Fermented Fish Paste Ground by Healthy Mrs. Giao 420g

Mắm cá sặc is a type of fish sauce made from white silver fish with tiny shiny scales like glass, a freshwater fish species in the southwestern region of Vietnam. The people in Chau Doc, An Giang province, salt and ferment the sặc fish to make fish sauce following a traditional recipe passed down through generations. Bà Giáo Khỏe sặc fish sauce is a famous brand in this mountainous region.

Fermented fish sauce just needs to be mixed with chili, garlic, sugar, a little lime, then served with fresh vegetables, white rice also makes your meal delicious. Fermented fish sauce with stir-fried meat, eggs, mushrooms is also a favorite dish for many people. Making a bowl of fermented fish sauce in the rainy season is beyond words.

Fermented fish sauce combined with linh fish sauce makes a delicious and authentic Miền Tây (Western region) noodle soup. These two types of fish sauce complement each other perfectly, creating a flavorful broth. Fermented fish sauce is also used to cook fish hotpot; a hotpot without fermented fish sauce and linh fish is considered to lack the soul of the dish, no longer representing the essence of Miền Tây fish hotpot.

Fermented fish sauce can also be used to braise with other types of fish or braise with pork belly to eat with rice, raw vegetables, and green mangoes, all are very delicious!