Shrimp paste

mắm ruốc

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Sold as pink- or brown-colored fermented paste in Asian markets. Packed with sodium and the taste of shellfish. Just a little bit should be added to soups like bun rieu or to sautéed seafood.