Vietnamese Tamarind Dipping Sauce (Nuoc Cham Me)
from https://www.thespruce.com/

If you’ve had this tangy, spicy and slightly sweet sauce, just the thought of it should start you salivating. Made of tamarind, garlic, red chilies, lime juice, sugar and fish sauce this sauce is a unique combination of tart and sweet. A tantalizing concoction, this sauce is typically served with baked fish wrapped in rice paper and enjoyed as fresh spring rolls.

3 tablespoons tamarind pulp
1 fresh chili (chopped)
2 cloves garlic (chopped)
½ teaspoons sugar
1 tablespoon ​fish sauce
1 tablespoon water

Place the tamarind pulp in a heatproof bowl.

Bring half a cup of water to the boil. Pour into the bowl with the tamarind pulp. Allow to soak for about ten minutes. Strain with a wire mesh, pressing the pulp through the mesh. Discard everything that cannot be pressed through the mesh.

With a mortar and pestle, mash the chili, garlic, and sugar to a paste.

Gradually add the tamarind extract and fish sauce, mixing as you pour.

Serve with your favorite grilled seafood.​