Anchovy paste

maắm nêm

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

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Made from fermented anchovies and salt. Add a few teaspoons (or heaping tablespoons!) to nuoc mam (fish sauce) to dilute the paste into pungent dipping sauce. Add a small amount to soup stocks for shellfish flavor.