Vietnamese Fermented Fish Dipping Sauce
This Vietnamese Fermented Anchovy Dipping Sauce (Mắm Nêm) is a bold and flavourful condiment that’s perfect for pairing with fresh spring rolls, grilled meats, or Vietnamese seven-course beef. Made with fermented fish sauce, garlic, crushed pineapples, lime juice, and Thai chilis, this sauce delivers a punch of umami, sweetness, and heat. It’s a must-try for anyone looking to explore the authentic and adventurous flavours of Vietnamese cuisine!Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Fermented Fish Dipping Sauce in action.
Equipment
- 1 small skillet or pot
Ingredients
- 60 mL fermented fish sauce
- 1 tablespoon finely minced garlic
- 2 tablespoons crushed pineapples
- ½ tablespoon sugar
- 1 tablespoon lime juice
- 2 fresh Thai chilis, finely chopped
- 1 tablespoon lemongrass stir-in paste optional
Instructions
- Heat a small skillet over medium heat and add a bit of oil. Once hot, sauté the minced garlic until fragrant.Add the fermented fish sauce, crushed pineapples, sugar, lime juice, and lemongrass paste (if using). Stir well to combine. If you prefer a thinner, more soupy consistency, add water at this stage. Taste the sauce and adjust the sweetness or sourness to your preference.Bring the mixture to a gentle boil, then immediately turn off the heat.Transfer the sauce to a serving dish. Sprinkle the fresh Thai chilis on top.Your fermented fish dipping sauce is ready to serve. Enjoy it warm with your favourite dishes!