Fermented Fish Sauce Dip / Mam Nem
When it comes to Vietnamese cuisine, few ingredients carry the depth of flavor and cultural significance as mam nem. This fermented fish sauce is a secret weapon in Vietnamese kitchens, delivering an umami punch that transforms dishes into flavor-packed masterpieces. Whether you’ve grown up enjoying its bold aroma wafting from the kitchen or are encountering
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Mam Nem
- 6 oz Crushed Pineapple
- 1 tbsp Garlic, Minced
- 1/2 Orange (Juice)
- 1 Lime
- 2 tbsp Sugar
- 3 Thai Chilis
- 1/4 cup Water
- 1 tbsp Oil
Instructions
- 1
Add oil to a sauce pot on medium heat. Sauté minced garlic for 1 minute or until fragrant
- 2
Add in crushed pineapple and its juices and continue to cook in the pot for a couple of minutes to allow its sugars to caramelize
- 3
Make sure you shake the fermented fish sauce bottle well before pouring, then add it to the pot
- 4
Pour in the juice of half an orange and a whole lime, pour in water, add chopped Thai chilis and sugar
- 5
Let the sauce come up to a slight simmer and cook for a few minutes to let it reduce slightly
- 6
Serve:
- 7
Pour the sauce into a dipping bowl, garnish with Thai chilis, and serve with your favorite meals!