There are many simple sauces in the Vietnamese kitchen, not just the ubiquitous nuoc cham dipping sauce made with lime, fish sauce, sugar and chilies. This one has an unusual twang and slight thickness due to its source of tartness -- tamarind liquid. It's the thick liquid rendered from soaking and straining tamarind pulp. Make […] The post Vietnamese Tamarind-Ginger Sauce (Nước Mắm Me) appeared first on Viet World Kitchen.
