Vietnamese Dipping Sauce

Title:
Vietnamese Dipping Sauce

Yield:
1 Servings

Categories:
Vietnamese,
Condiment




Ingredients:





     1 c  Minced fresh pineapple


     3 tb Mam nem (anchovy sauce)


     2    Garlic cloves, crushed


     1    Fresh red chili pepper,


          -seeded


     1 tb Sugar


     3 tb Fresh lemon juice


 1 1/2 ts Rice vinegar or distilled


          -white vinegar


     3 tb Nuoc mam (Vietnamese fish


          -sauce)






 For anchovy lovers, here are a couple of variations for a Vietnamese


 dipping sauce made with 'em.  This is traditionally served with Beef


 Fondue with Vinegar (Bo Nhung Giam) that is part of the Vietnamese


 feast called Bo Bay Mon (Beef in seven ways++seven distinct ways of


 preparing beef). It's good with other stuff too but can be a bit


 strong to Western tastes. Some restaurants have it but you might have


 to ask for it. This is by far the most intricate of sauces in the


 Vietnamese culinary repertoire. What makes it so special is the use


 of a condiment called mam nem, prepared from ground fresh anchovies


 and salt and fermented over a period of time. It can become


 dangerously addictive. Traditionally, mam nem is served as a dipping


 sauce for barbecued or fried fish. In general it goes well with


 grilled foods.  It is an essential sauce fro Beef Fondue with Vinegar.


 


 Use only fresh pineapple and remember to shake the bottle of anchovy


 sauce thoroughly before using.  Anchovy cream may be substituted.


 


 Over a bowl, squeeze the pineapple between your hands to extract as


 much juice as possible.  Combine the pulp and juice and set aside.


 Into a bowl, strain the anchovy sauce through a very fine sieve,


 pressing on th solids with a spoon to extract all of the liquid.


 Discard the solids.


 


 Pound or crush the garlic, chile and sugar to a fine paste in a bowl.


 Stir in the pineapple mixture, strained anchovy sauce, lemon juice,


 vinegar an fish sauce.  Stir to blend.


 


 Yield: 1 1/3 cups


 


 VARIATION: If you are unable to find mam nem sauce, here is a


 variation of the above recipe, using canned anchovies. Add pineapple,


 if desired. 2 garlic cloves, crushed 1 fresh red chili pepper, seeded


 2 tablespoons sugar 2 cans (2 ounces each) flat anchovies, drained


 1/4 cup nuoc mam (Vietnamese fish sauce) 1/4 cup fresh lemon juice 2


 tablespoons pineapple or water


 


 Combine the garlic, chile and sugar in a mortar and pestle and pound


 to a fine paste.  Add the anchovies and mash to a very smooth paste.


 Stir in the fish sauce, lemon juice and pineapple juice.  Mix well.


 


 Yield: about 1 cup.


 


 From "The Foods of Vietnam" by Nicole Rauthier.  Stewart, Tabori &


 Chang. 1989.


 


 Posted by Stephen Ceideburg; January 22 1991.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip