1. Sour shrimp paste
Referring to sour shrimp paste, people immediately think of the famous Hue specialty gift, with red shrimp au neatly arranged in a jar with sticky rice, garlic, galangal, salt, and chili in proportions. certain. This fish sauce dish is remembered by its sour, pungent and salty taste, very strange and also very “giving rice”.
In order to produce a delicious and sour shrimp paste dish, the ingredients must be carefully selected. Shrimp to make fish sauce must be fresh shrimp, the size of two knuckles, not too big. Shrimp and other ingredients must be handled thoroughly, the raw shrimps are removed from the head, soaked in alum and white wine twice for the shrimp to be cleaned, then mixed with other ingredients and kept in an airtight container for about a week, until the shrimp is red, it can be used.
2. Beef sauce
Bo hoc sauce (transliterated from Khmer as pro-hok) is a popular dish, considered the “soul” to make many delicious dishes of the Khmer people in the South. The ingredients to make beef sauce are fish, but the most delicious must be the fish sauce made from snakeheads. Brewing a jar of beef sauce is not simple. On the contrary, it is elaborate, goes through many stages, and takes 4-6 months to be used.
Bo hoc sauce can be eaten raw, add lemon, sugar, garlic, chili as a dipping sauce or used to cook soup, stock or cook vermicelli soup. Beef sauce is often present on the tables of Khmer families in the South.
3. Seasoning sauce
Mam seasoning is a common dipping sauce, popular in the meals of the Central people, especially the dreaming Hue people. Fish sauce should be made from fish such as scads, herring, coal rice… Basically, fish sauce should have two types: whole fish sauce and pureed seasoning sauce. Both types of fish sauce need to be brewed for about 3 months before the finished product. Fish sauce is often used as a dipping sauce, served with rolls, boiled meat because of its delicious and rich flavor.
4. Shrimp paste
Shrimp paste is a famous dish of the North, often used as a dipping sauce or to prepare other dishes such as civet, vermicelli, vermicelli, vermicelli … to help increase the flavor of the dish. Referring to shrimp paste, people often refer to Thanh Hoa, the place where delicious quality shrimp paste is born.
Delicious shrimp paste is usually purple or pink and smooth, with a mild salty taste, with a natural aroma of ingredients, not a strong fishy smell. Moderate consistency. When eating, shrimp paste is often mixed with lemon juice, a little white wine, sugar, etc. to be less harsh. Depending on the dipping dish, you can add a little hot oil to increase the fatness of the fish sauce.
5. Chau Doc fish sauce
Located at the confluence of Hau river, Chau Doc is famous for its fish specialties. One of them is the delicious fish sauce. According to the people here, any type of fish can be used to make fish sauce, but fish sauce made from tough fish such as snakehead fish, catfish, choke fish, pinnacle fish, spirit fish, etc. produce a more delicious finished product.
Each type of fish sauce gives a different flavor, so it is necessary to choose the right type of fish sauce to process the dish. For example, fish paste, fish spirit is often used to cook fish sauce hot pot, while snakehead fish sauce used to make chung sauce will be delicious.