Pleasantly thick but not too syrupy, this dipping sauce expertly captures the tart, tangy taste of tamarind. It’s balanced out with umami-packed fish sauce, and flavorful bits of shallot, garlic and dried chilies are scattered throughout. It’s wonderful straight from the bottle as a dip (as it’s traditionally enjoyed in Cambodia), but it’s also a great addition to marinades or drizzled into soups and braises.
Tamarind is known for its bracing tartness and grows in large pods with sticky, succulent pulp collecting around its seeds. It’s a beloved ingredient in many South and Southeast Asian cuisines.
We test everything we sell. Here’s how we’d use this.
We love this sauce as a tableside condiment for dipping dumplings, grilled meat skewers, savory pancakes and the like. And for drizzling into stir-fries and rice dishes (the grains really soak up the sauce’s flavor). We love pouring it on our Curried Beef Skewers and our Grilled Garlic-Herb Shrimp—just substitute mint or cilantro for the tarragon in the recipe.
A Cambodian refugee, Channy Laux started Angkor Food in 2010 to honor the memory of her mother, who fled to the United States with Laux and her three siblings during the Khmer Rouge's regime. The chef's award-winning company, based in the San Francisco Bay Area, is our favorite source of authentic Southeast Asian ingredients.
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