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Fermented Anchovy Dipping Sauce | Mam Nem Cham

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 16
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 

  • ¼ cup lemongrass, chopped
  • 1 Tbsp ginger, grated
  • 1 Tbsp garlic, chopped
  • 1 20 oz can crushed pineapple
  • 4 oz mam nem sauce
  • ⅓ cup sugar
  • 2/3 cup lemon juice
  • 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

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 turn off heat.
  • Remove saucepan from heat.
  • Let it cool and serve, or refrigerate and then serve.

Nutrition

Serving: 0.25cup | Calories: 27kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 914mg | Potassium: 68mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 29IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 1mg

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