Pauline Nguyen, Luke Nguyen, Mark Jensen

Anchovy and Pineapple Sauce

Name: Anchovy and Pineapple Sauce (Mắm Nêm)
Yield: Makes 125 ml (4 fl oz/½ cup)
Cuisine: Vietnamese
Ingredients: 1 bird’s eye chilli, finely sliced; 1 teaspoon finely sliced lemon grass; 1 garlic clove, crushed; 2 tablespoons unsweetened pineapple juice; 1 tablespoon crushed fresh pineapple; 2 tablespoons boiling water; 1 tablespoon fermented anchovy sauce; 1 tablespoon sugar

Mắm Nêm

Preparation info

Makes
125 ml

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

1 tablespoon sugar
2 tablespoons boiling water
1 tablespoo

Asia
Vietnam
Sauce
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Dissolve the sugar in the water and allow to cool. Combine with the rest of the ingredients and mix well.