# Sốt Nướng Riềng Mẻ

A flavorful galangal and fermented rice paste grilling sauce, perfect for grilling various fish and especially pork belly.

- Total time: 5 min
- Cuisine: Thai
- Category: Sauce & Condiment
- Language: vi

## Ingredients

- 50 ml dầu ăn
- 50 ml dầu điều
- 50 g riềng băm nhỏ
- 20 g tỏi
- 20 g hành tím xay
- 20 g sả băm
- 20 g ớt sừng
- 15 g nghệ
- 50 ml nước lọc
- 50 g mẻ
- 30 g mắm tôm
- 10 g hạt nêm
- 30 g đường
- 15 g bột ngọt
- 2 g tiêu

## Instructions

1. Heat 50 ml of cooking oil in a pan.
2. Add 50 ml of annatto oil to the pan.
3. Add 50 g of minced galangal, 20 g of garlic, 20 g of ground purple onion, 20 g of minced lemongrass, 20 g of horn chili, and 15 g of turmeric to the pan.
4. Sauté the ingredients for about 2 minutes until fragrant and golden.
5. Add 50 ml of filtered water, 50 g of fermented rice paste, 30 g of shrimp paste, 10 g of seasoning powder, 30 g of sugar, 15 g of MSG, and 2 g of pepper.
6. Mix well and then transfer the mixture to a blender.
7. Blend until smooth.
8. Pour the smooth sauce into a bowl.

## Equipment

- chảo
- cối xay

## Tips

- Marinate 1 kg of meat with 150g of sauce for 2-3 hours before grilling for best results.
- The sauce can be stored in the refrigerator for 2 weeks.

## Source

- Original video: https://www.facebook.com/share/v/1BNR9Vj1Jo/
- Recipe page: https://www.cliprecipe.com/recipe/db7f4c94-2fdf-4824-8d2d-80cbc45b6cb9
- Extracted: 2026-04-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt