Vietnam is not only famous for its abundance of fish species, but its various types of fermented sauces (mắm) also contribute to the distinctive flavors of our national cuisine. Each region has its own signature mắm, such as mắm ruốc, mắm cá, mắm còng, mắm tôm, and more. When traveling through these lands, be sure to give them a try!

Mắm tôm (Fermented shrimp paste):

Among Vietnam’s famous fermented sauces, everyone knows about mắm tôm from the North—a specialty with a deep purple color and an unmistakable pungent aroma. Made primarily from shrimp and salt through natural fermentation, it develops its unique flavor and hue. This paste appears in many rustic dishes: mixed with sugar and lime for dipping with bun (noodles), boiled tofu, pickled eggplant, or used as a key seasoning in bun rieu, bun thang, goat stew, and crab soup.
Here are some close-up views of authentic mắm tôm—its rich, purple hue and creamy texture are iconic!

Mắm ba khía (Fermented three-striped crab paste):

Ba khía is a type of crab with large claws, characteristic of the Southern region, living in brackish and saltwater areas, most abundant in U Minh. Named for the three stripes on its back. Mắm ba khía shines in dishes like papaya salad with ba khía, sweet-sour mixed ba khía paste, or mixed with beef.
Check out these vibrant shots of mắm ba khía—perfectly fermented and full of Southern Mekong flavor! 

Mắm ruốc (Fermented small shrimp paste):

This is a signature of Huế, though each region has its own variation—generally salty with a distinctive aroma. Southern versions are deep purple-brown, while Central ones are lighter.

In the South, finished mắm ruốc is used as a seasoning, eaten directly, or cooked—mắm ruốc stir-fried with pork belly is a favorite for its delicious taste and long shelf life.
Here’s mắm ruốc in action—often paired with braised pork for an irresistible dish!

Mắm tôm chua (Sour fermented shrimp paste):

A Central specialty, most famous in Huế and Đà Nẵng. Made from fresh rằn shrimp soaked in rice wine, mixed with salt, galangal, garlic, chili, a bit of fish sauce, and sugar. After sealed fermentation, the shrimp turns bright red and incredibly aromatic. Unlike smooth, salty mắm tôm, this one is tangy, red, with whole shrimp pieces intact.
These photos capture the bright, appetizing red color of mắm tôm chua—tangy and irresistible!

Mắm sò (Fermented blood clam paste):

Blood clams are found almost everywhere, but only the ones from Lăng Cô (Huế) make truly exceptional mắm—with a unique, gentle aroma and a subtle spicy kick on the tongue.

Delicate and fragrant—mắm sò from Lăng Cô is a must-try Central gem! 

Nước mắm (Fish sauce):

Famous regions include Cát Bà (Hải Phòng), Phan Thiết (Bình Thuận), Nha Trang (Khánh Hòa), and especially Phú Quốc (Kiên Giang)—each with its own secret recipe. If you travel to Phú Quốc by boat, be sure to learn about and buy some premium bottles as souvenirs!
Traditional Phú Quốc fish sauce bottles—golden amber and world-famous quality! 

Mắm còng (Fermented fiddler crab paste):

Popular in the Mekong Delta provinces, a famous specialty of Long An, Bến Tre, and Tiền Giang. Made from small fiddler crabs (còng), gutted, sun-dried, then fermented in jars with spices for about 45 days. Enjoy with rice, rice paper rolls with boiled meat and fresh herbs, or to enhance bun rieu. If you visit the Mekong Delta, don’t miss this one!

Intense and authentic—mắm còng is a bold Mekong classic! 

Mắm hò hóc (Khmer fermented fish paste):

A specialty of the Khmer people, originating from Cambodia. Mắm hò hóc can be eaten plain with rice or combined with hundreds of ingredients to create countless dishes.

Rich and versatile—Khmer mắm hò hóc brings bold Mekong flavors!

 Mắm nêm (Fermented anchovy sauce):

Anchovies are salted, fermented for about 3 months, then scooped out, mixed with sugar, lime, minced garlic, whole crushed chilies, and stirred well. Besides rice paper rolls with pork, mắm nêm pairs with almost any noodle or rice flour dish like bun, bánh ướt…

Pungent, spicy, and addictive—mắm nêm is a Central favorite! 

Mắm mực (Fermented squid paste):

Only common in coastal areas, and considered a treat for close friends because it requires ultra-fresh squid—making it impossible for long-haul fishing boats. Coastal people prepare it right on the boat. If you’re on a boat trip, definitely try mắm mực!

Fresh, intense, and rare—mắm mực is a true seaside delicacy!