Seasoned fermented thick fish sauce (Mắm nêm) from Vietnam - The Cookbook (page 476) by Anaïs Ca Dao van Manen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork shin wrapped in rice paper (Bắp giò heo cuốn bánh tráng); Sweet and sour pickled pig's ears (Tai heo ngâm chua ngọt); Grilled snakehead fish with spring onion oil (Cá lóc nướng mỡ hành); Sugar cane grilled beef (Bò nướng mía); Rice noodles with pork and fermented thick fish sauce (Bún mắm nêm)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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