Mam Tom Chua – Sour Shrimp Sauce

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Mam Tom Chua - Sour Shrimp Sauce
Mam Tom Chua - Sour Shrimp Sauce

The origin

With its age-old history, the ancient capital of Hue is considered to be one of the cradles of Vietnamese cuisine. As a result of the demanding culinary requirements of the Nguyen Kings, Hue chefs developed a diverse array of local specialties that reflect the opulence, prosperity and richness of the region’s culture. Of particular importance in the preparation of dishes there are presentation and the harmonization of ingredients.

>> Banh Khoai Hue – Happy Pancake

>> Hue cuisine

Sour Shrimp Sauce in Hue

As a result, Hue has so many special dishes. Sour Shrimp Sauce is one of the best – known specialties. Unlike normal shrimp sauce (has brown color and smooth surface), Sour shrimp sauce has orange color while shrimps still keep its original shape.

Sour shrimp sauce has orange color while shrimps still keep its original shape
Sour shrimp sauce has orange color while shrimps still keep its original shape

It is quite simple to make this sauce. First, shrimps are clean by salt water (do not use normal water to avoid bad smells) and “cook” by strong rice wine. The shrimps will turn red. After that, carefully mix the shrimps with sticky rice, sliced lesser galangal, garlic and chili. Slowly put all the mixture into a jar covered by guava leaves. Just need to wait for 5-7 days and we have the mouthwatering sour shrimp sauce of our own making. This is the best sauce for boiled pork with vermicelli.

The ingredients
The ingredients

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