Purchase any of the items below and have it conveniently shipped to your home!
Disclaimer: I get commission for purchases made through the links in my posts at no cost to you.
As an Amazon Associate I earn from qualifying purchases.
Anchovy Dipping Sauce ( Mắm Nêm )
Servings 5 People
Ingredients
- 1 Bottle Pagolac Mam Nem 12.5 Fl Oz
- 2-3 Garlic Cloves ( Equals 1 tablespoon of minced garlic )
- 2-3 Teaspoons Chili Paste ( Or substitute with fresh chopped Thai Chilis )
- 1/2 Tablespoon Sugar
- 1/2 Tablespoon Fresh Lime Juice
- 2 Tablespoons Minced Lemongrass Fresh or Frozen
- 1 Can Dole Crushed Pineapples 10 oz
- 2 Tablespoons Fish Sauce
Instructions
- Pour the entire bottle of the Pagolac Mam Nem into a bowl.
- Add in 1 tablespoon of minced garlic.
- Add in 2-3 teaspoons of chili paste or if you'd like you can add in some fresh chopped Thai chilis instead.
- Add in 1/2 tablespoon of sugar and stir to dissolve.
- Add in 1/2 tablespoon of fresh squeezed lime juice.
- Add in 2 tablespoons of minced lemongrass ( fresh or frozen ).
- Pour in the the Dole Crushed Pineapples including the juice and stir. If you are using a 20 oz can of Dole Crushed Pineapples, just pour in half of the crushed pineapples and half of the juice in the can. Save the rest for some other use.
- Lastly add in 2 tablespoons of fish sauce and stir .
- Taste and adjust the dipping sauce to suit your taste. Add more fish sauce if you would like it saltier and add more sugar if you would like it sweeter. If you find it to be too salty then add more water or lemon juice.
Notes
This dipping sauce is usually served with the Vietnamese Roasted Catfish and also the Grilled Beef with Squid and Shrimp as seen below. But some Vietnamese salads with also use this dipping sauce as well except the crushed pineapples would usually be omitted from the recipe. 
