YieldsMakes about 1 1/3 cups (serves 6 to 8) (serving size: 1 tbsp.)
AuthorHong Pham and Kim Dao

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.

Pineapple Shrimp Sauce

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