Small shrimp fermented whole with rice, galangal and chilli until sour and pink. It is a Huế speciality eaten with boiled pork, herbs and rice paper, and sold in jars as a city souvenir.
It is an ambient ferment of raw shellfish in a sealed jar traditionally eaten without further cooking, and shellfish additionally concentrate marine biotoxins that fermenting does not destroy.
What goes into it
- small whole shrimp
- cooked rice
- galangal
- garlic and chilli
- salt
- rice wine
How it is made
Whole shrimp are washed in rice wine, drained, and packed into a jar in layers with cooked rice, galangal, garlic and chilli, then sealed under a weight. Lactic bacteria feed on the rice starch and acidify the jar over three to seven days in the warm, souring the shrimp and turning them pink.
How long it takes: three to seven days in the warm
How it is eaten
With boiled pork belly, fresh herbs, green banana and rice paper.
History
A Hue speciality eaten with boiled pork, herbs and rice paper, sold in jars as a city souvenir.
Frequently asked questions
What is Tom Chua?
Tom Chua is a fermented & pickled from Vietnam: small shrimp fermented whole with rice, galangal and chilli until sour and pink. A Hue speciality eaten with boiled pork, herbs and rice paper, sold in jars as a city souvenir.
How is Tom Chua made?
Whole shrimp are washed in rice wine, drained, and packed into a jar in layers with cooked rice, galangal, garlic and chilli, then sealed under a weight. Lactic bacteria feed on the rice starch and acidify the jar over three to seven days in the warm, souring the shrimp and turning them pink. It takes three to seven days in the warm.
Can I make Tom Chua at home?
No, and the atlas gives no method for it. It is an ambient ferment of raw shellfish in a sealed jar traditionally eaten without further cooking, and shellfish additionally concentrate marine biotoxins that fermenting does not destroy.
What goes into Tom Chua?
Small whole shrimp, cooked rice, galangal, garlic and chilli, salt, rice wine.
How is Tom Chua eaten?
With boiled pork belly, fresh herbs, green banana and rice paper.
