Vietnamese Fermented Anchovy Dipping Sauce (Mam Nem)
This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content.
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.
Vietnamese Fermented Anchovy Dipping Sauce Recipe (Mắm Nêm) for Butter Beef Spring Rolls
Ingredients
Instructions
- 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.
Nutrition Facts
Calories
75Fat
5 gSat. Fat
1 gCarbs
8 gFiber
1 gNet carbs
7 gSugar
6 gProtein
1 gSodium
1519 mgCholesterol
0 mgThe 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.