Are you ready to elevate your Vietnamese culinary experience? This isn't your average dipping sauce; this is a vibrant, tangy, and utterly addictive tamarind dipping sauce perfect for banh trang (rice paper rolls), fresh spring rolls, or even grilled meats. Imagine the sweet and sour explosion of ripe tamarind, balanced by the savory depth of fish sauce and a subtle hint of chili. This recipe delivers an authentic taste of Vietnam, easily achievable in your own kitchen. Forget bland dipping experiences – this sauce is bursting with flavour and will transform your meals.
Forget complicated recipes and lengthy ingredient lists. This straightforward tamarind dipping sauce uses readily available ingredients to create a truly exceptional taste. The perfect balance of sweet, sour, salty, and spicy will have you reaching for more. To learn how to create this culinary masterpiece, follow our simple step-by-step guide below.
Tools Needed
- Pan
- Spoon
- Chopsticks
- Bowl
Ingredients
- Michi (Tamarind pulp): 50g
- Boiling water: 150ml
- Minced garlic: 2 tablespoons
- Minced chili: 1 tablespoon
- Sugar: 5 tablespoons
- Salt: 1/2 teaspoon
- MSG: 1/4 teaspoon
- Water: 3 tablespoons
- Fish sauce: 1 tablespoon
- Chili sauce: 1 tablespoon
- Crushed peanuts
- Fried onion
- Green onion
- Oil
- Satay (optional)
Step-by-Step Instructions
Step 1. Prepare the Tamarind Base
- Mash 50g of michi (tamarind pulp) with 150ml of boiling water to extract its essence.
- Skim off the seeds from the mashed tamarind.
Step 2. Sauté Aromatics and Season
- Heat a little oil in a pan. Add 2 tablespoons of minced garlic and 1 tablespoon of minced chili (adjust chili amount to your preference). Stir-fry until fragrant.
- Add the tamarind water to the pan.
- Add 5 tablespoons of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of MSG, and 3 tablespoons of water. Stir well.
- Add 1 tablespoon of fish sauce and 1 tablespoon of chili sauce. Stir to combine and dissolve the spices.
Step 3. Simmer and Thicken
- Bring the mixture to a boil and let it simmer for 2 minutes to thicken.
Step 4. Cool, Garnish, and Serve
- Remove from heat and let cool.
- Once cooled, transfer to a serving bowl. Add crushed peanuts, fried onions, and chopped green onions. You can also add chopped chili or satay for extra spice.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Adjust the amount of chili to your preferred level of spiciness.
- Taste and adjust seasoning as needed.
Nutrition
- Calories: approximately 250-300
- Fat: 5-8g
- Carbs: 40-50g
- Protein: 2-3g
FAQs
1. Can I make this tamarind dipping sauce ahead of time?
Yes! This sauce actually tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for tamarind paste if I can't find it?
Unfortunately, tamarind paste is key to the unique flavor. You could try a tamarind concentrate, but the flavor won't be exactly the same. Finding tamarind paste online or in Asian grocery stores is your best bet.
So there you have it – a deliciously easy tamarind dipping sauce that's guaranteed to impress. This recipe is perfect for adding a burst of flavour to your next Vietnamese meal, or any dish that needs a tangy kick. Enjoy the incredible taste of Hoang's Kitchen!