Vietnamese Shrimp Paste Sauce Recipe (Mam Tom)

As I promised earlier this week, here's the recipe for the condiment that traditionally accompanies the Northern Vietnamese dill fish dish. The dipping sauce is called mắm tôm, which literally translates to "fermented shrimp sauce". It's made from fermented shrimp paste sauce (mắm ruốc, whose aroma smells very pungent), garlic, sambal oelek chile paste, sugar and freshly squeezed lime juice. The preparation is very similar to mắm nêm, the dipping sauce used for bỏ nhúng dấm (Vietnamese beef fondue), except it doesn't contain pineapple. Both spicy sauces are very strong in taste, so if fermented paste is too overwhelming for your palate, you could ultimately use nước mắm chấm (fish sauce) for a milder flavor.

Enjoy this authentic recipe!

Bun Bo Hue Recipe (Hue-Style Vietnamese Beef Noodle Soup)

If you're familiar with phở, bún bò Huế is another beef rice noodle soup. The beef soup dish originated in the city of Huế, the old imperial capital of Vietnam. Like traditional phở bò, the broth of bún bò Huế is simmered with beef bones and Asian spices such as ginger, but the similarities pretty much end there. The real difference is that the broth is finished with lemongrass and red chiles.

I made a very basic soup with thinly sliced beef shanks, but some people are more adventurous and add pig knuckles, congealed pig blood called huyết (which I do not like), and serve shrimp paste on the side as a condiment. I garnished the soup with the commonly used bean sprouts, lime wedges, cilantro and raw sliced white onions, thinly sliced purple cabbage and shredded iceberg lettuce. Purple cabbage makes sense because it most closely resembles the texture of banana flowers, which are traditionally included in bún bò Huế. The taste is obviously different though.

Once the dish is prepared, everyone should roll up their sleeves and commence slurping down the bowl of beef broth in front of them. This is not a subtle dish; your taste buds will be bombarded with sweet, savory and spicy flavors. My mouth waters just thinking about it!