Mắm tép (ruốc) chua Nhựt Hoàng

Small shrimp fermented naturally with galangal, garlic, chilli and toasted rice powder. The fermentation gives a light, clean sourness quite unlike the heavy salt of shrimp paste — which makes it a good first fermented sauce.

What to eat it with

• Boiled pork belly — rolled in rice paper with raw herbs, green banana and sour starfruit
• Hot white rice — simple, and the fastest way through a bowl
• Rice noodles, or plain rice porridge

Product details

• Net weight: 500g
• Origin: Vietnam — made in Đà Nẵng

Storage

Keep somewhere cool and dry, out of direct sun. Refrigerate after opening.