Makes about 1 1/3 cups (serves 6 to 8) (serving size: 1 tbsp.)

In Vietnam, Hanoi-style salmon usually comes with this pungent sauce. The key ingredient, fermented shrimp paste, is beloved across Southeast Asia. This sauce goes with Hanoi-Style Salmon with Turmeric and Dill, which is delicious on its own, topping noodle bowls, or rolled into spring rolls.

How to Make It

Step 1

In a small bowl, whisk together 6 tbsp. warm water with the sugar until sugar is dissolved. Whisk in remaining ingredients.

Step 2

Make ahead: Up to 1 week.

Chef's Notes


*Available at Asian grocery stores; also called terasi (Indonesian), belacan (Malaysian), and kapi (Thai). "Fermented" may not appear on labels; look instead at the color--it should be purplish gray (not red).

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