Various kinds of nuoc mam (fish sauce) are now being produced in Vietnam. Among them, Gia Vien mam tep is still a special kind that is extensively interested to locals of Ninh Binh.

As a plain district, Gia Vien’s locals have long been fond of making mam tep, which is processed from tiny shrimps. Tiny shrimps must be fresh and old with indigo-blue round bodies. They should be wiped before being dried. The next step is to roast powdered grilled rice, which is then mixed with salt and pounded. Afterwards, mixing dried tiny shrimps with pounded powdered grilled rice and putting the mixture into a jar which is covered tightly for one month or more.

Mam tep is scarlet, well smelt and delicious. Mam tep can be fried with thit ba chi (lean and fat pork).

Huy Hoàng