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.
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
How to Make It
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.
*Available at Asian grocery stores; also called terasi (Indonesian), belacan (Malaysian), and kapi (Thai). "Fermented" may not appear on labels; look instead at the color--it should be purplish gray (not red).
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