Mắm Tôm Đặc Biệt is a traditional fermented paste made from small marine shrimp and produced by the Vietnamese company Ba Làng TH. It is prepared from fresh marine shrimp and sea salt according to a method characteristic of the coastal Ba Làng area. The quality of the raw material depends on the fishing season, the freshness of the shrimp, and their processing immediately after they are brought ashore. The shrimp are mixed with salt and left to ferment naturally as their proteins gradually break down. During maturation amino acids and aromatic compounds responsible for the product’s strong flavor and aroma develop. The finished paste has a smooth and thick texture that allows it to be easily combined with other ingredients. Its color ranges from grayish-purple to dark purple which the producer compares to the color of myrtle flowers. The aroma is pronounced and characteristic of fermented seafood products. Its flavor is intensely salty and rich in umami with a long finish. Before serving the paste is commonly mixed with lime juice, sugar, and chili. It is used as a dipping sauce for tofu, boiled meat, and vegetables or as a seasoning in traditional Vietnamese dishes.