Vietnamese-style Sweet and Sour Sauce

Ingredients

In Vietnamese cuisine, the Sweet and Sour Sauce takes on a distinct flavor profile compared to its Chinese counterpart. While the Chinese version often uses vinegar as the souring agent, the Vietnamese version relies on tamarind pulp for its tanginess. Additionally, Vietnamese Sweet and Sour Sauce incorporates palm sugar for a touch of sweetness, giving it a unique balance of flavors that is characteristic of Vietnamese cuisine. We alse have the original recipe for Sweet and Sour Sauce, so you can check it out.

• 1/4 cup (60ml) tamarind pulp 1/4 cup (60ml) tamarind pulp
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 clove garlic, minced 1 clove garlic, minced
• 1 small shallot, finely chopped 1 small shallot, finely chopped
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 1g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine tamarind pulp and water. Let it soak for 10 minutes, then strain the mixture to remove any seeds or fibers.
2. 2.
   In a saucepan, heat vegetable oil over medium heat. Add minced garlic, chopped shallot, and sliced chili. Sauté until fragrant and lightly golden.
3. 3.
   Add the tamarind mixture, palm sugar, and fish sauce to the saucepan. Stir well to combine.
4. 4.
   Reduce the heat to low and simmer the sauce for 5-7 minutes, until it thickens slightly.
5. 5.
   Remove from heat and let the sauce cool before serving. It will continue to thicken as it cools.

Treat your ingredients with care...

• Tamarind pulp — Make sure to strain the tamarind mixture well to remove any seeds or fibers, as they can affect the texture of the sauce.

Tips & Tricks

• Adjust the sweetness and tanginess of the sauce according to your preference by adding more or less palm sugar and tamarind pulp.
• For a spicier version, increase the amount of chili or add a dash of chili sauce.
• Store any leftover sauce in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Vietnamese-style Sweet and Sour Sauce as a dipping sauce alongside spring rolls, grilled meats, or drizzle it over stir-fried dishes to add a burst of tangy flavor.

Presentation advice

Transfer the sauce to a small serving bowl or individual dipping bowls. Garnish with a sprinkle of chopped fresh herbs, such as cilantro or Thai basil, for an added touch of freshness and visual appeal.