The unusually tart flavor and slightly thick texture of this sauce is great with a simple grilled fish or boiled green vegetable. It is easy to make when you have frozen cubes of tamarind liquid on hand, and can be prepared hours in advance of the meal and left at room temperature.

　　

Ingredients

makes about 1 1/2 cups

　　1 tablespoon canola or other neutral oil

　　2 tablespoons peeled and minced fresh ginger

　　1 large clove garlic, finely minced

　　6 tablespoons Tamarind Liquid (page 319)

　　2/3 cup water

　　3 to 4 tablespoons sugar

　　4 to 5 tablespoons fish sauce

　　2 or 3 Thai or serrano chiles, thinly sliced (optional)

　　

Step 1

In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.

　　

Step 2

Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.

　　

Step 3

Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.

　　Reprinted with permission from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Published by Ten Speed Press, an imprint of Penguin Random House. Copyright © 2006.  Photographs by Leigh Beisch. Buy the full book from Amazon or Bookshop.