Home Popular dishes Fermented fishes or shrimps

Fermented fishes or shrimps

 

Mam tom chua

Mắm tôm chua

Mắm is a Vietnamese term for fermented fish or shimps. Mắm is used as main course, ingredients or condiments. The types of fish most commonly used to make mắm are catfish, snakeheads, and mackerels. The fish flesh remains intact (this is how it is different from nước mắm), and can be eaten cooked or uncooked, with or without vegetables and condiments.

 

 

 

 

 

 

 

Name

Description

Mắm tôm

Made from fermented shrimps.

Mắm cá thu

Made from mackerel fish. This is usually made in Bình Định province.

Mắm nêm

Usually made from round scad fish. This is a dish of Central Vietnam.

Mắm tôm chua

Made from shrimp, green papaya. This is a dish of Huế city.

Mắm ruốc

Made from krills. This is a dish from Central Vietnam.

Mắm cá linh

Made from a kind of fish that immigrates to Mekong delta every flood season from Tonlé Sap, Cambodia.

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