Thit Ba Roi Mam Ruoc / Pork Belly with Fermented Shrimp Paste

I’m not gonna lie. As a kid, I absolutely hated Thit Ba Roi Mam Ruoc. The moment my mom cracked open that jar of mam ruoc, the intense, funky aroma of fermented shrimp paste would fill the air. And when it hit the hot pan? Even worse. That smell would intensify and invade every nook and cranny of our tiny apartment, and there was just no escape. Beyond the smell, eating it was a whole other struggle. The little fibrous bits of lemongrass always got stuck between my teeth, and the whole experience just felt like something I would never enjoy.

Funny how life works, though. As you get older, your palate changes, and you start craving the very dishes you once pushed away. That’s exactly what happened with me and this dish. There’s this pull toward the food your parents made for you, the flavors that shaped your childhood, even the ones you swore you’d never eat again. Now I want this dish all the time because it reminds me of my mom, and there is truly nothing quite like that flavor and aroma. Once it clicks for you, it clicks for good.

I will say this, though: if you didn’t grow up eating fermented shrimp paste, there’s a real chance this dish might challenge you the same way it challenged me as a kid. It’s absolutely an acquired taste. The aroma is bold, the flavor profile is deep and funky, and it doesn’t apologize for being any of those things. But if you’re someone who loves to push past your comfort zone and gets excited about stank umami and authentic home cooking from other cultures, you might fall in love with this recipe the way I did.

What Is Thit Ba Roi Mam Ruoc?

Thit Ba Roi Mam Ruoc (Thịt Ba Rọi Mắm Ruốc) translates loosely to pork belly cooked with fermented shrimp paste. It’s a beloved dish in Vietnamese home cooking, particularly popular in central Vietnam and Huế-style cuisine. The dish combines fatty, tender slices of pork belly with the salty, deeply savory punch of mắm ruốc, brightened by fragrant lemongrass and a touch of heat from Thai chilies. Think of mam ruoc the way you might think of anchovy paste in Italian cooking or doenjang in Korean cuisine. On its own, it smells incredibly strong. But once you cook it down with aromatics and sugar, it transforms into something rich, complex, and completely addictive.

What Is Mam Ruoc (Fermented Shrimp Paste)?

Mắm ruốc is a Vietnamese condiment made from ground shrimp that has been salted and left to ferment. It’s a cornerstone ingredient in Vietnamese cooking, used in everything from dipping sauces to stir fries to braised dishes like this one. You can find it at most Asian grocery stores, usually labeled as “fermented shrimp paste” or “shrimp sauce.” It comes in a jar, and yes, it will smell potent when you open it. Every brand varies slightly from one another, and some may end up being saltier or sweeter. Make sure you get a high-quality one and adjust seasonings to your preference.

Tips for the Best Thit Ba Roi Mam Ruoc

Choose a center-cut pork belly with good fat distribution. You want layers of meat, fat, and ideally skin. The fat renders during cooking, giving the dish its signature richness. Lean cuts simply won’t deliver the same result.

Mince the lemongrass as finely as you can. The smaller you cut it, the more evenly it distributes through the sauce, and the less fibrous the final dish will be.

Let the sauce reduce properly. The dish is done when the sauce is thick and glossy, coating the pork in a caramelized sheen. If you pull it off the heat too early, the flavors won’t concentrate the way they should.

Thit Ba Roi Mam Ruoc / Pork Belly with Fermented Shrimp Paste

4.4 from 7 votes

Servings

4-5

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

US Metric

• 2 lbs 2 Pork Belly

• 3 3 stalks Lemongrass

• 1 tbsp 1 Minced Shallots

• 1 tbsp 1 Minced Garlic

• 2 2 Thai Chilies

• 2 tbsp 2 Fermented Shrimp Paste

• 3 tbsp 3 Water

• 3 tbsp 3 Sugar

• 1 tsp 1 MSG

• 1/4 tsp 1/4 Black Pepper

• Accompaniments:

• Rice

• Cucumbers

• Thai Chilies

Directions

• Prepwork:
• Bring a large pot of salted water to a boil and add the whole pork belly slab. Parboil for 10 minutes to help reduce the porky odor and clean the meat. Drain the pork and rinse it under cold water. Once it’s cool enough to handle, slice it into bite-sized pieces, about half an inch thick. Set aside
• Then remove the tough outer layers of the lemongrass stalks and trim off the top two-thirds. Use only the tender bottom portion. Mince the lemongrass finely. The finer you mince it, the better it will meld into the sauce and coat the pork. Mince the shallots and garlic. Slice the Thai chilies
• Cook the thit ba roi mam ruoc:
• Heat a large skillet or wok over medium-high heat. Add the pork belly slices in a single layer and cook for about 6-8 minutes, turning occasionally, until the pieces are golden and have rendered out a good amount of fat. The pork should be crispy on the edges and slightly caramelized. Transfer the pork to a plate and set it aside, leaving 1-2 tablespoons of the rendered pork fat in the pan
• Add the minced lemongrass, shallots, garlic, and sliced Thai chilies to the rendered pork fat. Stir and cook for about 1 to 2 minutes until everything is softened and is fragrant
• Add the 2 tablespoons of fermented shrimp paste to the pan. Stir it into the aromatics and let it cook for about 1 minute
• Return the pork belly to the pan. Add water, sugar, MSG, and black pepper. Stir everything together until the pork is evenly coated. Bring the mixture to a gentle simmer, then lower the heat. Let it cook for 10 to 12 minutes, stirring occasionally, until the sauce reduces and becomes thick, sticky, and glossy
• Serve:
• Transfer the Thit Ba Roi Mam Ruoc to a plate and serve immediately alongside steamed white rice, sliced cucumbers, and extra Thai chilies on top. Enjoy!

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Frequently Asked Questions

Can I use a different cut of pork?

Pork belly is the traditional and best choice for this dish. The fat content is essential to the texture and flavor. Pork shoulder can work in a pinch, but you won’t get the same melt-in-your-mouth richness.

Where do I buy fermented shrimp paste?

Any well-stocked Asian grocery store will carry mắm ruốc, usually in the condiment or sauce aisle. Look for jars labeled “fermented shrimp paste” or “mắm ruốc.” It keeps well in the refrigerator for months.

What should I serve with Thit Ba Roi Mam Ruoc?

Steamed white rice is essential. Sliced cucumbers and extra Thai chilies round out the plate perfectly. Some people also enjoy it with fresh herbs, boiled vegetables, or a light soup on the side.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a skillet over medium heat. The flavors actually deepen overnight, so leftovers are arguably even better than the first serving.