On Sun, 25 Apr 2010 21:15:51 -0400, Ian wrote:

> I found this:
> http://www.recipesource.com/ethnic/a...ng-sauce1.html
>
> By coincidence it comes from Nicole Routhier, whose Cooking With Fruit
> cookbook I just acquired.

That looks pretty good. I never thought about adding nouc mam in
there, but what the heck.

As the recipe suggests, mam nem is an accompaniment to "7 Courses of
Beef". Great for dipping beef sausages/meatballs, and beef wrapped
in perilla, Hawaiian ti, or la lot leaves. I make these at home
since I can't find any restaurant here that does them worth a damn.

You can also use it as a dip for spring or summer rolls made with
shrimp or crab.

-sw