Shrimp paste
Shrimp paste is not only a dipping sauce but also a cultural symbol, a unique masterpiece that no place in the world dares to replicate. And especially, we will explore what foreigners think about Vietnam's shrimp paste. Will they be fascinated or will they run away? First, let's see what kind of shrimp paste has the whole world buzzing. Shrimp paste is essentially a fermented seasoning made from small shrimp like shrimp ru and shrimp moi mixed with sea salt and then fermented in ceramic jars or clay pots for 3 to 6 months, sometimes even a year.
The result is a thick, dark purple sauce that captivates with a scent that awakens all the senses and a rich salty-sweet flavor that makes you remember it forever after just one taste, whether positively or negatively. For Vietnamese people, shrimp paste is the soul of rustic meals, a bubbling dipping sauce next to a plate of fried tofu or boiled meat, a dish that is now rarely eaten. But for foreigners, shrimp paste can be a true culture shock.
So what makes shrimp paste a unique dish?
Historically, it has existed since the Ly and Tran dynasties over a thousand years ago. Back then, Vietnamese people in coastal areas like Thanh Hoa and Hai Phong devised a way to ferment small shrimp with salt for preservation. Because at that time, there were no refrigerators and no other preservation methods except for salt. The result was not only a long-lasting dish but also a very unique and delicious seasoning that even kings adored. Some documents state that King Gia Long, before ascending the throne, loved eating shrimp paste. In fact, shrimp paste was even used as a tribute for trade throughout Southeast Asia. With such a historical background, shrimp paste deserves to be the ancestor of fermented dishes and a source of pride for Vietnamese people. One thing that makes shrimp paste unmatched is the artisanal method of making it.
To create a proper jar of shrimp paste, one must go through the following steps. First is selecting the shrimp. Of course, it must be fresh shrimp. The shrimp must be caught directly from the sea, still alive. The fresher the shrimp, the better the paste. Next, the shrimp will be cleaned, mixed with sea salt according to a secret family recipe, usually three parts shrimp to one part salt. After that, the mixture is tightly packed in a clay pot and fermented for 3 months to half a year for the shrimp to naturally decompose and ferment. Sunlight and time are the magicians that create the distinctive aroma of shrimp paste. Good shrimp paste must have a natural dark purple color, a moderate thickness, and a strong smell that is not pungent.
In the famous trades in Thanh Hoa and Hai Phong, they still maintain the method of fermenting shrimp in clay pots, without machinery or chemicals. This artisanal process gives shrimp paste its soul, vastly different from the bland industrial seasonings out there. Speaking of shrimp paste, one cannot help but praise its unique flavor. Shrimp paste is one of the symphonies of salty flavor from salt, the sweet taste from shrimp, and the alluring strong aroma that hits the senses. Just opening a jar of shrimp paste makes the whole kitchen come alive. When mixed correctly, adding lime, sugar, and chili, and whisking until frothy, shrimp paste transforms into a divine dipping sauce. It brings a rich flavor that elevates every dish from boiled vegetables, boiled meat, to fried tofu.
Imagine a crispy fried tofu piece dipped in a frothy bowl of shrimp paste; taking a bite makes the whole world of flavors explode in your mouth. And there are many dishes that do not taste right without shrimp paste. Compared to other seasonings like Japanese soy sauce, Thai nampla, or Korean bean sauce, shrimp paste has a very distinct personality. It is not as gentle as miso, nor as salty as Thai fish sauce, but a balance between strength and delicacy.
Some say that shrimp paste is something that either makes you fall in love madly or makes you run away. Each dish highlights a superpower of shrimp paste. In fried tofu with shrimp paste, it is the soul that transforms tofu, rice paper, and boiled meat into a flavor party. In cha ca La Vong, the sweet and sour shrimp paste combined with herbs makes the fish's flavor unmatched. Finally, shrimp paste is unique because no place in the world can replicate it. Although some countries like Thailand, Japan, or South Korea have fermented seafood dipping sauces, they all lack the soul and uniqueness of shrimp paste. It is not an exaggeration to say that shrimp paste is a specialty that only Vietnam has, and only Vietnamese people fully understand its greatness and know which dishes to pair it with. Now, let's go abroad a bit to see what foreigners think about shrimp paste. For Vietnamese people, most of us can enjoy shrimp paste.
But what about foreigners?
The first reaction of most foreigners when they smell shrimp paste is panic. The strong, pungent smell of shrimp paste, especially the unprocessed kind, makes them grimace, cover their noses, and even run away. An American travel blogger once wrote on X, "Opening a jar of shrimp paste, I thought the whole room was under attack by the smell of rotten cheese mixed with spoiled fish." In various YouTube videos about Vietnamese cuisine, many tourists compare the smell of shrimp paste to that of old shoes. An Australian YouTuber humorously said, "I think shrimp paste is the secret weapon of the Vietnamese; just opening the lid will make the enemy flee. But don't worry, that's just the first impression."
The super interesting thing is that once they get past the smell barrier, many foreigners are completely conquered by the taste of shrimp paste. When mixed correctly and whipped until frothy, shrimp paste is very delicious. A British YouTuber, after trying fried tofu with shrimp paste in Hanoi, exclaimed, "The smell is terrible, but the taste is like a party in my mouth. I've never eaten anything so strange yet so delicious." Many tourists also praise shrimp paste for making Vietnamese dishes unique and unmatched. Some even bring shrimp paste back to their countries to show off to friends, even wrapping it in 10 layers of bags to avoid causing a scene at the airport. A cute point is that foreigners often feel awkward when facing shrimp paste.
Because pure shrimp paste is very salty. Many people have dipped raw shrimp paste with boiled vegetables and ended up wanting to cry because it was too salty. But when guided by Vietnamese people on how to mix shrimp paste and how to dip it, they realize, "Oh, so that's how it's done." Foreigners who have lived in Vietnam for a long time often have a deeper perspective on shrimp paste. They see shrimp paste not just as a dipping sauce but as a cultural symbol. The funniest thing is that many foreigners, after falling in love with shrimp paste, find themselves in a dilemma. How to bring it back to their country?
Shrimp paste is so potent that they fear being banned at the airport or being kicked out of their homes by their families. A German tourist shared, "I bought a jar of shrimp paste in Hanoi, but my mom said if I open it in the kitchen, I will have to sleep in the garden." Nevertheless, many still find ways to buy industrially bottled shrimp paste that is more sealed and, of course, less smelly to satisfy their cravings. Some even creatively use shrimp paste in Western dishes, like mixing it into pasta or making salad dressing, which makes Vietnamese people exclaim, "This is truly the pinnacle of integration."
In addition to the above reasons, shrimp paste has countless secrets that will amaze you. Here are a few interesting facts you may not know about shrimp paste, the unique dipping sauce that can only be found in Vietnam. Mixing shrimp paste is an art, and the person mixing it is an artist performing a dance in the kitchen. Pure shrimp paste is very salty, so it must be mixed correctly: add sugar, lime, chili, and sometimes people add hot oil to enhance the aroma. Then whisk vigorously to create a frothy, fragrant light purple dipping sauce that makes you want to eat it right away. In Hanoi, famous fried tofu shops have artisans who mix shrimp paste with lightning-fast techniques that leave customers applauding.
Another interesting fact is that shrimp paste is not only delicious but also quite nutritious.
The fermentation process creates enzymes, amino acids, and micronutrients that enhance the flavor of shrimp paste and aid digestion. Shrimp paste also contains protein and minerals from shrimp that are good for the body, of course, if eaten in moderation. Because its flavor is very salty, you should dilute it and not overuse it. A properly mixed bowl of shrimp paste with boiled vegetables is a delicious and healthy way to eat. Shrimp paste is not only on the dining table but also penetrates popular culture. Many songs, many folk sayings, and even Vietnamese comedies mention shrimp paste as a symbol of rusticity.
In Northern comedies, shrimp paste is often used to create laugh-out-loud situations, such as a character being shocked by the smell of shrimp paste. Or even on social media, when people dislike each other, they pour shrimp paste into each other's houses. On social media, shrimp paste is also a very hot topic. Videos of foreigners trying shrimp paste on YouTube and TikTok attract millions of views with expressions ranging from panic to fascination. Shrimp paste is indeed a star of Vietnamese cuisine. Thus, we have gone through a long journey of shrimp paste. The next time you dip a piece of tofu in frothy shrimp paste, remember that you are tasting a whole cultural heritage.