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Fish and seafood from China
Haam ha is Cantonese shrimp paste made from tiny Acetes shrimp and salt alone. The shrimp are mixed with coarse salt, ground, left to ferment in open vats and then spread thin on bamboo trays to sun-dry before regrinding. The fine, very pungent paste seasons stir-fried pork, seafood and vegetables and steamed minced pork cakes.
A short entry: the sources we found record only what is said here about Haam ha itself.
| tiny shrimp (Acetes) | |
| salt | |
| Starter | spontaneous |
Total time across the recorded steps: 30 days – 2 months
What changes: Tiny shrimp are washed and mixed with coarse salt
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Haam ha is Cantonese shrimp paste made from tiny Acetes shrimp and salt alone. The shrimp are mixed with coarse salt, ground, left to ferment in open vats and then spread thin on bamboo trays to sun-dry before regrinding. The fine, very pungent paste seasons stir-fried pork, seafood and vegetables and steamed minced pork cakes. Made in 4 steps over 30 days – 2 months. The longest step, ferment in open vats, takes 30 days – 2 months (UBC Food 2026).
| Main step | 30 days – 2 monthsReported[ubc2026] | Ferment in open vats |
|---|
Haam ha is made from shrimp and salt only, fermented in open vats first and sun-dried after, where Thai kapi is sun-dried and pounded before it ferments.
Every number is labelled with how it is known. How this atlas is made
