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
Sugar (opt)
Water
  1. Chop CHILIS very fine. Crush GARLIC and chop very fine, then pound them together to a paste in a mortar.
  2. Prepare TAMARIND as needed (see Note-2).
  3. Mix in All Items, together and let rest 20 minutes or so before using. In a small tightly covered jar this will keep a couple of week 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 my Chili Page.
  2. Tamarind:   You can use "ready to use" commercial Tamarind Concentrate, or make the pulp from a compressed block (better flavor). For details see our Tamarind page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
sjf_nuocmme1 ! 100529 var
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