Serving

Nuoc Mam Me   -   Tamarind Sauce
Vietnam

Makes
Effort:
Sched:
DoAhead:  
1/2 cup  
*
15 min  
Best
This Vietnamese dipping sauce is popular with fried fish and works well with fried chicken and similar meats. I make it without sugar, but in Southeast Asia they like things a bit sweeter.



2
2
1/4
2
1/2
1

cl
c
T
t
T
Thai Chili (1)
Garlic
Tamarind pulp (2)  
Fish Sauce (3)
Sugar (opt)
Water
  1. Chop CHILIS very fine. Crush GARLIC and chop very fine. Pound them together to a paste in a mortar.
  2. Prepare TAMARIND as needed (see Note-2).
  3. Mix All Items together and let rest 20 minutes or more before using. In a small tightly covered jar this will keep a couple of weeks in the refrigerator.
NOTES:
  1. Chilis:   Two Thai chilis will give this sauce a modest bite. Increase if you like it hotter. For details see our Chili Page.
  2. Tamarind:   If your Tamarind is concentrate in a jar, use 1 T, or if it's block use about 1 T, soak and strain. For details see our Tamarind page.
  3. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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