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Mắm Nêm is a very pungent Vietnamese sauce made with fermented anchovy, crushed pineapples, sugar, lemon juice, Thai chili pepper, lemongrass, and garlic. It is a hard-core alternative to wherever the more widely known Vietnamese Fish Sauce Dipping Sauce (Nuoc Mam Cham)is used, and best as a dipping for butter beef spring rolls.
Mam Nem is an acquired taste, but once mixed with the right ingredients, it"s oh so so good.
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Looking for a dipping sauce that"s a little more adventurous than regular fish sauce dipping sauce (nước chấm)? Try this more traditional dipping sauce made with this fermented fish sauce called mắm nêm. It goes wonderfully with butter beef spring rolls.
1 tablespoon minced lemongrass2 cloves garlic (finely minced)¼ cup bottled fermented fish sauce (Quê Hương Mắm Nêm)½ cup crushed pineapples½ tablespoon sugar (add to taste)1 tablespoon lemon or lime juiceRed chili peppers (finely minced)
In a small pan, heat up vegetable oil on medium-high.Add garlic and lemongrass. Saute until fragrant (about 15 seconds).Add fermented fish sauce, crushed pineapples, sugar, lemon/lime juice, and red chili peppers). Add the sugar a little at a time, as it may vary, depending on the sweetness that"s already in the pineapples. Mix to combine. Once the mixture comes to a boil, turn off the heat and serve.
The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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