taste for some, these sauces boast a distinct and powerful flavor profile that has become a beloved staple in Vietnam. Despite their apparent similarities, there are intriguing differences between them that are worth exploring. Join us as we delve into the unique qualities of these sauces and discover what sets them apart in the world of Vietnamese gastronomy."

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If Bún bò Huế is a specialty of Central Vietnam, then shrimp paste is a characteristic delicacy of the capital, Hanoi. As these two ingredients made their way to the South, they gradually gained popularity across the country. As a food enthusiast, if you haven’t been able to tell shrimp paste apart from anchovy sauce, don’t miss out on the information below.

How to distinguish<a href='https://meo.tips/tips/the-ultimate-guide-for-shellfish-and-mollusk-lovers-your-kitchen-companion-to-end-all-worries/' rel='dofollow' class='onpage-seo' > shrimp</a> paste and anchovy sauce”></p> <h3> <dropcaps>1</dropcaps>Fermentation Period</h3> <p>Shrimp paste is typically fermented for 1 to 3 months, while anchovy sauce undergoes a longer fermentation process. Usually,<a href='https://meo.tips/health-and-life/types-of-fish-that-cannot-be-fed-with-weight-gain-feed-dont-hesitate-to-buy-when-you-see-them-in-the-market/' rel='dofollow' class='onpage-seo' > anchovy</a> sauce is fermented for at least 6 months or even longer before it’s ready for consumption.</p> <h3> <dropcaps>2</dropcaps>Ingredients</h3> <p>The primary ingredients for shrimp paste are shrimp, small shrimp, or “moi” (a type of small shrimp). “Moi” is more commonly used because it’s easier to catch and has a higher protein content compared to the other ingredients.</p> <p>Anchovy sauce, on the other hand, is made from anchovies, which are a type of small shrimp. This often leads to confusion between shrimp paste and anchovy sauce.</p> <h3> <dropcaps>3</dropcaps>Color</h3> <p>Another way to distinguish the two is by their color. Shrimp paste has a deep purple color and a thinner consistency compared to anchovy sauce. Anchovy sauce, on the other hand, has a brown color with a slight purple <a href='https://meo.tips/featured/the-serene-scenery-of-tu-hieu-pagoda-capturing-the-traditional-beauty-of-the-capitals-architecture/' rel='dofollow' class='onpage-seo' >hue</a>, making it appear darker than shrimp paste.</p> <p>Anchovy sauce is also denser and thicker in texture compared to shrimp paste.</p> <p><img decoding=

4Aroma and Taste

The fermentation process of shrimp paste relies on the enzymes present in the shrimp’s intestines, resulting in a stronger, more pungent aroma and taste compared to anchovy sauce.

If you accidentally get shrimp paste on your hands and are unsure how to get rid of the smell, you can refer to: https://www.google.com/url?q=https://www.google.com/search?q%3Dkh%25E1%25BB%25A9+m%25C6%25B0%25Eogi+m%25E1%25BA%25A5m+t%25C3%25B4m+b%25E1%25BA%25B1ng+c%25C3%25A1ch+n%25C3%25A0o&sa=D&source=hangouts&ust=1657449131903000&usg=AFQjCNH3-lQ8g4k83Q2p_u2bJ4j_p_r7f_A

5Usage

Anchovy sauce is commonly used as a key ingredient in dishes such as “bún riêu,” “bún ốc,” and more. Additionally, this type of sauce can be used as a dipping sauce, although it’s less common compared to shrimp paste.

For your reference:  https://www.google.com/url?q=https://www.google.com/search?q%3Dc%25C3%25A1ch+l%25C3%25A0m+m%25E1%25BA%25A5m+ru%25E1%25BB%2591c+t%25E1%25BA%25A1i+nh%25C3%25A0&sa=D&source=hangouts&ust=1657449131903000&usg=AFQjCNF6f23rY-u_h99u-x9_y_b9Z0vT_A

Anchovy sauce as an ingredient in dishes

  • Dishes with shrimp paste as a key ingredient

Both shrimp paste and anchovy sauce are condiments that enhance the aroma and flavor of dishes, stimulating the senses of those who enjoy them. Hopefully, the information shared above will help you distinguish between these two types of sauces and use them appropriately.

Frequently asked questions

The main difference lies in their base ingredients – shrimp vs. crab. This gives them distinct flavors and aromas, with shrimp paste having a stronger, more pungent smell and taste, while crab paste is milder and sweeter.

Both are commonly used as seasoning or flavor enhancers in various Asian dishes, adding a unique umami taste. Shrimp paste is often used in small quantities due to its strong flavor, while crab paste can be used more generously. They are great for adding depth to soups, stir-fries, curries, and dips.

Yes, they do. Shrimp paste is an excellent source of protein, calcium, and iron, while crab paste provides a good amount of omega-3 fatty acids, vitamin B12, and selenium. Crab paste may be a healthier option for those conscious of their cholesterol intake.

Fermented shrimp paste is essential in Thai and Vietnamese cuisine, featuring in dishes like Tom Yum soup and Bún Chả. Fermented crab paste is popular in Chinese and Japanese cooking, used in dishes such as crab miso soup and crab fried rice.

When buying, look for pastes with a good balance of meat and roe, and avoid those with too much liquid. Store them in a cool, dry place, and once opened, keep them refrigerated and consume within a few months. You can also freeze them for longer storage.
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