Off the shelf: The powerfully funky umami of Vietnamese fish paste — The LA Times

Read more at The LA Times

— by Soleil Ho: Fish sauce has crossed over from Vietnamese cuisine to use in all kinds of home and restaurant cooking, but it’s hardly the only fermented sea beast potion that Viet cooks love. When you’re ready to take the next step into Southeast Asian umami, get yourself a jar of fermented shrimp paste, or mam tom

Image: A stir-fry of water spinach, pork belly and garlic, all tossed with the pungent Vietnamese shrimp paste called mắm tôm. Food styled by Ben Mims, with Julie Giuffrida. Prop styling by Nidia Cueva. (Mariah Tauger / Los Angeles Times)

June 20, 2019

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