Mam Nem Di Can / Di Can Fermentation Sauce

Product Introduction:

Dì Cẩn Fermentation Sauce (Mắm nêm Dì Cẩn) is a famous and specialty fermented fish sauce from Da Nang. It is made from fresh anchovies and roasted ground rice (thính gạo), fermented using traditional methods, creating a rich and characteristically fragrant flavor. Dì Cẩn Fermentation Sauce is commonly used as a dipping sauce for many Central Vietnamese specialty dishes.

Instructions for Use:

• Use directly as a dipping sauce for dishes such as boiled pork, fresh vegetables, nem lui (lemongrass pork skewers), bun mam (fermented fish noodle soup), etc.
• You can add lime, garlic, chili, sugar, and minced pineapple according to your taste.
• Use as a seasoning in some dishes such as Bun Bo Hue (Hue-style beef noodle soup) (depending on the region).

Expiration Date:

• See the specific date on the product packaging.

Storage:

• Store in a dry and cool place.
• Avoid direct sunlight.
• Close the lid tightly after use.
• Refrigerate after opening to maintain the best quality.