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Tamarind Fish Sauce from Vietnam

Young tamarind fish sauce is used as a dip for various meats - such as boiled, steamed, grilled, fried - helping to add flavor and stimulate the appetite for dishes. With the natural sweet and sour taste from tamarind and the characteristic aroma of basil leaves, this dipping sauce will surely conquer you from the first taste.

Prep time: 0 mins.
Cook time: 20 mins.
Total time: 25 mins.
Servings: 4 portions

What you need


100g Tamarind fruit flesh
20g fresh Basil leaves
20g Garlic
20g Chili Peppers
185g granulated Sugar
85ml filtered Water
135ml Maggi fish sauce (from Vietnam)

How to prepare


1 Step 1

Wash basil leaves, then drain water. Peel the young tamarind, remove the seeds and remove the flesh. Peel garlic. In a large bowl mix together: 20g basil leaves, 100g young tamarind flesh, 20g garlic, 20g chili, 185g granulated sugar, 85ml filtered water and 130ml Maggi fish sauce. Put everything in a blender until consistency is a sauce mixture.

2 Step 2

Enjoy as a dip with your preferred boiled or steamed meats.

Nutrition information

% DV
Side dish