Mam Ruoc
フエ料理の隠し味！ブンボフエのスープを決定づける強烈な塩辛
Description
A fermented paste made from tiny acetes shrimp. Drier and saltier than Mam Tom, it is the secret umami weapon in Hue cuisine like Bun Bo Hue.
Classification: Fermented Paste
Shops selling Mam Ruoc
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Acetes shrimp(Ruoc)
- Salt
Instructions
- (Condiment) *Dissolved into broths or stir-fried with pork belly and lemongrass.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Kapi (Thai shrimp paste), Salted Ami shrimp
Pairing
Bun Bo Hue / Pork belly stir-fry
Trivia
The deep, slightly pungent richness at the bottom of a bowl of Bun Bo Hue is undeniably the work of Mam Ruoc.
Eating tips & etiquette
Unlike raw Mam Tom dips, it is generally 'heated' (stir-fried or boiled). Heating eradicates the bad smell and leaves umami.
Allergen
Shrimp