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Title: VIETNAMESE DIPPING SAUCE
Categories: Vietnamese, Condiments, Ceideburg 2
Yield: 1 servings
1 c Minced fresh pineapple
3 tb Mam nem (anchovy sauce)
2 Garlic cloves, crushed
1 Fresh red chili pepper,
-seeded
1 tb Sugar
3 tb Fresh lemon juice
1 1/2 ts Rice vinegar or distilled
-white vinegar
3 tb Nuoc mam (Vietnamese fish
-sauce)
For anchovy lovers, here are a couple of variations
for a Vietnamese dipping sauce made with 'em. This is
traditionally served with Beef Fondue with Vinegar (Bo
Nhung Giam) that is part of the Vietnamese feast
called Bo Bay Mon (Beef in seven ways++seven distinct
ways of preparing beef). It's good with other stuff
too but can be a bit strong to Western tastes. Some
restaurants have it but you might have to ask for it.
This is by far the most intricate of sauces in the
Vietnamese culinary repertoire. What makes it so
special is the use of a condiment called mam nem,
prepared from ground fresh anchovies and salt and
fermented over a period of time. It can become
dangerously addictive. Traditionally, mam nem is
served as a dipping sauce for barbecued or fried fish.
In general it goes well with grilled foods. It is an
essential sauce fro Beef Fondue with Vinegar.
Use only fresh pineapple and remember to shake the
bottle of anchovy sauce thoroughly before using.
Anchovy cream may be substituted.
Over a bowl, squeeze the pineapple between your hands
to extract as much juice as possible. Combine the
pulp and juice and set aside. Into a bowl, strain the
anchovy sauce through a very fine sieve, pressing on
th solids with a spoon to extract all of the liquid.
Discard the solids.
Pound or crush the garlic, chile and sugar to a fine
paste in a bowl. Stir in the pineapple mixture,
strained anchovy sauce, lemon juice, vinegar an fish
sauce. Stir to blend.
Yield: 1 1/3 cups
VARIATION: If you are unable to find mam nem sauce,
here is a variation of the above recipe, using canned
anchovies. Add pineapple, if desired. 2 garlic cloves,
crushed 1 fresh red chili pepper, seeded 2 tablespoons
sugar 2 cans (2 ounces each) flat anchovies, drained
1/4 cup nuoc mam (Vietnamese fish sauce) 1/4 cup fresh
lemon juice 2 tablespoons pineapple or water
Combine the garlic, chile and sugar in a mortar and
pestle and pound to a fine paste. Add the anchovies
and mash to a very smooth paste. Stir in the fish
sauce, lemon juice and pineapple juice. Mix well.
Yield: about 1 cup.
From "The Foods of Vietnam" by Nicole Rauthier.
Stewart, Tabori & Chang. 1989.
Posted by Stephen Ceideburg; January 22 1991.
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