Hue Fermented Shrimp Paste "Bà Giáo Khỏe" 16oz

Shrimp paste is a type of paste made from shrimp. However, its color and flavor are different from shrimp paste. Shrimp paste is not as pungent as shrimp paste, it is made from fresh shrimp, large ones are stir-fried with a little bit of salt. Let it soak in salt for a few hours, then spread evenly on a clean cement yard, let it dry for about an hour, then grind it finely with white salt according to the formula 3 shrimp to 1 salt. After that, put it in a basket, underneath there is a basin, pot, or pan to catch the dripping paste. Carefully make it flat, sprinkle a thin layer of salt powder, cover with cloth, and net to keep flies and mosquitoes from laying eggs.

For about thirty days, the fish sauce ferments, turning from a purple color to a bright red and developing a fragrant smell, indicating that the fish sauce is ready to eat. To make the fish sauce more flavorful, spices are added. The main spices for fish sauce are ginger and minced galangal, squeezed with a little lime juice. Fish sauce can be enjoyed without rice. To dip vegetables, add some boiling water or rice water to dilute it, creating a unique dipping sauce typical of coastal regions.

Fermented shrimp paste can be diluted with water to make dipping sauce and used as a seasoning when cooking vegetable soup or stir-frying with pork belly