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Fish and seafood from Vietnam
Mắm ruốc Huế is a dipping paste of tiny sea shrimp (ruốc, called khuyết in Huế) fermented with salt to about 10–12% salt. Mắm ruốc in general is fermented in the sun, some makers adding rice wine and sugar, for 6–9 months. Salt-tolerant Lactobacillus fermentum is the lactic bacterium found in the Huế paste.
| Ruốc (con khuyết), tiny sea shrimp | [thuy2019][phan2024] |
| Salt | To about 10–12% salt in the product[thuy2019] |
| Rice wine and sugar | Named for mắm ruốc in general, not for the Huế paste in particular[phan2024] |
| Starter | spontaneous |
Total time across the recorded steps: 6 months – 9 months
What changes: The tiny sea shrimp are ground before they are salted
The 2024 survey (Table 1) describes mắm ruốc in general as ground small sea shrimp, hydrolysed with salt, wine and sugar. It does not say this for the Huế paste in particular. Output: ground shrimp.
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
Mắm ruốc Huế is a dipping paste of tiny sea shrimp (ruốc, called khuyết in Huế) fermented with salt to about 10–12% salt. Mắm ruốc in general is fermented in the sun, some makers adding rice wine and sugar, for 6–9 months. Salt-tolerant Lactobacillus fermentum is the lactic bacterium found in the Huế paste. Made in 4 steps over 6 months – 9 months. The longest step, ferment in the sun, takes 6–9 months (Phan Thi Hang G 2024). Salt is 10–12 % (Đỗ Thị Bích Thủy 2019). Lactobacillus fermentum does most of the fermenting.
| Main step | 6–9 monthsReported[phan2024] | Ferment in the sun |
|---|---|---|
| Salt | 10–12 %Reported[thuy2019] | Salt the fresh ruốc |
The central Vietnamese name for shrimp paste. The Huế paste is reported at 10–12% salt, and its lactic flora is dominated by Lactobacillus fermentum.
The Huế paste is reported at 10–12 % salt.
Every number is labelled with how it is known. How this atlas is made
