Unlike the sweetness of the Mekong Delta, Da Nang fermented shrimp paste conquers diners with the delicate harmony between the natural sweetness of fresh shrimp, the pungent spiciness of chili and garlic and the mild sourness due to natural fermentation.
The dish stimulates taste buds with firm, bright red shrimp interspersed with crispy shredded papaya. When wrapping sour shrimp with boiled pork belly, raw vegetables and rice paper, visitors will fully feel the quintessence of Central Vietnamese cuisine.
To create a premium fish sauce jar, craftsmen in Da Nang must select fresh batches of earth shrimp or sea shrimp, cut the tentacles and soak them in white wine to reduce fishiness, helping shrimp maintain a beautiful red color.
After that, the shrimp is mixed well with galangal, garlic, ground chili and delicious fish sauce according to a family recipe and then incubated in the sun. After about a week of absorbing Da Nang sun and wind, the fish sauce ripens, emits a fragrant aroma and achieves perfect penetration.
Currently, fermented shrimp paste is commonly sold in famous tourist markets of Da Nang such as Han market, Con market, Bac My An market... with very affordable prices, only from 50 thousand VND to 90 thousand VND for many weight levels from 300 grams to 1 kg per jar.
For tourists who need to buy large quantities, the store will package them in styrofoam boxes with a capacity of about 30 boxes. Each styrofoam box will be charged an additional 40,000 VND for the box and sealed tightly and firmly, helping tourists easily preserve and transport by plane or train.
In addition to fermented shrimp paste, Da Nang also has many specialties that customers bring many choices for tourists to buy as gifts such as: dried beef, dried fish, dried squid, tamarind-rimmed squid or candies of custard apple, tamarind candy, pineapple ginseng tea, royal tea...
