Vietnamese Shrimp Paste (Mắm Tôm): The Funky Umami Secret

Mắm tôm is a thick, purple-pink paste made from fermented ground shrimp and salt. Its intense, briny aroma might surprise you at first, but it's the soul of bún đậu mắm tôm, bún thang, and many northern Vietnamese dishes.

Look for jars with a deep colour and no separation. Quality brands use only shrimp and salt. A little goes a long way—dilute with lime, sugar, and chilli for a dipping sauce, or stir a small amount into broths and stir-fries.

Store in the fridge after opening. If the smell is too strong for your kitchen, use it in a well-ventilated area or opt for the milder mắm nêm (fermented fish sauce) in similar recipes.