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.
How to Make It
Step 1
1
In a small bowl, whisk together 6 tbsp. warm water with the sugar until sugar is dissolved. Whisk in remaining ingredients.
Step 2
2
Make ahead: Up to 1 week.
Ingredients
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
Directions
Step 1
1
In a small bowl, whisk together 6 tbsp. warm water with the sugar until sugar is dissolved. Whisk in remaining ingredients.
Step 2
2
Make ahead: Up to 1 week.