Dish

Mắm nêm

Mam nem

Mắm nêm is a popular dipping sauce in Vietnamese cuisine. It is made by combining fermented fish, sugar, lime juice, garlic, chili peppers, and water. The resulting sauce is sweet, sour, and salty, with a pungent aroma from the fermented fish. Mắm nêm is often served as a dipping sauce for spring rolls, grilled meats, and vegetables. It can also be used as a marinade for meats.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Sauce

Origins and history

Mắm nêm is believed to have originated in northern Vietnam, where it is a staple condiment in many households. It is often served alongside traditional Vietnamese dishes such as phở (noodle soup) and bánh cuốn (steamed rice rolls).

Dietary considerations

Mắm nêm is not suitable for those with fish allergies. It is also high in sodium due to the use of fermented fish.

Variations

There are many variations of mắm nêm, with different regions and households having their own unique recipes. Some variations include the addition of pineapple, ginger, or lemongrass.

Presentation and garnishing

Mắm nêm can be presented in a small bowl or jar, with a spoon for serving. It can be garnished with sliced chili peppers or lime wedges.

Tips & Tricks

To reduce the pungent aroma of mắm nêm, add a splash of vinegar or lime juice. Store mắm nêm in an airtight container in the refrigerator for up to 2 weeks.