Vietnamese
Mắm tôm
/MAHM TOHM/
Mắm tôm is a profoundly pungent, fermented shrimp paste, an iconic cornerstone of Vietnamese cuisine, especially in the North. Far more than a mere condiment, its intensely savory, umami-rich profile and distinctively strong aroma evoke powerful reactions, often challenging for newcomers yet deeply cherished by connoisseurs. For those who embrace it, mắm tôm represents a visceral connection to home, cherished traditions, and the authentic, unvarnished flavors of Vietnamese street food, proving itself indispensable and irreplaceable in dishes like bún đậu mắm tôm.
Lit. Shrimp paste
Mắm tôm is used as a dipping sauce, a marinade, or an ingredient in various Vietnamese dishes, most famously in bún đậu mắm tôm (vermicelli noodles with fried tofu and mắm tôm). It is also used in other noodle soups and stir-fries.