Vietnamese Fermented Anchovy Dipping Sauce Recipe (Mắm Nêm) for Butter Beef Spring Rolls

Name: Vietnamese Fermented Anchovy Dipping Sauce Recipe (Mắm Nêm) for Butter Beef Spring Rolls
Total time: 15 min
Ingredients: 1 tbsp Vegetable oil; 1 tbsp Lemongrass, minced; 2 cloves Garlic; ¼ cups Fish sauce; ½ cups Pineapple, crushed; ½ tbsp Sugar; 1 tbsp Lemon; Chili pepper

By Vicky Pham · 15 min

Ingredients

Vegetable oil1 tbsp
Lemongrass · minced1 tbsp
Garlic2 cloves
Fish sauce¼ cups
Pineapple · crushed½ cups
Sugar½ tbsp
Lemon1 tbsp
Chili pepper

Instructions

Heat 1 tablespoon vegetable oil in a small pan over medium-high heat.
Add the 2 finely minced garlic cloves and 1 tablespoon minced lemongrass, and sauté until fragrant.
Add ¼ cup fermented fish sauce (Mắm Nêm), ½ cup crushed pineapple, ½ tablespoon sugar (adjust to taste), 1 tablespoon lemon juice and the finely minced red chilies, and mix.
Once the mixture comes to a boil, turn off the heat and serve.

Summarized from Vicky Pham's video. Watch it for the details.

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