Tôm Chua (Hue Fermented Sour Shrimp)

A Hue specialty condiment of whole shrimp fermented with glutinous rice, garlic, galangal and chilli. Tangy, sweet and spicy, it is classically eaten with boiled pork and herbs.

Tôm chua is one of Hue's best-known preserved foods and a fixture of the local table. Fresh shrimp are cleaned and packed in jars with cooked glutinous rice, sliced garlic, galangal, chilli and seasonings, then left to ferment for several days until the shrimp turn red and the mixture develops a sour, sweet and lightly spicy flavour. The texture of the shrimp becomes tender and slightly crunchy. In Hue it is not eaten on its own; the classic pairing is thin slices of boiled pork belly, fresh herbs, star fruit, green banana and rice paper, rolled together with a piece of shrimp. It also accompanies rice and other simple dishes. Jars of tôm chua are sold at Đông Ba Market and specialty shops, and it is a popular gift to carry home, though its strong aroma and the need for refrigeration are worth considering. For travellers, ordering a plate of tôm chua with boiled pork at a local restaurant is the easiest way to try it.