1 c Fresh pineapple; minced
3 tb Mam nem (anchovy sauce)
2 cl Garlic; 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)
Variation:
Additional pineapple;
-if desired
2 cl Garlic; crushed
1 Fresh red chili pepper;
-seeded
2 tb Sugar
2 cn Flat anchovies (2 oz ea); drained
1/4 c Nuoc mam (Vietnamese fish
-sauce
1/4 c Fresh lemon juice
2 tb Pineapple juice or water
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 for 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 the 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, use the Variation
ingredients.
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.
