What is mam nem made of?

Mắm Nêm is a very pungent Vietnamese sauce made with fermented anchovy, crushed pineapples, sugar, lemon juice, Thai chili pepper, lemongrass and garlic.

How do you use mam nem?

I use my mom’s quick and easy method. One bottle of mam nem (Vietnamese fermented anchovy sauce) and one can of pineapples, drained of liquid. Puree. Then doctor it up with chili, garlic, lime juice, or sugar to your taste.

What is Nem?

$10.00. Mắm Nêm is fish sauce before it undergoes a filtration process. It possesses an intense, pungent flavor profile and is indispensable in Southeast Asian dishes such as Green Papaya Salad. Ingredients: Anchovy, Sea Salt. Contains Fish (Anchovy)

What is fermented anchovy sauce?

Product description. Anchovy fish sauce is an essential condiment along with shrimp fish sauce in making various types of kimchi. It is made from raw anchovies and coarse sea salt through fermentation. Some people (especially from southern part of Korea) use it to season blanched vegetables or soup as well.

What is anchovy paste in?

Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product.

What is anchovy sauce used for?

Some uses of anchovy paste include its use as a condiment or ingredient in egg dishes and on toast. It can be used as an ingredient in some hors d’oeuvre. Anchovy paste is a common food in Italy, where it is used served atop canapés and vegetables and as an ingredient in sauces and pasta dishes.

How do you ferment anchovies?

Put 300g of fresh raw anchovies and 100g of coarse sea salt and mix. Ferment the anchovies for 6 months. Keep it in cool and dry place. Simmer fermented anchovies and water (1:1 ratio) in a pot for 2 hours on low heat.

What are NEM charges on my PG&E bill?

The rate is about two to four cents per kilowatt hour (kWh). As an NEM customer, you are enrolled in this program automatically.

What is the difference between Korean fish sauce and Thai fish sauce?

Not only does Korean Anchovy Sauce have a distinct flavor from that of Thai fish sauce, it is still ‘active’ in its fermentation after bottling so it will cause/enhance controlled fermentation whereas Thai fish sauce has had the fermentation process artificially stopped and will not cause/aid controlled fermentation …

Are anchovies brined?

Instead of being heat sterilized as with most canned seafood, anchovies are naturally cured in brine (salt water) for an average of 6 months. When the anchovies are fully “ripened,” the delicate fish are carefully removed from the brine and packed by hand into tins.

Why do we eat at Mama Nem’s food?

At Mama Nem’s we’ve been cooking and creating for years…using the freshest ingredients and recipes that have been passed down and cultivated for years. We believe that food is an essential and vital element to our everyday existence…it’s comfort, love and if done right…delicious.

What kind of sauce is used for mam nem?

Mắm Nêm is a very pungent Vietnamese sauce made with fermented anchovy, crushed pineapples, sugar, lemon juice, Thai chili pepper, lemongrass and garlic.

What do you put in mam nem Pha San?

It is commonly mixed with sugar, pineapple, and spices to make a prepared sauce called mắm nêm pha sẵn, the key ingredient in bún mắm . This condiment -related article is a stub.