Recipe: Anchovy Fish Sauce Vermicelli (Bum Mam Nem)

Vermicelli with Anchovy Sauce- Bún Mắm Nêm

By Helen Le Published: August 10, 2012

  • Prep: 30 mins
  • Cook: 5 mins
  • Ready In: 35 mins

  • Yield: 6 Servings

Salad noodle with roasted/ boiled pork belly with anchovy sauce in Danang style

  • To make the anchovy dipping sauce, in a blender, combine pineapple and water and blend well. Transfer to a bowl. Gradually add in anchovy fish sauce and adjust to your taste. Depending on the saltiness of the anchovy fish sauce, you might need to use about 4-8 tbsp. If needed, add some sugar and lime juice to your taste. (Even when the anchovy fish sauce is labeled as "ready to be served" you still have to follow these basic steps).
  • Heat vegetable oil in a pan and sautee the minced garlic, lemongrass and chili for 1-2 minutes till fragrant. In a separate bowl, add 1 tsp chili/paprika powder, and then pour the hot oil into the bowl. The oil will turn orange-red and aromatic. Add half of the seasoning oil to the sauce.
  • To assemble the dish, add some fresh greens to a large serving bowl. Place the cooked rice vermicelli on top of the fresh greens. Top up with roasted/boiled pork, some of the aromatic oil and the sauce. Garnish with peanuts and fried shallots. Stir well and enjoy

Post By Helen Le (284 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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