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Fermented Anchovy Dipping Sauce | Mam Nem Cham
Mam Nem Cham is a bold Vietnamese dipping sauce made from fermented anchovy paste, mixed with crushed pineapple, garlic, chili, and sugar, offering a unique combination of salty, sweet, and spicy flavors.
Ingredients
- Avocado oil, or any neutral cooking oil
- ¼ cup lemongrass, chopped
- 1 Tbsp ginger, grated
- 1 Tbsp garlic, chopped
- 1 20 oz can crushed pineapple
- 7 fl oz mam nem sauce
- ⅓ cup sugar
- ⅔ cup lemon juice, around 2 lemons
- 3 Tbsp chili paste
- 2 Tbsp Thai chili peppers , chopped, (more if you like it spicy)
- ¼ cup white vinegar
- ¾ cup coconut water
- ½ lime, zest only
Instructions
- Heat up oil in a small saucepan over medium high heat and fry lemongrass, ginger and garlic for a couple of minutes.
- Add the rest of the ingredients in the saucepan and mix them together.
- Bring to a boil, then reduce heat to medium and let it simmer for a couple of minutes.
- Turn off heat. Remove saucepan from heat.
- Let it cool and serve, or refrigerate and then serve.
Nutrition
Serving: 0.25cup | Calories: 28kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 13mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 0.2mg
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