Mắm Tôm Vị Thanh is a fermented paste made from small marine shrimp in the coastal ward of Hải Bình in Thanh Hóa Province. It is produced by the seafood processing cooperative using shrimp sourced from local fishermen and salt. The fresh raw material is first cleaned and then salted to prevent spoilage and enable controlled fermentation. The mixture matures in wooden containers within an enclosed production area. During fermentation, the shrimp meat and shells gradually break down and combine into a thick paste with a finely granular texture. The paste develops a grayish-purple to brown color which may vary slightly between production batches. Its aroma is intense and distinctly marine while the flavor combines pronounced saltiness with a lingering umami finish. Unlike liquid fish sauce, the product retains the solid parts of the fermented raw material and has a considerably thicker consistency. It is served with fried tofu, boiled meat, vegetables, and rice noodles and can also be added to cooked dishes as a source of saltiness and umami.