Mam nhum Mắm nhum
Black sea urchin fermented in salt for 10 to 15 days into a smooth, thick, cloudy-red paste, salty, sour, and sweet with garlic and peppercorns. It was once sent to the king, and families often keep it rather than sell it.
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Texture
The finished ferment is smooth, thick, and a cloudy red, after 10 to 15 days in salt.
Taste
Salt, sour, and sweet sit inside the urchin's own taste. The seasoning is garlic and whole peppercorns.
How to enjoy it
Eat it with fresh noodles, or as a dip for herbs and pork belly rolled in rice paper.
Families make it to keep and to give away, so a jar is not always for sale.
Where to try it
Mỹ An, Phù Mỹ.