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.
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.
