Mam Kho Quet is a sauce and vegetable dish derived from poverty when Vietnamese farmers had plentiful vegetables but very little protein. The dipping sauce is made by caramelizing fish sauce and sugar in a small clay pot with a small amount of pork, dried shrimp, dried fish, and/or pork fat. The sauce is then served in the clay pot alongside a platter of fresh and boiled vegetables, such as cucumbers, carrots, broccoli, daikon, okra and squash. Mam Kho Quet is all about stretching a small amount of protein to add calories, as well as flavor, to an otherwise meager meal of mostly vegetables.
Although, Mam Kho Quet is a Vietnamese peasant dish, you can find it nowadays in many high-end restaurants all over Saigon. It’s a taste of the past that is making its way back to mainstream Vietnam. Plus, it’s a great way to eat your vegetables!
Vietnamese Vegetable Dipping Sauce with Caramelized Fish Sauce (Mắm Kho Quẹt)
- Total Time: 13 minutes
- Yield: 4 1x
Description
A sweet and savory rustic Vietnamese caramelized fish sauce dip made with just a bit of protein, served in a small clay pot. Enjoy with fresh and boiled vegetables for a simple, country-style meal.
Ingredients
- 5 oz pork fat (cut into small cubes)
- 1 small shallot (slice thinly)
- 1 tablespoon dried shrimp (about 10 small shrimp, presoak in warm water to soften then drain dry; chop coarsely)
- 1 garlic clove (roughly chop)
- 3 tablespoons good quality fish sauce
- 4 tablespoons granulated sugar
- Pinch black pepper
- Red chili peppers (optional)
Vegetable Platter, prepare a colorful assortment of fresh and/or boiled vegetables:
- Cucumbers, carrots, broccoli, cauliflower
- Daikon, okra, bitter melon, opo squash, or winter melon
Instructions
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Render Pork Fat: In a very small clay pot, render the pork fat over medium heat until it becomes golden brown and crispy. Remove the fried pork fat and set it aside.
-
Sauté Aromatics: To the rendered pork fat, add shallot, dried shrimp, and garlic. Sauté over medium heat until fragrant, about 1-2 minutes.
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Make the Sauce: Add fish sauce and sugar to the pot. Cook for 2-3 minutes, stirring occasionally, until the mixture begins to boil and slightly thickens. Turn off the heat.
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Finish and Serve: Top the sauce with a pinch of black pepper, the reserved fried pork fat, and optional red chili peppers for a spicy kick. Serve the sauce directly in the clay pot (or transfer to a serving bowl) alongside a platter of vegetables for dipping.
Notes
This dish is all about flavor and texture! The combination of sweet and savory with the crunch of fresh veggies is incredibly satisfying. Use any vegetables you love or have on hand—it’s flexible and adaptable!
- Prep Time: 10
- Cook Time: 3
- Category: Side Dish, Dipping Sauce
- Method: Stovetop
- Cuisine: Vietnamese
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