Mam nhum Mắm nhum
Mắm nhum is sea urchin salted and fermented in a clay jar into a thick, rich sauce that tastes strongly of the sea. Eat it with rice paper, herbs, rice, or noodles.
Food tours Mam nhum Search a food tour or a cooking class for this dish.
Search on KlookFromSa Huynh
Price200,000 for a 200 g jar, with no currency word on the line (Vietnam Airlines).
Taste
Vietnam Airlines calls the finished sauce brown-red, thick, mildly salty, and strongly of the sea. ZaloPay calls it dark brown, thick, salty, rich, and sweet at the end.
How to enjoy it
Vietnam Airlines: take the fresh red meat, salt it, and seal it in a clay jar for about one month. Eat it with rice noodles, shrimp-and-pork rolls, porridge, or rice paper, or cook it down as a vegetable dip.
ZaloPay: salt the fresh gut with sea salt and ferment it in a clay jar for many months, at Sa Huỳnh. Dip herbs, rice paper, or rice.
Where to try it
Sa Huỳnh, in ZaloPay.