Vietnamese Dipping Sauce
Vietnam
Known as a Vietnamese recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- Chile
- 1 Fresh red chili pepper, seeded
- 1 1/2 ts Rice vinegar or distilled white vinegar
- Beef
- Salt
- 1 c Minced fresh pineapple
- Cream
- 3 tb Fresh lemon juice
- 1 tb Sugar
- 3 tb Nuoc mam (Vietnamese fish sauce)
- 3 tb Mam nem (anchovy sauce)
- Water
- 2 Garlic cloves, crushed
Possible health benefits
General information, not medical advice.
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Pineapple
High in vitamin C · 59 mg per 100 g, 73% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in manganese · 0.9 mg per 100 g, 43% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Pineapple, raw”, USDA FoodData Central.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- For anchovy lovers, here are a couple of variations for a Vietnamese dipping sauce made with 'em. This is traditionally served with Beef Fondue with Vinegar (Bo Nhung Giam) that is part of the Vietnamese feast called Bo Bay Mon (Beef in seven ways++seven distinct ways of preparing beef). It's good with other stuff too but can be a bit strong to Western tastes. Some restaurants have it but you might have to ask for it. This is by far the most intricate of sauces in the Vietnamese culinary repertoire. What makes it so special is the use of a condiment called mam nem, prepared from ground fresh anchovies and salt and fermented over a period of time. It can become dangerously addictive. Traditionally, mam nem is served as a dipping sauce for barbecued or fried fish. In general it goes well with grilled foods. It is an essential sauce fro Beef Fondue with Vinegar.
- Use only fresh pineapple and remember to shake the bottle of anchovy sauce thoroughly before using. Anchovy cream may be substituted.
- Over a bowl, squeeze the pineapple between your hands to extract as much juice as possible. Combine the pulp and juice and set aside. Into a bowl, strain the anchovy sauce through a very fine sieve, pressing on th solids with a spoon to extract all of the liquid. Discard the solids.
- Pound or crush the garlic, chile and sugar to a fine paste in a bowl. Stir in the pineapple mixture, strained anchovy sauce, lemon juice, vinegar an fish sauce. Stir to blend.
- Yield: 1 1/3 cups
- VARIATION: If you are unable to find mam nem sauce, here is a variation of the above recipe, using canned anchovies. Add pineapple, if desired. 2 garlic cloves, crushed 1 fresh red chili pepper, seeded 2 tablespoons sugar 2 cans (2 ounces each) flat anchovies, drained 1/4 cup nuoc mam (Vietnamese fish sauce) 1/4 cup fresh lemon juice 2 tablespoons pineapple or water
- Combine the garlic, chile and sugar in a mortar and pestle and pound to a fine paste. Add the anchovies and mash to a very smooth paste. Stir in the fish sauce, lemon juice and pineapple juice. Mix well.
- Yield: about 1 cup.
- From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989.
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Mixing bowl
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Blender
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Mortar and pestle
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve
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Colander