This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.
Reprinted with permission from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker with JJ Goode. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 4 ounces palm sugar, coarsely chopped
- 1/4 cup Thai fish sauce
- 1 ounces seedless tamarind pulp (also called tamarind paste)
- 1 1/4 cups water
- 1 tablespoon Phrik Phon Khua (Toasted-chile powder), or more to taste
Combine the palm sugar, fish sauce, tamarind pulp, and water in a medium pot. Set the pot over high heat, bring the mixture to a boil, then immediately decrease the heat to maintain a simmer. Use a whisk or spoon to break up the palm sugar and tamarind pulp as they soften, and cook just until the tamarind has fully softened and dissolved into the mixture, 5 to 8 minutes
Stir in the chile powder, turn off the heat, and let the mixture sit, stirring occasionally, until it has cooled to room temperature.