Shrimp paste – A unique feature in Vietnamese cuisine

Among the traditional fish sauces of the Vietnamese people, shrimp paste is perhaps the most special, not only because of its characteristic aroma and flavor but also because of its important position in typical dishes of the North.

Shrimp paste is known as a dipping sauce full of contradictions in Vietnamese cuisine: some people think of it with a wrinkled nose because of its strong smell, while others admire its unique flavor that cannot be replaced by any other spices or flavorings. Although it is not for everyone, no one can deny the important contribution of shrimp paste to the cuisine of the North, especially Hanoi, and it has even become a key ingredient in many dishes.

This traditional fish sauce is produced by fermentation with three main ingredients: shrimp, sea shrimp, clean salt and rice bran. After being carefully processed, these ingredients will be stored in jars or earthenware pots to create the finished product, a thick, brown-purple fish sauce with a strong aroma and a unique, unforgettable flavor. The way to enjoy shrimp sauce is not complicated: it can be used for seasoning, dipping directly or mixing, all of which are very delicious.

With its characteristic strong smell, shrimp paste is not a favorite dish in some less popular regions such as the South and the West. However, in the North, shrimp paste is considered the "quintessence" of cuisine, contributing to the "soul" of many dishes such as eggplant with shrimp paste, morning glory salad, pork offal dipping sauce, boiled pork, vermicelli with crab, vermicelli with shrimp paste, vermicelli with bean curd and shrimp paste or Hanoi fish cakes, even with a little hot frying fat.

Shrimp paste is often one of the picky eaters due to its strong and pungent smell. However, for those who can taste the deliciousness of salt-cured sea shrimp, shrimp paste is a rich and sophisticated condiment. When used as a dipping sauce, shrimp paste is often combined with lemon juice or a little white wine until it bubbles. Then, depending on taste, diners can add MSG, sugar, chili, garlic. Those who want to enjoy it for the first time can reduce the smell by steaming the shrimp paste before eating, both ensuring hygiene and reducing the strong smell.

Among all the traditional fish sauces of Vietnam, shrimp paste is not only a culinary product but also a symbol of the diversity and richness of the country's culinary culture. The characteristic taste of shrimp paste not only contributes to the unique flavor of Northern dishes but is also the pride of Vietnamese people all over the world.