Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste. Many of the regions that produce fish sauce, for example Central Vietnam, also produce mắm nêm. It is commonly mixed with sugar, pineapple, and spices to make a prepared sauce called mắm nêm pha sẵn, the key ingredient in neem sauce.
_(3).jpg) A bowl of mắm nêm | |
| Alternative names | Mam nem |
|---|---|
| Type | Condiment |
| Place of origin | Vietnam |
| Region or state | Central Vietnam |
| Associated cuisine | Cham and Vietnamese cuisine |
| Created by | Cham people[1][2][3] |
| Main ingredients | Fermented Fish |
| Ingredients generally used | Pineapple |
| Similar dishes | Nước mắm |
See also
- Budu – Fish sauce originating from east coast of Peninsular Malaysia
- Burong isda – Filipino dish of rice and pickled fish
- Conpoy – Cantonese dried scallop
- Fish sauce – Condiment made from fish
- List of fish sauces
- Narezushi – Japanese dish of vinegared rice and usually seafood
- Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
- Pla ra – Southeast Asian fermented fish seasoning
- Prahok – Cambodian salted and fermented fish paste
- Saeu-jeot – Fermented shrimp in Korean cuisine
- Shrimp paste – Fermented condiment
- Kaeng tai pla – Southern Thai curry, made with a salty sauce made from fermented fish entrails
References
- Mam nem on Danang Cuisine
- Mam Nem (Vietnamese Fermented Anchovy Dipping Sauce) on Wandering Chopsticks