• Prep time: 10 minutes
• Cook time: 10-20 minutes
• Serving: one quart (6-8 people)

The following recipe is thanks to Luke Pham. When I prep this mắm nêm sauce, I would triple the recipe to make a big batch which will last me maybe half a year.

Ingredients:

• 1 bottle of Hiệu Ông Già Quê Hương Mắm Nêm Phả Sẳn (7 fl. oz)
• crushed half pineapple
• 1 14-oz can Coco Rico soda
• juice of one large orange
• 1 Tbsp fresh lime juice
• 1-2 Tbsp minced garlic
• 2 Tbsp granulated sugar
• 2 Tbsp minced ginger
• 2-4 Tbsp finely minced lemongrass
• 1 tsp lemongrass powder
• 1 tsp galanga powder
• 1 tsp homemade chili pepper paste
• 1/4 cup water + 1 teaspoon cornstarch

Note: I learned upon my mistakes, that adding too much garlic will give you deadly gas after consuming this sauce. LOL! So don’t add more than 2 tablespoon of minced garlic for this serving size.

Direction:

1. Gather and measure out ingredients.
2. Heat up a 2 quart pot. First add garlic, lemongrass, and ginger to the pot. Roast the herbs for a few minutes.
3. Add in the wet ingredients (fermented fish sauce, Coco Rico soda, and powdered herbs). Stir over medium heat until the sauce lightly boils.
4. Stir in the water and cornstarch mixture. Serve as a dipping sauce for baked fish spring rolls or bò nhúng giấm hot pot. Enjoy! My husband slurps this sauce like juice.

We serve this mắm nêm sauce with the following recipes:

• Cá Nướng recipe
• Bò Nhúng Giấm recipe