Authentic Vietnamese Mắm Nêm Recipe

Ingredients

  • 500 grams of anchovies
  • 300 grams of sea salt
  • 2 liters of water
  • 1 head of garlic, peeled and minced
  • 5 bird's eye chilies
  • 3 tablespoons of sugar
  • 1 pineapple, cored and chopped into small pieces
  • 2 carrots, peeled and julienned
  • 2 cucumbers, julienned
  • 1 bunch of mint leaves
  • 1 bunch of perilla leaves
  • 1 bunch of cilantro leaves
  • 1 bunch of Thai basil leaves
  • 1 kilogram of pork belly, thinly sliced
  • 500 grams of shrimp, peeled and deveined
  • 1 package of rice vermicelli noodles, cooked according to package instructions
  • Lime wedges, for serving

Steps and instructions

  1. First, clean the anchovies thoroughly under running water.
  2. In a large bowl, mix the anchovies and sea salt together. Let it sit for about 30 minutes.
  3. Transfer the anchovy and salt mixture into a large jar. Pour in the water until the anchovies are completely submerged. Cover the jar and let it ferment at room temperature for at least 1 week.
  4. After a week, strain the fermented anchovies through a fine-mesh sieve. Reserve the liquid, which is now the Mắm Nêm.
  5. In a mortar and pestle, pound together the minced garlic, bird's eye chilies, and sugar until you have a smooth paste.
  6. Mix the garlic-chili paste with the Mắm Nêm. Adjust the seasoning according to taste.
  7. In a serving platter, arrange the pineapple, carrots, cucumbers, mint, perilla, cilantro, and Thai basil leaves.
  8. In a separate platter, arrange the thinly sliced pork belly and shrimp.
  9. Prepare the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water. Set aside.
  10. To serve, each person can assemble their own bowl. Start with a base of noodles, then add the pork, shrimp, and desired amount of vegetables. Drizzle with the Mắm Nêm and squeeze a lime wedge over everything. Mix well before eating.

Tools for making

Recipe variations

  • Use different types of fish, such as mackerel or sardines, instead of anchovies.
  • Experiment with different levels of saltiness by adjusting the amount of sea salt used during the fermentation process.
  • Add other spices or aromatics, such as ginger, lemongrass, or shallots, to the garlic-chili paste for added flavor.
  • Include other vegetables in the serving platter, such as bean sprouts, lettuce, or pickled vegetables.
  • Try different protein options, such as grilled chicken, beef, or tofu, instead of pork belly and shrimp.
  • For a vegetarian or vegan version, skip the pork belly and shrimp and focus on vegetable-based toppings and protein alternatives like tempeh or seitan.
  • Adjust the level of spiciness by increasing or decreasing the amount of bird's eye chilies in the garlic-chili paste.
  • Explore different noodle options, such as udon noodles or soba noodles, in place of rice vermicelli.
  • Add other fresh herbs like dill or Vietnamese coriander to the serving platter for additional herbal flavors.
  • For a sweeter twist, add a tablespoon of honey or palm sugar to the Mắm Nêm.

Recipe overview

Welcome to the delicious world of Mắm Nêm, a unique and vibrant Vietnamese dish that offers a symphony of flavors. This dish is a compelling combination of fermented anchovies, fresh vegetables, succulent pork belly, and shrimp, all brought together with a tangy, spicy and sweet Mắm Nêm sauce. Expect an exciting process of fermenting anchovies that result in a piquant sauce that's the heart and soul of this dish. You'll also enjoy the fun of assembling your own bowl, and the burst of flavors that comes along with every bite. From the crunch of fresh vegetables, the tender pork and shrimp, to the comforting vermicelli noodles - this dish is an adventure for your palate. This recipe requires a bit of patience, especially during the fermentation process, but the end result is nothing short of a gastronomical delight. Get ready for a culinary journey to the heart of Vietnamese cuisine. Enjoy this hearty, satisfying, and flavor-packed meal that's perfect for sharing with family or friends.

Common questions

  1. How long does it take to ferment the anchovies? The anchovies should ferment for at least 1 week at room temperature.
  2. Can I adjust the amount of garlic and chilies in the Mắm Nêm? Yes, you can adjust the amount of garlic and chilies based on your personal preference. Feel free to add more or less according to your taste.
  3. Can I use other types of seafood instead of anchovies? Traditionally, anchovies are used to make Mắm Nêm. However, you can experiment with other small fish varieties if desired.
  4. What can I substitute for perilla leaves? If you can't find perilla leaves, you can substitute them with mint leaves or Thai basil leaves.
  5. How long does it take to cook the pork belly and shrimp? The thinly sliced pork belly and shrimp cook quickly. It only takes a few minutes to cook them on a hot grill or stovetop.
  6. Can I make the Mắm Nêm in advance? Yes, you can make the Mắm Nêm in advance and store it in a jar in the refrigerator for up to several months.
  7. Do I have to use all the vegetables mentioned in the recipe? No, you can choose to use some or all of the mentioned vegetables based on your preference. You can also add other vegetables of your choice.

Serving dishes and utensils

Origin stories

Mắm Nêm is a traditional Vietnamese dish, hailing from the central region of the country. It is especially popular in Da Nang and Quang Nam, where the locals relish the potent, pungent flavors of the fermented anchovy sauce. Unique and distinctive, Mắm Nêm is a testament to the Vietnamese penchant for fermentation, a culinary technique employed to not only preserve food, but also to reveal and enhance its flavors. The dish itself is a vibrant assembly of fresh vegetables, meat, and noodles, generously doused in the intense Mắm Nêm sauce. Every bite is sure to awaken the senses, a harmonious blend of sour, sweet, spicy, and the umami of the sea. An interesting fact to note is that Da Nang and Quang Nam are coastal cities, and the abundant seafood supply likely played a role in the inception of this dish. Despite its bold, challenging flavors, Mắm Nêm enjoys a beloved place in the rich tapestry of Vietnamese cuisine and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.