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 ...

'Mam tep' (shrimp paste) may sound quite intimidating dish, but don’t let the pungent smell prevent you from trying the interesting specialty of Gia Vien district, Ninh Binh province. 'Mam tep' ...

Shrimp paste is a classic ingredient in Cantonese cuisine and Tai O's family shrimp paste factory makes some of the best. The briny aroma of the Cheng Cheung Hing shrimp paste factory has lingered on ...

The grassy notes of rau muong are accentuated by the earthiness of briny mam tom in this 5-minute stir-fry from Diep Tran, chef and owner of the recently closed Good Girl Dinette in Highland Park. Mam ...

Shrimp paste is one of those ingredients that - like durian - tastes much better than it smells. What is it? A paste made from pounded shrimp that are salted, fermented and dried. It's used in some ...

Sawadeekap! It’s Oy’s Thai styled Shrimp Paste Fried Rice! This is a traditional Thai recipe that truly sets itself apart from all the other variations of fried rice. At first glance, shrimp paste ...

Challenged by Gilt Bar‘s Manny Sofios with shrimp paste, an Asian condiment made from fermented shrimp, Sunda bartender Nahm Kim used its salty funk to accentuate the sweetness of a caramel syrup. To ...

Shrimp paste (gapi) is the true soul of Thai cooking, so don’t let the pungent aroma put you off and a little goes a very long way in adding real depth to the dish. Like all stir-fries, make sure you ...

The Thai dish of khao kluk kapi has always reminded me of a painter’s palette – it’s a colourful mix of ingredients surrounding rice that’s been stir-fried with fermented shrimp paste. And as with an ...

Pork offal with shrimp paste is a dish many foreigners approach with caution, but one adventurous traveler was pleasantly surprised. Choi Jongrak, a South Korean content creator, has lived in Ho Chi ...

“My sister Điệp makes this beautiful soup on holidays like Tết, the Lunar New Year,” Cuong Pham, founder of cult- and chef-favorite Red Boat Fish Sauce writes in his cookbook of the same name, ...