---------- Recipe via Meal-Master (tm) v8.03
  
       Title: VIETNAMESE DIPPING SAUCE
  Categories: Vietnamese, Condiments, Ceideburg 2
       Yield: 1 servings
  
       1 c  Minced fresh pineapple
       3 tb Mam nem (anchovy sauce)
       2    Garlic cloves, crushed
       1    Fresh red chili pepper,
            -seeded
       1 tb Sugar
       3 tb Fresh lemon juice
   1 1/2 ts Rice vinegar or distilled
            -white vinegar
       3 tb Nuoc mam (Vietnamese fish
            -sauce)
  
   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.
   
   Posted by Stephen Ceideburg; January 22 1991.
  
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