Mắm nêm

Mắm nêm is a fermented fish sauce condiment originating from Vietnam, particularly popular in Central and Southern Vietnamese cuisine. It is made primarily from anchovies (though other small fish or shrimp may be used) that are heavily salted and fermented for an extended period, typically several months or longer.

The fermentation process results in a pungent, intensely flavored sauce characterized by its strong, salty, and umami notes. Mắm nêm's distinct aroma is a key identifier and often a point of either strong appeal or aversion for consumers.

There are variations in the production and preparation of mắm nêm, leading to differences in consistency and flavor. Some versions are more watery, while others are thicker and chunkier due to the presence of more fermented fish pieces. Some regional varieties may incorporate roasted rice powder (thính) to thicken the sauce and add a nutty flavor.

Mắm nêm is typically not consumed on its own but is used as a dipping sauce or ingredient to enhance the flavor of other dishes. It is frequently served with grilled meats, vegetables, fresh herbs, spring rolls, and rice paper rolls. It is also used as a base for soups and stews. Common accompaniments to mắm nêm include fresh chili peppers, garlic, sugar, and lime juice, which are added to balance the strong flavors and customize it to individual preferences.

Mắm nêm should be refrigerated after opening to maintain its quality and prevent spoilage.