Vietnamese Dipping Sauce
Submitted by Lizzerd
An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minThis is mam nem, the bold, funky, utterly addictive Vietnamese dipping sauce built on fermented anchovy paste and fresh pineapple.
It’s not subtle. The anchovy brings deep umami, the pineapple adds a fruity sweetness that cuts right through it, and the chili and garlic bring the heat and bite.
Traditionally, this sauce is the star at Bo Bay Mon (beef seven ways), especially alongside Bo Nhung Giam, the Vietnamese beef fondue with vinegar. But it pairs beautifully with any grilled fish, barbecued meat, or fried seafood.
Chef’s Tips
- Use only fresh pineapple. Canned pineapple is too sweet and doesn’t have the right acidity to balance the anchovy.
- Shake the bottle of anchovy sauce well before measuring. The good stuff settles to the bottom.
- Strain the anchovy sauce through a fine sieve and press hard on the solids. You want every drop of that liquid gold.
- Start with half a chili if you’re new to mam nem. The flavor is already bold enough to handle less heat.
Ingredients
Directions
For anchovy lovers, here are a couple of variations for a Vietnamese dipping sauce made with ‘em.
This is traditionally served with Beef Fondue with Vinegar (Bo Nhung Giam) that is part of the Vietnamese feast called Bo Bay Mon (Beef in seven ways++seven distinct ways of preparing beef).
It’s good with other stuff too but can be a bit strong to Western tastes.
Some restaurants have it but you might have to ask for it.
This is by far the most intricate of sauces in the Vietnamese culinary repertoire.
What makes it so special is the use of a condiment called mam nem, prepared from ground fresh anchovies and salt and fermented over a period of time.
It can become dangerously addictive.
Traditionally, mam nem is served as a dipping sauce for barbecued or fried fish.
In general it goes well with grilled foods.
It is an essential sauce fro Beef Fondue with Vinegar.
Use only fresh pineapple and remember to shake the bottle of anchovy sauce thoroughly before using.
Anchovy cream may be substituted.
Over a bowl, squeeze the pineapple between your hands to extract as much juice as possible.
Combine the pulp and juice and set aside.
Into a bowl, strain the anchovy sauce through a very fine sieve, pressing on th solids with a spoon to extract all of the liquid.
Discard the solids.
Pound or crush the garlic, chile and sugar to a fine paste in a bowl.
Stir in the pineapple mixture, strained anchovy sauce, lemon juice, vinegar an fish sauce.
Stir to blend.
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