Fermented shrimp paste cooked with minced pork, known as Mắm tép chưng thịt, is a traditional dish frequently enjoyed in everyday meals, especially in northern households during the cooler months.
The main ingredients include minced pork, fermented shrimp paste, galangal, lemongrass, and shallots. The pork shoulder is preferred for its balanced mix of lean meat and fat, which keeps the dish moist.
To prepare, minced pork is marinated with shrimp paste, sugar, annatto oil, and crushed galangal. The mixture is slowly simmered over low heat until the flavors thoroughly infuse into the meat. The cook can use pork fat instead of cooking oil to enhance the dish’s aroma. Some cooks add a small amount of sour starfruit or tamarind to neutralize the strong scent of shrimp paste.
Mắm tép chưng thịt gained popularity in the 1990s along Hang Be Street in Hanoi, where the popular version is still sold at Hang Be Market. Its unique flavor, marked by the fragrant galangal and lemongrass residue, has become a defining feature of Hanoi cuisine.
Today, the dish is enjoyed nationwide and usually served with steamed rice, sticky rice, and sliced cucumbers. Though simple, mắm tép chưng thịt remains a comforting staple and a reflection of the culinary identity of Hanoi.
