Mam Nem - Fermented Fish Sauce
Serves 815 mins prep5 mins cook
A strong and pungent fermented fish sauce made from crushed pineapple, Mam Nem concentrate, and various spices and ingredients. This sauce is not for the weak stomach and is particularly suited for serving with spring rolls or vermicelli bowls.
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What you need
Instructions
1: In a large jar, combine crushed pineapple + syrup, Mam nem concentrate, and water. 2: In a separate small bowl, add 1/4 cup sugar and 1 tbsp water. Microwave for 30 seconds to dissolve the sugar. Stir until fully dissolved and add the sugar mixture to the Mam nem mix. 3: Squeeze half a lime and add your sliced Thai peppers to the Mam nem mix. 4: In a small pan, add cooking oil over medium high heat. Add your minced lemongrass and garlic and sauté for 2 minutes. Add this to the Mam nem jar. 5: Stir the Mam nem until well combined and taste to adjust. 6: Store it in the fridge if not serving. You can serve this for spring rolls or vermicelli bowls.View original recipe