Seasoned fermented shrimp paste dipping sauce (Mắm tôm chấm) from Vietnam - The Cookbook (page 476) by Anaïs Ca Dao van Manen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork blood sausages (Dối huyết); Pork cartilage sausages (Dối sụn); Rice noodles with fried tofu and shrimp paste (Bún đậu mắm tôm); Snail noodle soup (Bún ốc)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.