Fermented sour shrimp is made with the main ingredient of shrimp and natural ingredients available in Hue. When eating, it will have a sweet and sour taste, pungent and delightful. Easy to store, suitable for eating with boiled pork, veggies, and is an ideal gift for friends and family.
Hue fermented shrimp is a traditional Vietnamese dipping dish, originating from Hue. This local specialty usually includes mildly sour fermented shrimp and red chili sauce. Although fermented like other types of fish, shrimp sauce, the shrimp still looks very fresh. Shrimp are usually rinsed, head removed and washed in rice wine. Shrimp is then mixed with galangal, bamboo shoots, garlic, red chili pepper, fish sauce and some roasted glutinous rice.
This mixture is incubated in earthenware jars to ferment within a week, 10 days. After that, the shrimp will be red and fragrant. When using, we can add a little crushed garlic, sugar for more taste. Hue fermented shrimp is usually served with thinly sliced boiled pork, green banana, young fig or just eaten with hot rice. Rice paper rolled with pork, veggies, topped with Hue fermented shrimp is also very easy to make, appetising and loved.
Instructions for use:
Hue fermented shrimp sauce is suitable to accompany boiled pork, veggies, hot rice, or served with meat rolls, vermicelli, etc.
Possible to add minced garlic, sugar, mix well to your taste before serving
Once opened, store in the refrigerator and can be used for 15-20 days.
See details of production date and expiry date on the package.