However, the gourmets prefer to serve it raw because the original taste is intact. Some people often boil it to sterilize it before eating. Shrimp paste can be served directly as a dipping sauce. II - What is Vietnamese shrimp paste used for? 1 - Dipping sauce from Vietnamese fermented shrimp pasteīun dau mam tom is a specialty of Hanoi - Source: bmtcogi Remember not to preserve it in the refrigerator unless you want the space inside to cover with its smell for months. ![]() You must tighten the cap carefully and put it in a cool, clean area, away from the sunlight. When the color changes from purple to black, it is no longer edible. Note that Vietnamese mam tom should be used for 15 - 20 days after the bottle is open. The typical flavor of the dish makes it difficult for the taster to realize which one is clean and which is not. Many people are really afraid of the safety since the shrimp is not cooked under heat but processed raw from the start to the end. The stink of Vietnamese shrimp paste is likely to attract a lot of insects during the brewing and preserving, which can cause stomach aches for the eaters. The matter relating to shrimp paste that concerns many people is hygiene. Vietnamese fermented shrimp paste is the soul of several special dishes of the country, such as Bun dau mam tom (Cold rice vermicelli with tofu and shrimp paste), Bun oc (Snail vermicelli soup), Bun rieu (Vermicelli and sour crab soup), Cha ca La Vong (La Vong grilled fish). However, no one can deny that shrimp paste somehow makes the culinary art of Vietnam. ![]() In fact, it is as controversial as durian, some run away right from the first breath, and some say it is the most wonderful sauce in the world. You may wonder why people can eat such disgusting food like that. Vietnamese shrimp paste is a unique dipping sauce and seasoning - Source: tgdd A delicious shrimp paste is one that has a dark purple and a salty, ill-smelling taste. As compared to fish sauce, shrimp paste is much more putrid. That is an extremely strong scent that is said to be nothing different from the smell of the body of an animal that died for days. ![]() It, together with salt at high content, helps control the decomposition of bacteria, resulting in the fact that the output has the odor of this enzyme. During the process, the enzyme in the intestine of the marine creature plays an essential role. It is made commonly from sea shrimps or acetes and salt in fermentation to have a desired flavor and color. Shrimp paste is a unique dipping sauce and seasoning for Vietnamese people. I - What exactly is Vietnamese shrimp paste? If you are wondering what Vietnamese shrimp paste is, and how it is made, Localtravelidea will answer them all in this writing. Much as its taste is strong and unpleasant, it is an indispensable part of Vietnamese cuisine. Vietnamese mam tom is made by mixing the shrimp with salt and pickling for a long period of time.
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