Mắm Tép, or Vietnamese pickled shrimp paste, is a pungent and flavorful condiment that's a staple in many Vietnamese kitchens, particularly during Tet (Lunar New Year). Its intensely savory aroma and umami richness add a unique depth to countless dishes, from rice porridge to spring rolls. This vibrant paste, often a deep reddish-brown hue, is made through a fermentation process that requires time and patience, resulting in a complex flavor profile unlike any other. The pungent aroma, while initially startling to some, is deeply rewarding once experienced, offering a surprisingly addictive briny-sweetness. Beyond its culinary use, Mắm Tép represents a significant part of Vietnamese culinary heritage, passed down through generations.
This easy-to-follow recipe will guide you step-by-step through the process of creating your own batch of authentic Mắm Tép, allowing you to experience the magic of this beloved Vietnamese condiment. From selecting the freshest shrimp to understanding the crucial fermentation process, we'll cover everything you need to know to successfully prepare this delicious and traditional treat.
Tools Needed
- Basket
- Pot
- Jars
- Bamboo stick or chopsticks
- Plate
Ingredients
- Silver shrimp: 1 kg
- White wine: 0.5 liters
- Salt: 1 tablespoon
- Rock sugar: 0.5 cup
- Brown sugar: 0.5 cup
- Fish sauce: 1 cup
- Garlic: 200g
- Chili pepper: null
- Ginger: 200g
- Galangal: 200g
- Guava leaves or star fruit leaves: null
Step-by-Step Instructions
Step 1. Prepare the Shrimp and Brine
- Wash silver shrimp thoroughly. Soak in white wine (0.5 liters) and salt (1 tablespoon) for 5 minutes.
- Remove shrimp from wine mixture and drain. Cut off shrimp heads and remove the black/yellow thread on the back.
- Rinse the shrimp again thoroughly with water until clear.
Step 2. Make the Pickling Sauce
- In a pot, combine rock sugar (0.5 cup), brown sugar (0.5 cup), and fish sauce (1 cup). Add half a tablespoon of salt. Cook until the sugar dissolves completely without stirring.
- Let the sugar-fish sauce mixture cool down.
- Slice garlic, chili pepper, ginger, and galangal thinly.
- Once cool, add the sliced garlic, chili, ginger, and galangal to the sugar-fish sauce mixture and mix well.
Step 3. Pickle the Shrimp
- Add the shrimp to the mixture, ensuring it's fully submerged. Add a tablespoon of white wine and mix gently.
Step 4. Jar and Cure the Shrimp
- Pack the shrimp into sterilized jars, leaving some space at the top. If available, add guava or star fruit leaves.
- Let the jars sit in the sun for a few hours daily for about two weeks until the shrimp turn a deep red color.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Use small freshwater shrimp for the best flavor.
- Removing the black thread from the shrimp helps prevent a black discoloration during pickling.
- Soaking the shrimp in wine creates a beautiful red color.
- The sugar helps prevent the shrimp from becoming mushy and maintains a crispy texture.
- Galangal adds fragrance; ginger can be used as a substitute.
Nutrition
- N/A
FAQs
1. How long does it take to make Mắm Tép?
The fermentation process takes at least 2-3 weeks, sometimes longer depending on temperature and shrimp quality. The initial preparation is quicker.
2. Can I use frozen shrimp to make Mắm Tép?
It's best to use fresh shrimp for optimal flavor and texture. Frozen shrimp can work, but ensure they are completely thawed and patted dry before using.
3. What if my Mắm Tép smells too strong or off?
A strong, pungent smell is normal. However, if it smells overly sour or rotten, discard it. Improper fermentation or spoilage could be the cause.
Making your own Mắm Tép is a rewarding experience, connecting you to Vietnamese culinary traditions while adding a unique flavor to your meals. Enjoy the satisfying result of your homemade pickled shrimp, perfect for adding a burst of umami to your favorite dishes this Tet season and beyond. Now go forth and create your own delicious batch of Mắm Tép!