Mắm Tôm Dipping Sauce

Mắm Tôm Dipping Sauce

Pungent fermented shrimp paste transforms into a tangy, savory dip with lime and sugar.

Total 11 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free

Allergens

Shellfish

Mắm tôm is whisked with lime juice, sugar, and chili until frothy, balancing its sharp fermented funk with bright acidity and sweetness. This Vietnamese condiment traditionally accompanies bún đậu mắm tôm, grilled meats, or boiled snails, and a few drops of hot oil poured in at the end rounds out the aroma.

Ingredients

  • 1/2 cup mắm tôm (fermented shrimp paste)
  • 3 tablespoons sugar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 Thai chili, minced
  • 1 tablespoon rice wine
  • 1 tablespoon water

Method

  1. In a small bowl, whisk together the mắm tôm, sugar, lime juice, rice wine, and water until the sugar dissolves and the mixture turns frothy and lighter in color, about 2 minutes of vigorous whisking.

  2. Stir in the minced garlic and chili, mixing until evenly distributed.

  3. Heat the vegetable oil in a small skillet over medium-high heat until shimmering, about 1 minute.

  4. Carefully pour the hot oil into the sauce mixture, stirring immediately as it sizzles, to mellow the pungency and add aroma.

  5. Taste and adjust with additional sugar or lime juice for balance, then transfer to a small serving bowl.

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    Mắm Tôm Dipping Sauce

    Mắm tôm is whisked with lime juice, sugar, and chili until frothy, balancing its sharp fermented funk with bright acidity and sweetness. This Vietnamese condiment traditionally accompanies bún đậu mắm tôm, grilled meats, or boiled snails, and a few drops of hot oil poured in at the end rounds out the aroma.

    11 min 16 oz 35 cal

    Ingredients

    • 1/2 cup mắm tôm (fermented shrimp paste)
    • 3 tablespoons sugar
    • 3 tablespoons fresh lime juice
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 Thai chili, minced
    • 1 tablespoon rice wine
    • 1 tablespoon water

    Method

    1. 1

      In a small bowl, whisk together the mắm tôm, sugar, lime juice, rice wine, and water until the sugar dissolves and the mixture turns frothy and lighter in color, about 2 minutes of vigorous whisking.

    2. 2

      Stir in the minced garlic and chili, mixing until evenly distributed.

    3. 3

      Heat the vegetable oil in a small skillet over medium-high heat until shimmering, about 1 minute.

    4. 4

      Carefully pour the hot oil into the sauce mixture, stirring immediately as it sizzles, to mellow the pungency and add aroma.

    5. 5

      Taste and adjust with additional sugar or lime juice for balance, then transfer to a small serving bowl.