Pineapple Shrimp Sauce


In Vietnam, Hanoi-style salmon usually comes with this pungent sauce. The key ingredient, fermented shrimp paste, is beloved across Southeast Asia. This sauce goes with Hanoi-Style Salmon with Turmeric and Dill, which is delicious on its own, topping noodle bowls, or rolled into spring rolls.

Makes about 1 1/3 cups (serves 6 to 8) (serving size: 1 tbsp.)


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6 tablespoons sugar
1 1/2 to 2 tbsp. shrimp paste* (aka shrimp sauce; mam ruoc)
6 tablespoons lime juice
6 tablespoons minced fresh or canned pineapple
2 tablespoons minced garlic
1 tablespoon minced red bird chile or serrano chile


In a small bowl, whisk together 6 tbsp. warm water with the sugar until sugar is dissolved. Whisk in remaining ingredients.

Make ahead: Up to 1 week.

Created date

April 2016

Nutritional Information

Calories 22
Caloriesfromfat 6.4 %
Protein 0.0 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 4.3 g
Fiber 0.0 g
Sodium 113 mg
Cholesterol 2 mg