Mắm Ruốc is a traditional fermented paste made from very small shrimp and sold by the Vietnamese brand Bà Thạo. It belongs to a group of fermented condiments characteristic of southern Vietnamese cuisine. This type of product is generally prepared by salting and naturally fermenting small shrimp until a thick and uniform paste develops. During fermentation the proteins break down and create amino acids that give the paste its pronounced umami flavor. The finished product usually has a pinkish-brown to purplish-brown color and a strong fermented seafood aroma. Its flavor is intensely salty with subtle natural sweetness and a long finish. It can be used as a seasoning in soups, rice and noodle dishes or while braising meat and vegetables. It also serves as a base for dipping sauces that can be combined with sugar, lime juice, garlic, and chili.