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Vietnamese Apple And Shrimp Sauce / Mam Nem |
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Print this Recipe VIETNAM Makes about 3/4 cup Mam nem is certainly one of the more exotic dipping sauces in the Vietnamese culinary repertoire. Despite the odd-sounding combination of flavors, it’s extremely tasty and easy to make. I first sampled this sauce in Saigon, where it was made with puréed pineapple. I like the no-fuss sweetness of applesauce. Serve with any sort of grilled fish or pork. 1 tablespoon vegetable oil 1 clove garlic, minced 4 ounces shrimp, peeled and deveined, then very finely chopped 2 tablespoons asain fish sauce, , or more to taste 1 teaspoon sambal ulek or other chile paste or sauce 1/2 cup applesauce, unsweetened 1. Heat the oil in a small, heavy saucepan over medium-high heat. Add the garlic and cook until fragrant but not brown, about 15 seconds. Add the shrimp and cook, stirring, until opaque, 1 to 2 minutes. Stir in 2 tablespoons fish sauce, 1 teaspoon hot sauce, and the applesauce and bring to a boil, then remove from the heat. Taste for seasoning, adding fish sauce or hot sauce as necessary; the sauce should be highly seasoned. 2. Transfer the sauce to a bowl and let cool to room temperature. Serve immediately, or store, tightly covered in the refrigerator, for up to 3 days. Serve at room temperature. Makes about 3/4 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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