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Hue, the ancient imperial city of Vietnam, is well-known for its unique and sophisticated cuisine. The flavors of the traditional dishes of Hue are often characterized by a harmonious balance of sourness, sweetness, fragrance, and richness. One particularly popular aspect of Hue cuisine is the art of preparing sour shrimp paste, also known as mám ruốc chua. This delightful condiment adds depth and complexity to a wide variety of dishes, elevating them to new levels of deliciousness. In this guide, we will explore the techniques and ingredients required to create the perfect balance of sourness, sweetness, fragrance, and richness in both Hue sour soup and sour shrimp paste. Whether you are a seasoned chef eager to explore new flavors or a culinary enthusiast looking for a taste of Hue’s distinctive cuisine, join us as we delve into the secrets of creating these exquisite Hue delicacies.
Sweet and sour shrimp paste is a specialty of Hue that is loved by many people because of its characteristic flavor. Therefore, lassho.edu.vn will guide you to make this fish sauce! Let’s go to the kitchen!
Prepare
10 Minutes Processing
30 Minutes For
4-5 people
Ingredients for Hue sweet and sour shrimp paste
- 500g ground shrimp or white shrimp
- 1 cup cold milled rice
- 1 bulb of garlic
- 1 galangal
- 10 chili peppers
- Spices: Pure fish sauce, 40 degree white wine, sugar, honey
- Tools: Pot, knife, cutting board, plastic jar
Good tip
– To make sweet and sour shrimp paste delicious, you can choose ground shrimp or white shrimp for processing. But now most people when making shrimp paste often choose shrimp paste because this shrimp lives in fresh water, less fishy smell.
– You should choose fresh crayfish, firm meat when making shrimp paste will be tougher and more delicious. So when buying shrimp, you choose fresh shrimp, alive, struggling, shell still hard, body is white in color and legs stick to the body.
Ingredients for Hue sweet and sour shrimp paste
How to make Hue sweet and sour shrimp paste
Step 1Process materials
Fresh shrimp you buy, use scissors to cut off the head, remove the black thread from the back, squeeze out the excrement, then rinse with water and dry. After that, you let the shrimp soak in white wine for 1 hour and then take it out to dry in the sun for about 3 hours.
Process materials
Chili, you wash it with water, remove the stem and dry.
The galangal tubers you peeled and washed, garlic peeled whole. Then you use 1/2 part of garlic to slice, 1/2 part of galangal , then put it in the sun to dry for 30 minutes. The remaining galangal and garlic are kept, then put in a mortar and pound with 5 chili peppers.
Good tip:
– How to remove the fishy smell of shrimp, in addition to the above way of soaking in wine, you can mix a little salt in the water , using salt water to wash the shrimp will help shrimp have a delicious crunch.
– When removing shrimp thread, to make it easy , use a sharp bamboo toothpick to gently pull out the shrimp thread to avoid breaking.
Step 2Cooking fish sauce
You put 2 cups of fish sauce, 2 cups of sugar in the pot and cook on low heat, until the sugar dissolves, then turn off the heat to let the fish sauce cool.
Cooking fish sauce
Step 3Marinated shrimp
You put all the shrimp in a bowl with garlic, galangal, crushed chili with 1 cup of honey and garlic, galangal, dried chili.
Then add 1 cup of cold ground rice, cooked sugar fish sauce and mix well.
Marinated shrimp
Step 4Soak shrimp
You put the shrimp that has been mixed with the above spices into a clean plastic or glass jar and then pour the soaked water in so that it covers the shrimp’s face.
Then, you use a blister to compress the shrimp and then close the lid. Next, you leave the jar of shrimp to dry in the sun for 5-7 days until you see the shrimp turn red, then the shrimp is cooked.
Soak shrimp
In addition, if you make fish sauce on days without sunshine, you can leave the jar of shrimp paste near the kitchen for 10-15 days.
When the shrimp is cooked, to make the sauce more delicious, you should add shredded papaya to the jar, mix well and add a little sugar to create a sweeter taste. After that, you soak the fish sauce for another 2 days to allow the papaya to absorb the spices.
Step 5Finished product
Shrimp paste served with rice
With just a simple way, you have finished shrimp paste. The dish looks so attractive that everyone wants to try it right away. What are you waiting for without going to the kitchen to show off your talents for the whole family!
Enjoy
Shrimp sauce has a natural red color that is quite eye-catching and looks very delicious, the characteristic aroma of fish sauce with shrimp still retains the sweet and chewy taste of meat, crunchy papaya is really great.
Note when making Hue sour shrimp
When making Hue sour shrimp paste, you need to close the container to prevent air from entering, causing the shrimp paste to be damaged and difficult to ferment . You should keep it at normal room temperature, or put it in the refrigerator to use it for 6-12 months.
When taking sour shrimp paste , you should also use a clean spoon and chopsticks to avoid spoiling the sour shrimp paste . When the jar of sour shrimp paste shows signs of color change, odor and scum on top, you should not continue to use it.
Note when making Hue sour shrimp
See more : 15 delicious dishes on Tet holiday in the Central region
Hue sour shrimp sauce served with what?
This Hue sour shrimp paste dish you can eat with hot rice, use it to dip with boiled pork, add a little raw vegetables, star fruit, herbs or add to salads.
Hue sour shrimp paste served with rice and vegetables
Reference: What do shrimp make delicious?
Hopefully, through the above article, it will help you pocket for yourself how to make sweet and sour shrimp paste from Hue that is both delicious and easy to make! Good luck!
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lassho.edu.vn
In conclusion, making Hue sour shrimp paste, sweet, fragrant, and rich is a culinary art that requires time, patience, and attention to detail. The process of fermenting shrimp paste to obtain a sour taste is a laborious task that yields a unique and tangy flavor. Adding sweetness to the dish involves careful balance and the use of natural sweeteners to enhance the overall taste. Fragrance and richness are achieved through the selection of aromatic ingredients and the proper techniques in cooking. By following these steps, one can create a delightful blend of flavors that captures the essence of traditional Hue cuisine. Experimenting with different variations and individual preferences can further elevate the taste, making it a truly unforgettable dining experience.
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