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Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

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Sweet-and-sour fruit inside a dry, brown casing; when fully ripe, it’s often eaten raw as a snack. Like lemon, tamarind gives an acidic or tart taste to food. The pulp of tender, immature, very sour pods is boiled and ground into a paste that’s often sautéed with meat and shellfish dishes. Popular in canh (consommé).