Mắm nêm

Mắm nêm

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

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.

See also

• Budu – Fish sauce originating from east coast of Peninsular Malaysia
• Burong isda – Filipino dish of pickled rice and fish
• Conpoy – Cantonese dried scallop
• Fish sauce – Condiment made from fish
• List of fish sauces
• Narezushi – Japanese dish of vinegared rice and seafoodPages displaying short descriptions of redirect targets
• Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
• Pissalat – French condiment made from anchovies (Anchovy condiment from Nice, France)
• 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

1. Vu-Hong, Lien (2016). Rice and Baguette: A History of Food in Vietnam. Reaktion Books. pp. 103–104. ISBN 978-1-780-23657-5. Mắm nêm was a typical Cham food that entered southern Vietnamese cuisine during the Nguyễn Southern Push. (...) Cham food is very much like that of Cambodia, Laos and northern Thailand. It is sweeter and spicier than northern Vietnamese food and uses many different types of mắm, one of which is mắm nêm. (...) Another mắm that may have been a Cham product is mắm ruốc, a similar paste made with ground small shrimps and salt and left to ferment for days until it changes from purple to red.
2. Vo, Nghia M. (2011). Saigon: A History. McFarland & Company. p. 18. ISBN 978-0-786-48634-2. They consumed mắm nêm, a fish sauce, which turned out to be Cham in origin.
3. Li, Tana (1998). Nguyễn Cochinchina: Southern Vietnam in the Seventeenth and Eighteenth Centuries. Cornell University. p. 113. ISBN 978-0-877-27722-4. Amazingly, even mắm nêm, the well-known fish sauce that is considered to be so typically Vietnamese, may actually have a Cham origin, according to some Vietnamese scholars.

• Mam nem on Danang Cuisine
• Mam Nem (Vietnamese Fermented Anchovy Dipping Sauce) on Wandering Chopsticks