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Fish and seafood from Vietnam
Fresh whole shrimp are fermented with salt and cooked rice or sticky rice, plus chilli, galangal, garlic and vegetables such as carrot, bamboo shoot or papaya. Sealed away from air at room temperature for 4–6 weeks, the shrimp sour and turn brown-red to brick-red but stay whole. A Huế provincial technical regulation sets its salt, shrimp content and safety limits.
| Fresh whole shrimp, free of foreign matter | At least 50% of the finished product by weight[qcdp-tomchua] |
| Refined salt (to TCVN 9639:2013) | [qcdp-tomchua] |
| Cooked rice or cooked sticky rice, from rice free of mould and weevils | A 2024 study describes roasted sticky rice powder for tôm chua[qcdp-tomchua][phan2024] |
| Chilli, galangal, garlic, carrot, bamboo shoot, papaya | Other ingredients named by the regulation; each must have a clear origin[qcdp-tomchua] |
| Starter | spontaneous |
Total time across the recorded steps: 13 months
What changes: Starting material: fresh whole shrimp with nothing else mixed in
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fresh whole shrimp are fermented with salt and cooked rice or sticky rice, plus chilli, galangal, garlic and vegetables such as carrot, bamboo shoot or papaya. Sealed away from air at room temperature for 4–6 weeks, the shrimp sour and turn brown-red to brick-red but stay whole. A Huế provincial technical regulation sets its salt, shrimp content and safety limits. Made in 5 steps over 13 months. The longest step, keep, takes 12 months (Phan Thi Hang G 2024). Salt is up to 10 % (Ủy ban nhân dân tỉnh Thừa Thiên Huế 2020). Lactobacillus farciminis and Lactobacillus futsaii does most of the fermenting.
| Main step | 12 monthsReported[phan2024] | Keep |
|---|---|---|
| Salt | up to 10 %Set[qcdp-tomchua] | Salt the shrimp |
Unlike salty mắm tôm paste, the shrimp stay whole and sour with cooked or sticky rice, at no more than 10% salt; Huế regulates it as a local product with its own technical standard.
QCĐP 2:2020/TT-H caps sodium chloride at 10%, histamine at 150 mg/kg, E. coli at 3 MPN/g and S. aureus at 10 CFU/g, and Salmonella must be absent from 25 g. Use fresh shrimp, refined salt and rice free of mould. The regulation sets no minimum salt and no pH limit, and a sealed jar does not stop Clostridium botulinum, which grows without air. WHO names fermented fish, not shrimp specifically, among the foods that have carried its toxin. It says the bacterium will not grow below pH 4.6, but that acid does not destroy toxin already formed. So do not eat a jar that has not soured, and do not take sourness alone as proof that a jar is safe.
Hazards the sources name: Salmonella (must not be detected in 25 g); Staphylococcus aureus, Escherichia coli and Clostridium perfringens (capped by the regulation).
Every number is labelled with how it is known. How this atlas is made
In a 2022 article by the Vietnamese intellectual-property news site Sở hữu trí tuệ, Huế food researcher Nguyễn Xuân Hoa says the old records hardly say who created tôm chua Huế, and that folk stories trace it to the south. By the tradition he repeats, Queen Mother Từ Dũ, whose family came from Gò Công, brought the Gò Công sour shrimp to the Huế court, where it was refined and later spread to ordinary households. The same article says a collective trademark for Tôm chua Huế was first sought in 2009 [sohuutritue2022].
