FechTin Go ยท Vietnam ยท Food
Ba Be Lake shrimp fermented with toasted rice powder, galangal and garlic for a gentle tang, served alongside boiled meat and cool fresh greens.
The people around Ba Be Lake turn the small shrimp they catch into tom chua, an ingenious way to preserve them through long rainy seasons. The mild sourness of the fermented shrimp blends with galangal, garlic and chili to become a signature dip of the mountains and forests of Bac Kan.
Flavour: Gently sour, mildly spicy, savory