Fermented Fish Dish | Mam Dua Ca

This past summer when big sister Lien and Andy got engaged, Andy's mom brought up from Texas some fresh fish that could be used for fermenting. I'm not sure what the name of this fish is, only that it's shiny silver in color, thin, and long. The fish was cut into about 1/2 inch pieces, salted, and jared for fermenting.

A couple months later, mom used it to make a fermented fish dish called Mam Dua or Mam Ca.



Dried pieces of green papaya from Vietnam soaked in water to re-hydrate and drained.


Rinsed and drained pickled eggplant from the jar. Cut into halves.


Chili Radishes from the package; Washed, drained, and cut into small pieces.


Seasonings and spices go in.

The potent stuff!


Time to take it outside to add the fermented fish. The smell can be overwhelming inside the house.


Mix well with gloves!


Pack in jars.


Give the vegetables a couple weeks to absorb the seasonings and it's good to eat.


Compliments well with boiled pork belly and a plate of raw vegetables (green leaf lettuce, mint, cilantro, and fish mint). Served with rice.

I like to bunch everything up in a lettuce wrap and eat it that way. But if I'm hungry or just craving - I'm satisfied with a bowl of rice and the mam.

A picture video of Lien & Andy's beautiful engagement. Jul 4.09 weekend



*Stop the playlist music*