Mắm Tôm is a traditional Vietnamese fermented paste made from small marine shrimp and produced by Lê Gia. It consists of 80 percent fresh Acetes japonicus shrimp and 20 percent sea salt. Mature shrimp with thin shells and a high proportion of meat are selected and processed immediately after being caught. The sea salt is aged for approximately two years before use to reduce its bitterness and sharpness. The shrimp are mixed with salt, finely ground, and briefly exposed to the heat of the sun. The mixture then undergoes natural fermentation for ten to twelve months in traditional wooden barrels. The barrels are kept indoors to maintain a stable temperature throughout the maturation process. Prolonged fermentation breaks down the shrimp proteins and creates natural amino acids that contribute to the product’s full flavor. The finished paste has a thick texture, a pinkish-purple color, and a pronounced yet relatively mild aroma of fermented seafood. Its flavor is intense, salty, and rich in umami with subtle sweetness and a long finish. It is used as a dipping sauce for tofu, boiled meat, and vegetables or as a seasoning base for soups and other traditional Vietnamese dishes.
Producer
Lê Gia is a Vietnamese producer of traditional fermented condiments based in the coastal district of Hoằng Hóa in Thanh Hóa Province. The brand was founded in 2015 by Lê Ngọc Anh with the aim of preserving the heritage of Khúc Phụ village which has been associated with fish sauce production for more than two centuries. Its core product is fish sauce made from fresh anchovies and pure sea salt without added water, flavor enhancers or preservatives. The fish are salted immediately after being caught to preserve their natural quality. The mixture is then matured in large traditional wooden barrels for 18 to 24 months. After fermentation the first-press sauce is extracted and develops a clear amber color, a pronounced umami character and a mildly sweet finish. The producer also blends liquid from several barrels to achieve a consistent flavor in the finished product. In addition to fish sauce the range includes fermented krill paste, shrimp sauce, fermented fish products and other condiments characteristic of Vietnamese cuisine. The company works with local fishermen and salt producers which helps preserve the traditional livelihoods of the coastal community. Since 2024 the Lê Gia production complex has also been recognized as a tourist destination where visitors can learn about the history and production of traditional fermented sauces.