{"id":2302,"date":"2024-03-04T04:41:03","date_gmt":"2024-03-04T04:41:03","guid":{"rendered":"https:\/\/vanhoamientay.com\/tourism\/cac-loai-mam-noi-tieng-cua-viet-nam"},"modified":"2026-01-19T04:39:02","modified_gmt":"2026-01-19T04:39:02","slug":"famous-types-of-fish-sauce-in-vietnam","status":"publish","type":"post","link":"https:\/\/vanhoamientay.com\/en\/cuisine\/famous-types-of-fish-sauce-in-vietnam","title":{"rendered":"Famous types of fish sauce in Vietnam"},"content":{"rendered":"\n

Vietnam is not only famous for its abundance of fish species, but its various types of fermented sauces (m\u1eafm) also contribute to the distinctive flavors of our national cuisine. Each region has its own signature m\u1eafm, such as m\u1eafm ru\u1ed1c, m\u1eafm c\u00e1, m\u1eafm c\u00f2ng, m\u1eafm t\u00f4m, and more. When traveling through these lands, be sure to give them a try!<\/em><\/p>\n\n\n

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\"Various
Famous types of m\u1eafm in Vietnam<\/strong><\/em><\/figcaption><\/figure><\/div>\n\n\n

M\u1eafm t\u00f4m (Fermented shrimp paste):<\/strong><\/p>\n\n\n\n

Among Vietnam’s famous fermented sauces, everyone knows about m\u1eafm t\u00f4m from the North\u2014a 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 m\u1eafm t\u00f4m\u2014its rich, purple hue and creamy texture are iconic!<\/p>\n\n\n\n

M\u1eafm ba kh\u00eda (Fermented three-striped crab paste):<\/strong><\/p>\n\n\n\n

Ba kh\u00eda 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. M\u1eafm ba kh\u00eda shines in dishes like papaya salad with ba kh\u00eda, sweet-sour mixed ba kh\u00eda paste, or mixed with beef.
Check out these vibrant shots of m\u1eafm ba kh\u00eda\u2014perfectly fermented and full of Southern Mekong flavor!\u00a0<\/p>\n\n\n\n

M\u1eafm ru\u1ed1c (Fermented small shrimp paste):<\/strong><\/p>\n\n\n\n

This is a signature of Hu\u1ebf, though each region has its own variation\u2014generally salty with a distinctive aroma. Southern versions are deep purple-brown, while Central ones are lighter.<\/p>\n\n\n\n

In the South, finished m\u1eafm ru\u1ed1c is used as a seasoning, eaten directly, or cooked\u2014m\u1eafm ru\u1ed1c stir-fried with pork belly is a favorite for its delicious taste and long shelf life.
Here\u2019s m\u1eafm ru\u1ed1c in action\u2014often paired with braised pork for an irresistible dish!<\/p>\n\n\n\n

M\u1eafm t\u00f4m chua (Sour fermented shrimp paste):<\/strong><\/p>\n\n\n\n

A Central specialty, most famous in Hu\u1ebf and \u0110\u00e0 N\u1eb5ng. Made from fresh r\u1eb1n 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 m\u1eafm t\u00f4m, this one is tangy, red, with whole shrimp pieces intact.
These photos capture the bright, appetizing red color of m\u1eafm t\u00f4m chua\u2014tangy and irresistible!<\/p>\n\n\n\n

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M\u1eafm s\u00f2 (Fermented blood clam paste):<\/strong><\/p>\n\n\n\n

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Blood clams are found almost everywhere, but only the ones from L\u0103ng C\u00f4 (Hu\u1ebf) make truly exceptional m\u1eafm\u2014with a unique, gentle aroma and a subtle spicy kick on the tongue.<\/p>\n\n\n\n

Delicate and fragrant\u2014m\u1eafm s\u00f2 from L\u0103ng C\u00f4 is a must-try Central gem!\u00a0<\/p>\n\n\n\n

N\u01b0\u1edbc m\u1eafm (Fish sauce):<\/strong><\/p>\n\n\n\n

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Famous regions include C\u00e1t B\u00e0 (H\u1ea3i Ph\u00f2ng), Phan Thi\u1ebft (B\u00ecnh Thu\u1eadn), Nha Trang (Kh\u00e1nh H\u00f2a), and especially Ph\u00fa Qu\u1ed1c (Ki\u00ean Giang)\u2014each with its own secret recipe. If you travel to Ph\u00fa Qu\u1ed1c by boat, be sure to learn about and buy some premium bottles as souvenirs!
Traditional Ph\u00fa Qu\u1ed1c fish sauce bottles\u2014golden amber and world-famous quality!\u00a0<\/p>\n\n\n\n

M\u1eafm c\u00f2ng (Fermented fiddler crab paste):<\/strong><\/p>\n\n\n\n

Popular in the Mekong Delta provinces, a famous specialty of Long An, B\u1ebfn Tre, and Ti\u1ec1n Giang. Made from small fiddler crabs (c\u00f2ng), 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\u2019t miss this one!<\/p>\n\n\n\n

Intense and authentic\u2014m\u1eafm c\u00f2ng is a bold Mekong classic!\u00a0<\/p>\n\n\n\n

M\u1eafm h\u00f2 h\u00f3c (Khmer fermented fish paste):<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

A specialty of the Khmer people, originating from Cambodia. M\u1eafm h\u00f2 h\u00f3c can be eaten plain with rice or combined with hundreds of ingredients to create countless dishes.<\/p>\n\n\n\n

Rich and versatile\u2014Khmer m\u1eafm h\u00f2 h\u00f3c brings bold Mekong flavors!<\/p>\n\n\n\n

\u00a0M\u1eafm n\u00eam (Fermented anchovy sauce):<\/strong><\/p>\n\n\n\n

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, m\u1eafm n\u00eam pairs with almost any noodle or rice flour dish like bun, b\u00e1nh \u01b0\u1edbt\u2026<\/p>\n\n\n\n

Pungent, spicy, and addictive\u2014m\u1eafm n\u00eam is a Central favorite!\u00a0<\/p>\n\n\n\n

M\u1eafm m\u1ef1c (Fermented squid paste):<\/strong><\/p>\n\n\n\n

Only common in coastal areas, and considered a treat for close friends because it requires ultra-fresh squid\u2014making it impossible for long-haul fishing boats. Coastal people prepare it right on the boat. If you\u2019re on a boat trip, definitely try m\u1eafm m\u1ef1c!<\/p>\n\n\n\n

Fresh, intense, and rare\u2014m\u1eafm m\u1ef1c is a true seaside delicacy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Vietnam is not only famous for its abundance of fish species, but its various types of fermented fish paste also contribute to the distinctive flavor of our cuisine. Each region has its own type of fermented fish paste, such as shrimp paste, fish paste, crab paste, and prawn paste, etc. Remember to try them as you travel through these regions!<\/p>\n","protected":false},"author":1,"featured_media":1037,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_lock_modified_date":false,"footnotes":""},"categories":[642,653],"tags":[769,770,771,772,773,774,775,743],"location":[],"class_list":["post-2302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-news","tag-cac-loai-mam","tag-mam-ba-khia","tag-mam-cong","tag-mam-muc","tag-mam-nem","tag-mam-ro","tag-mam-tom","tag-mien-tay"],"acf":[],"_links":{"self":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2302"}],"collection":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/comments?post=2302"}],"version-history":[{"count":7,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2302\/revisions"}],"predecessor-version":[{"id":2317,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2302\/revisions\/2317"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media\/1037"}],"wp:attachment":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media?parent=2302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/categories?post=2302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/tags?post=2302"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/location?post=2302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}