Thịt Xào Mắm Ruốc
Stir-fried Pork with Fermented Shrimp Paste
Yes, with a tweak: request no added sugar, which is sometimes used in restaurant preparations to balance the strong, pungent flavor of mắm ruốc. About 8g net carbs per serving.
What it is
A robust and intensely savory dish featuring slices of pork (often pork belly or shoulder) stir-fried with pungent fermented shrimp paste (mắm ruốc), fiery chili, garlic, and aromatic lemongrass. This deeply flavorful and aromatic dish is a Southern Vietnamese specialty.
Key ingredients
Pork (belly or shoulder), fermented shrimp paste, chili, garlic, lemongrass, cooking oil, fish sauce, shallots.
How to make it keto
Request no added sugar, which is sometimes used in restaurant preparations to balance the strong, pungent flavor of mắm ruốc.
Watch out for
Hidden sugar in the stir-fry sauce to balance the strong flavors of fermented shrimp paste. Natural carbs from lemongrass and garlic.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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