Meaning and uses of the product: Mam Ruoc is a cooking auxiliary, and the dipping sauce is too familiar and indispensable in daily cuisine. The famous dishes of Hue such as beef noodles, and mussel rice won't be delicious without Mam Ruoc. To Hue people, everyone often uses Mam Ruoc to add flavor to the soup, and stew fish, perhaps that's why the cuisine here is always richer and more special than anywhere else.

Dimensions/weight:

Material: Krill, tiny shrimp

Production Technique: Traditional craft

Price (VND): From 40.000 VND/400gr jar

Production and business establishments: Co Ri, Ba Due... and in specialty supermarkets as well as markets such as Dong Ba market, Ben Ngu market, An Cuu market... và ở các siêu thị đặc sản cũng như những khu chợ như chợ Đông Ba, chợ Bến Ngự, chợ An Cựu….

How to make Hue Mam Ruoc

Hue Mam Ruoc is made from krill or tiny shrimp. After catching or buying Krill or tiny shrimp, wash then stir-fried briefly with a little grain of salt. Leave a few hours for the krill to soak up the salt, spread it out evenly to dry for about an hour, and then put it in a stone mortar pounding with acceptable white salt in a ratio of 3:1 krill and salt.

Then pour it into the basket, and use something to catch the dripping water. Make it flat, sprinkle it with a thin layer of flour salt, then cover the cloth and nylon to seal it. For about 10 days, Mam Ruoc will ferment sourly, whenever the pickles from purple bruises turn bright red and smell fragrant, the fish sauce is ripe and can be eaten.

The sauce has gradually become an indispensable spice in all Hue dishes. If anyone is used to this taste, it is impossible not to have it in the daily meal of family. Whether the beef noodle bowl becomes rich or not, whether the mussel noodle bowl becomes delicious or not is thanks to this source. If you have the opportunity to come to Hue, do not forget to buy Mam Ruoc as a gift for relatives or friends.