You can help expand this article with text translated from
the corresponding article in Vietnamese. (April 2018) Click [show] for important translation instructions.
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Alternative names | Mam nem |
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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 |
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.
Mắm nêm was a typical Cham food that entered southern Vietnamese cuisine during the Nguyễn Southern Push. (...) Cham food is very much like that of Cambodia, Laos and northern Thailand. It is sweeter and spicier than northern Vietnamese food and uses many different types of mắm, one of which is mắm nêm. (...) Another mắm that may have been a Cham product is mắm ruốc, a similar paste made with ground small shrimps and salt and left to ferment for days until it changes from purple to red.
They consumed mắm nêm, a fish sauce, which turned out to be Cham in origin.
Amazingly, even mắm nêm, the well-known fish sauce that is considered to be so typically Vietnamese, may actually have a Cham origin, according to some Vietnamese scholars.
You can help expand this article with text translated from
the corresponding article in Vietnamese. (April 2018) Click [show] for important translation instructions.
|
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 |
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.
Mắm nêm was a typical Cham food that entered southern Vietnamese cuisine during the Nguyễn Southern Push. (...) Cham food is very much like that of Cambodia, Laos and northern Thailand. It is sweeter and spicier than northern Vietnamese food and uses many different types of mắm, one of which is mắm nêm. (...) Another mắm that may have been a Cham product is mắm ruốc, a similar paste made with ground small shrimps and salt and left to ferment for days until it changes from purple to red.
They consumed mắm nêm, a fish sauce, which turned out to be Cham in origin.
Amazingly, even mắm nêm, the well-known fish sauce that is considered to be so typically Vietnamese, may actually have a Cham origin, according to some Vietnamese scholars.