Saturday, May 10, 2008

Nuoc Mam Gung (Vietnamese Ginger Fish Sauce)

Nuoc mam gung (Vietnamese ginger fish sauce), often just called mam gung for short, is best paired with poultry or seafood.

Nuoc Mam Gung (Vietnamese Ginger Fish Sauce)


Nuoc Mam Gung (Vietnamese Ginger Fish Sauce)

You'll need:
2-inch knob ginger, minced
2 cloves garlic, minced
2 tblsp Nuoc Mam (Vietnamese Fish Sauce)
2 tsp sugar
2 tsp sambal oelek, or chopped fresh chilies
Juice of 1 lime or 1/2 small lemon

Mix all ingredients, adjust according to taste.

Serve with Ga Hap (Vietnamese Steamed Chicken) or Oc Buou Luoc Xa Voi Mam Gung (Vietnamese Apple Snails Boiled with Lemongrass and Served with Ginger Fish Sauce)

Enjoy!

My other Vietnamese dipping sauces:
Mam Nem (Vietnamese Fermented Anchovy Sauce)
Mam Ruoc (Vietnamese Fermented Shrimp Paste)
Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)

*****
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3 comments:

  1. Chibog in ChiefMay 22, 2008 at 4:27 AM

    oh this sauce is so tempting to make!!

    ReplyDelete
  2. JeannieMay 22, 2008 at 12:24 PM

    I love the smell of ginger! Hey is it possible to substitute lemongrass for the ginger to make a similar dipping sauce?

    ReplyDelete
  3. Wandering ChopsticksMay 22, 2008 at 10:34 PM

    Dhanggit,
    It's one of my favorites for dipping with chicken.

    Jeannie,
    You can try. It'll be a slightly different result though. The ginger has a nice bite that contrasts with the plainness of the chicken. Or in the case of seafood, keeps it from tasting fishy.

    ReplyDelete

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