Hue Sour Shrimp

Sour Shrimp remains one of the most sought-after specialties of Hue, the ancient capital of Vietnam. Visitors from various regions are often amazed when they come to Hue and sample this unique dish for the first time.

The ideal Sour Shrimp dish is prepared using fresh shrimp sourced from brackish waters, with the most notable being those from the Hai Bridge area. The shrimp should be sizable and round in shape. To begin the preparation, the cook removes the heads of the shrimp, cleans them, and soaks them in rice wine. They are then dried and combined with an array of ingredients, including galangal, garlic, chilies, bamboo shoots, fish sauce, and rice. Among these, galangal is the key ingredient. The garlic is thinly sliced, the chilies are cut into long, thin strips, and the bamboo is also sliced finely.
Photo: dacsanlamqua.com

The cook then stores the shrimp in a glazed terra-cotta jar until they are fully fermented. Before bottling, a touch of honey is added to enhance the flavor. Within each bottle of Sour Shrimp, a spectrum of colors emerges: whites, yellows, pinks, and reds, alongside a harmonious blend of flavors such as sweet, buttery, sour, and spicy. These diverse notes contribute to the dish’s captivating aroma.

To fully appreciate the Sour Shrimp, it should be enjoyed alongside two complementary items: sliced boiled pork and an assortment of fresh vegetables, including green bananas, star fruit, cilantro, and chilies. These vegetables not only enhance the meal’s presentation but also symbolize the balance of Yin and Yang in the dish. Sour Shrimp captivates diners with its vibrant appearance, and their affection deepens as they savor the succulent meat, tangy shrimp, and the crisp, spicy veggies!