Mắm nêm

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.

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Quick facts Alternative names, Type ...

*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

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 seafood
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

See also

References

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