Vietnamese Fermented Anchovy Sauce
Serves 415 mins prep2 mins cook
A pungent Vietnamese fermented anchovy sauce known as Mam Nem, typically served with rice noodle bowls and spring rolls. This sauce combines flavors from pineapple, chili peppers, and a variety of spices for a vibrant addition to meals.
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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: (Optional) 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.View original recipe