Anchovy and Pineapple Sauce

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

Mắm Nêm

Preparation info

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

Ingredients

1 tablespoon sugar
2 tablespoons boiling water
1 tablespoo

Asia
Vietnam
Sauce
Condiment
Gluten-free
Pescatarian

Method

Put the sugar in a bowl with the boiling water and stir until dissolved. Allow to cool, then combine with the rest of the ingredients and mix well. Store in a jar in the fridge for up to 3 days.