Vietnamese Fermented Fish Dipping Sauce (Mắm Nêm)

In Vietnamese cuisine, dipping and mixing sauces play a crucial role, and most people are familiar with fish sauce (nước mắm). Traditional Vietnamese fish sauce is light, versatile, and widely used for dipping, marinating, and seasoning almost any dish. It has become a staple ingredient that even many foreigners recognize and appreciate.

On the other hand, Vietnamese fermented fish sauce (mắm nêm) is a whole different experience. For first-timers, its pungent aroma can be overwhelming, even off-putting. However, for those willing to step out of their comfort zone, it quickly becomes an acquired taste. This bold and flavourful sauce delivers a powerful punch of umami and aroma, elevating any dish it accompanies to the next level.

Vietnamese people often pair fermented fish sauce with dishes like gỏi cuốn (fresh spring rolls) or bò 7 món (Vietnamese seven-course beef), where its robust flavours perfectly complement the food.

Q&As on Vietnamese Fermented Fish Dipping Sauce

1. What is the origin of mắm nêm and how did it develop over time?

Mắm nêm has a long history rooted in the coastal communities of Central Vietnam, where it was created out of necessity to preserve fish. Initially, small or miscellaneous fish caught during fishing trips were simply salted to prevent spoilage. Over time, people discovered that fermenting the fish produced a unique and bold flavour, which could be used to enhance dishes.

There are differing theories about where mắm nêm first appeared. Some believe it originated in the fishing villages of Quảng Nam province and later spread to other areas in Central Vietnam. Others suggest it was first created in Huế, where locals adapted it to suit their tastes and local conditions.

As generations passed, the techniques for making mắm nêm were refined and perfected, transforming it from a simple preservation method into a culinary tradition. Today, mắm nêm is celebrated for its distinctive, bold flavour and remains an essential part of Vietnamese cuisine.

2. Are there different types of mắm nêm?

Yes, there are two main types of mắm nêm. The first type contains whole fish that remain intact after fermentation, giving it a chunkier texture. The second type is made by finely grinding the fermented fish into a smooth, thick sauce.

For this recipe, we use the finely ground version of mắm nêm, which has a smoother consistency and is easier to mix with other ingredients to create a dipping sauce.

3. What fish is commonly used to make Vietnamese fermented fish sauce, and how is it made?

Anchovies are the most commonly used fish for making Vietnamese fermented fish sauce (mắm nêm). These small, oily fish are rich in natural umami and high in protein, making them perfect for fermentation.

To make the sauce, fresh anchovies are layered with salt in large containers and left to ferment for several months. During this time, the fish breaks down and releases its natural juices, creating the bold, savory flavour that defines mắm nêm. Depending on the desired texture, the fermented fish is either left whole or ground into a thick paste. Additional ingredients like pineapple, garlic, and chili are often added to enhance the flavour and balance the sauce.

4. Which type of pineapple should I use for this Mắm Nêm recipe?

For convenience, I used canned pineapple in this recipe, as it’s quick and easy to work with. However, I highly recommend using fresh pineapple if you have the time and access to it. Fresh pineapple is obviously fresher, more flavourful, and adds a natural sweetness and tanginess that elevates the sauce to the next level. Whether you use canned or fresh, make sure to crush the pineapple well for the best texture and flavour.

5. How do you pronounce “Mắm Nêm?”

“Mắm Nêm” is pronounced as mum nem (rhyming with “yum gem”). The tone marks are important in Vietnamese:

• Mắm has a rising tone, so your voice should go up slightly, like you’re asking a question.
• Nêm has a flat tone, so it’s pronounced evenly without any rise or fall.

Take your time practicing, and you’ll get the hang of it!