When searching for Mắm Tôm, you may come across a similar ingredient called Mắm Ruốc, also labeled as shrimp sauce. This fermented shrimp paste sauce is almost identical to Mắm Tôm and can be used as a substitute if Mắm Tôm is unavailable. The only difference is that Mắm Ruốc is made using a different type of small fish and typically appears much darker in color.
Both of these shrimp paste have a strong smell that may not be pleasant to everyone. It’s a good idea to keep it in an airtight container and use it in a well-ventilated area. Once opened, it’s best to store it tightly sealed in the fridge, as the cold temperature helps to reduce the smell.
How to Make the Dipping Sauce for Chả Cá Lã Vọng with Mắm Tôm
To make the dipping sauce for Chả Cá Lã Vọng, mix a bit of fermented shrimp sauce with water, sugar, lime juice, garlic, and chili peppers. The additional ingredients tame the flavor of fermented shrimp and make it more palatable. Click here for the full recipe.