this post was submitted on 21 Jun 2023
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Việt Nam

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Balsamic vinegar in mắm tôm (self.vietnam)
submitted 2 years ago by cnx to c/vietnam
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I realized that the kitchen was running out of lemon and lime after frying some tofu, so I ended up mixing the shrimp paste sauce with balsamic vinegar as the substitution.

Pros:

  • Sour and slightly sweet
  • Lasting longer than the fruits

Cons:

  • Lacking the freshness of citrus
  • Distracting flavor

I'd rate it 5/11, works but not worth trying.

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[–] Saigonauticon@voltage.vn 1 points 2 years ago (1 children)

Yeah, that sounds... not so good :(

One good thing we discovered though, is that korean soybean paste works really well added to Vietnamese stewed meat dishes. That's been a consistent winner. We also add tiêu tứ xuyên.

[–] cnx 1 points 2 years ago (1 children)

Yeah, that sounds… not so good :(

I wouldn't recommend it unless you live 30 minutes away from a market.

korean soybean paste works really well added to Vietnamese stewed meat dishes

I'm residing in RoK right now and neither hate it or love it. Not enough to buy it for cooking at least.

쌈장 on the other hand is pretty great with grilled or boiled pork though.

[–] Saigonauticon@voltage.vn 2 points 2 years ago

Oh neat -- I have family there presently. I've never been to the RoK myself (too busy at work), but my wife has visited a few times. I know essentially nothing about Korea beyond economic statistics and some cuisine!

I like that sauce too. Especially with things wrapped in sesame leaf.