Delicious Recipes with Gia Vien Fermented Shrimp Paste

Fermented shrimp paste with minced pork is a rich and delicious dish, perfect for family meals. You only need a few simple ingredients to create this unforgettable flavor.

Ingredients:

• Minced pork (with a bit of fat): 300g (choose fresh pork with a bit of fat to prevent dryness)
• High-quality fermented shrimp paste: 1.5 tablespoons
• Dried onion: 3 bulbs (peeled and finely chopped)
• Sugar: 1 teaspoon
• Seasoning: monosodium glutamate, cooking oil (optional: fish sauce and pepper)

Steps:

• Prepare Dried Onion: Peel and finely chop the dried onion. Sauté the onion in a little oil in a hot pan until golden and fragrant.
• Sauté Pork: Add the minced pork to the pan and sauté until cooked and slightly golden.
• Add Fermented Shrimp Paste: Add about 1.5 tablespoons of fermented shrimp paste to the pork. Stir well to coat the meat with the paste, keeping the heat low to allow the flavors to blend.
• Season: Add 1 teaspoon of sugar to the pan. Continue stirring until the sugar dissolves and blends with the other ingredients, giving the dish a slight sweetness and a beautiful color.
• Simmer: Continue cooking over low heat, stirring continuously until the meat turns dark golden brown and exudes a rich aroma. For a more flavorful dish, you can add a bit of monosodium glutamate before turning off the heat.
• Serve: Serve the fermented shrimp paste with minced pork on a plate and enjoy immediately with hot rice. This dish has a deep golden color, is dry, and has the characteristic aroma of fermented shrimp paste, ensuring that even a spoonful of this dish will allow you to eat a lot of rice.

Tips:

• For more flavor, you can add a little pure fish sauce during seasoning.
• Pepper should be sprinkled on the dish when served to retain its aroma and characteristic spicy flavor.
• If you prefer a spicy dish, you can add a bit of finely chopped chili when sautéing the onion.

Fermented Shrimp Paste with Pork Belly

Fermented shrimp paste with pork belly is a traditional Vietnamese dish, rich in flavor and perfect for family meals. This dish differs from the minced pork version as it uses whole pork belly pieces, combined with ingredients like fermented shrimp paste, dried onion, ginger, lemongrass, etc.

Ingredients:

• Pork belly: 400 grams (choose fresh meat with both lean and fat for tenderness)
• Dried fermented shrimp paste: 50 grams (or fermented shrimp paste)
• Dried onion: 2 bulbs (or 1 medium shallot)
• Ginger: a small piece
• Lemongrass: ½ stalk
• Caramel sauce: 2 – 3 tablespoons (made from 1 tablespoon of sugar)
• Cooking oil: 1 teaspoon
• Fish sauce: 1 tablespoon
• Seasoning: monosodium glutamate, salt, sugar, pepper, chili

Steps:

• Dilute the Paste: Dilute the fermented shrimp paste with some water and 1 tablespoon of sugar, about ½ a bowl. If using liquid shrimp paste, simply mix with sugar.
• Sauté Onion and Prepare Paste: Peel and slice the onion. Heat 1 teaspoon of oil in a pan and sauté the onion until golden. Add the diluted shrimp paste to the pan. Simmer over medium heat, stirring for 1-2 minutes, then pour into a bowl to cool.
• Prepare Pork: Clean the pork belly, pat dry, and slice into thin pieces. Marinate the pork with the prepared shrimp paste, 1 teaspoon of seasoning, and caramel sauce. Cover and leave at room temperature for 5-6 hours, or overnight in the fridge for better absorption.
• Prepare Accompanying Ingredients: Peel and finely chop the dried onion. Slice ginger into thin strips (use about 4-5 slices to avoid overpowering). Finely chop lemongrass.
• Stir-fry Pork: Heat 1 teaspoon of oil in a pan (use less oil as pork belly is fatty). Sauté the chopped onion until fragrant, then add ginger and stir-fry on high heat for about 1 minute. Add the marinated pork to the pan, stir-frying on high heat until the meat is firm. Add the chopped lemongrass and stir well.
• Season and Complete the Dish: Taste and adjust seasoning as needed. Continue stir-frying on high heat until the liquid evaporates, the meat is firm, golden brown, and exudes a rich aroma.

Tips:

• For added flavor, you can add a little pure fish sauce during the final seasoning.
• Pepper and chili can be added to taste to enhance spiciness and aroma.

Here are some delicious dishes paired with Gia Viễn fermented shrimp paste. With its distinctive flavor, fermented shrimp paste can be combined with many tasty dishes. Enjoy your meal!

Some attractive dishes in Ninh Binh:

• How to prepare Ninh Binh mountain snails
• How to make Yen Mac fermented pork roll
• How to prepare Ninh Binh goby hotpot