Mắm Nêm - Vietnamese Fermented Anchovy Dip

Ingredients

• 250g (8.8 oz) fermented anchovies 250g (8.8 oz) fermented anchovies
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 Thai chili peppers, finely chopped 2 Thai chili peppers, finely chopped
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon finely chopped lemongrass 1 tablespoon finely chopped lemongrass
• 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped cilantro
• 1 tablespoon finely chopped mint leaves 1 tablespoon finely chopped mint leaves

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 1g, 0.2g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 7g
• Fiber: 0.5g
• Salt: 3g

Preparation

1. 1.
   Rinse the fermented anchovies under cold water to remove excess salt. Drain well.
2. 2.
   In a mortar and pestle, pound the garlic, chili peppers, and sugar into a paste.
3. 3.
   Add the lime juice, rice vinegar, lemongrass, cilantro, and mint leaves to the mortar. Continue pounding until well combined.
4. 4.
   Add the drained anchovies to the mortar and gently mix everything together, ensuring the anchovies are evenly coated with the herb mixture.
5. 5.
   Transfer the Mắm Nêm to a clean glass jar and let it sit at room temperature for 2 hours to allow the flavors to meld.
6. 6.
   After 2 hours, refrigerate the Mắm Nêm for at least 24 hours before using to allow the flavors to develop further.
7. 7.
   Serve the Mắm Nêm as a dipping sauce or condiment alongside your favorite Vietnamese dishes.

Treat your ingredients with care...

• Fermented anchovies — Rinse the anchovies thoroughly to remove excess salt and adjust the saltiness according to your preference.
• Thai chili peppers — Adjust the amount of chili peppers based on your desired level of spiciness. Remove the seeds for a milder flavor.
• Lemongrass — Use only the tender inner part of the lemongrass stalk for the best flavor. Finely chop it to ensure it blends well with the other ingredients.
• Cilantro and mint leaves — Make sure to wash the herbs thoroughly and pat them dry before chopping.

Tips & Tricks

• For a smoother texture, you can blend the Mắm Nêm in a food processor or blender.
• Adjust the amount of sugar and lime juice to balance the flavors according to your taste preferences.
• Store the Mắm Nêm in a tightly sealed glass jar in the refrigerator for up to 2 weeks.
• Experiment with different herbs and spices to customize the flavor of your Mắm Nêm.
• If you prefer a stronger and more pungent flavor, you can extend the fermentation time by an additional day or two.

Serving advice

Serve Mắm Nêm as a dipping sauce alongside fresh vegetables such as cucumber, carrot, and lettuce. It also pairs well with grilled meats, spring rolls, or as a condiment for rice or noodles.

Presentation advice

Transfer the Mắm Nêm to a small serving bowl and garnish with a sprig of fresh cilantro or mint leaves. Place it in the center of a platter surrounded by an assortment of colorful vegetables or grilled meats for an appetizing presentation.