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Savor Saigon with a Tamarind Shrimp-Vegetable Stir-Fry
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Savor Saigon with a Tamarind Shrimp-Vegetable Stir-Fry

yes, a vegan version is possible too

Andrea Nguyen's avatar
Andrea Nguyen
Jul 20, 2025
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Pass the Fish Sauce
Pass the Fish Sauce
Savor Saigon with a Tamarind Shrimp-Vegetable Stir-Fry
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Hello everyone!

I’ve been writing about tamarind in South Asian foodways because the tamarind tree is cultivated in many parts of the Subcontinent. How tamarind arrived in Asia is uncertain but somehow the tart seed pods journeyed all around the tropical belt to become a culinary fixture in South Asia, Thailand, and Vietnam.

Tamarind trees flourish in southern Vietnam and notably in Saigon (aka Ho Chi Minh City), where they were among the trees planted in the late 19th century by Jean Baptiste Louis Pierre, the founder and director of the Saigon Zoo and Botanical Gardens, which still remains by the river in District 1. Tamarind trees were part of his beautification project for the city’s prime downtown area.

Other trees that were planted dropped potentially injurious heavy fruit (think mangos), but the tamarind tree didn’t grow too big, provided a nice shady canopy, bright green, feathery foliage, and produced lightweight pods that could be enjoyed at many stages of maturity, by young and old. In summary, tamarind presented itself as a friendly signature tree for Saigon.

Book street in Saigon lined with what I’m pretty sure are tamarind trees!

Tamarind trees still play a vital role in Saigon’s landscape. Conceding to resident and tourist demand, in 2023 the city planted over 80 tamarind trees instead of constructing a covered walkway on popular Le Loi street to provide shade. The tamarind tree is in effect a municipal tree of Saigon.

Throughout Vietnam, tamarind is known as me (pronounced “meh”) but it’s mostly associated with the tropical flavors of southern Vietnam.

Thinking about tamarind, Saigon (the city where I was born), and one of my favorite ways to showcase tamarind, I’m steering today’s focus to Tamarind Shrimp (Tôm Rang Me).

The tangy main dish is traditionally prepared with giant shell-on prawns but I’ve long opted for big shrimp that have been peeled. The result is a dish that tastes equally delicious but is easier for everyone to eat. Diving into a saucy dish with both hands is fun but not a regular thing for many folks. For a visually appealing dish that thrills and satisfies with balanced nutrition, this rendition combines shrimp with vegetables, and turns Tôm Rang Me from being a splurgy special to being a more affordable, everyday dish.

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Here’s a casual video to persuade you that this highly doable southern Vietnamese treat should occupy a recurring spot at your table!

As you just saw, tôm rang me comes handily together on the stove. Tamarind primarily drives the tangy flavor with umami notes from the shrimp and seasonings.

I’ve made this dish many times over the years but recently improved it to yield more succulent shrimp and bigger flavor. Expect the following takeaways:

  • Tricks for better shrimp flavor and texture (good shrimp is pricey so you want to make the most of your purchase)

  • Vegetable prep pointers for better stir-fries

  • Full text and downloadable PDF for the tamarind shrimp plus a vegan variation (you’re covered whether you’re cooking for omnivores, pescatarians, vegetarians, or vegans!)

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