Tamarind-Ginger Dipping Sauce | Nước Mắm Me

One batch of this Vietnamese dipping sauce yields about 1 ⅓ cups (320ml). You'll be able to serve 4 to 6 people.

80 ml | Generous ⅓ cup Tamarind Liquid (see notes for recipe link)
2 tablespoons minced, peeled fresh ginger
1 large clove garlic, minced
1 tablespoon canola or other neutral oil
3 to 4 tablespoon granulated sugar, agave syrup, or packed brown sugar
4 to 5 tablespoon fish sauce or soy sauce
Fine sea salt
2 or 3 Thai or serrano chiles thinly sliced, or 2 to 3 teaspoon Chili Garlic Sauce

Get ready for fast cooking: Measure the tamarind liquid in a measuring up. Add about ⅔ cup (160ml) water to make 1 cup total. Combine the ginger and garlic in a small bowl.
Cook the sauce: In a small (1-quart, .25L) saucepan, heat the oil over medium heat. When barely shimmering (a piece of ginger sizzles gently upon contact), dump in the ginger and garlic. Cook, stirring constantly, until fragrant and a few bits turn golden, 1 minute. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
Turn the sauce tangy and salty: Whisk in the sweetener of choice to balance the tamarind tartness and finish with a pleasant tang, if now twang. Add the fish sauce (or soy sauce). Taste and add an extra sweetener, fish sauce, or salt if you used soy sauce soy). Aim to yield a tangy, savory, mildly spicy flavor How much you use depends on the tamarind liquid’s sourness and your palate. Set aside to cool to room temperature and to let the flavors bloom.
Finish strong: Before serving, taste again and adjust the flavor balance a final time. Because other foods will be lightly seasoned, finish the sauce strong. Transfer to a serving bowl, or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for guests to add as desired.

Source tamarind and make tamarind liquid with tips and instructions here.