Peanut Sauce

Tủỏng Ɖậu Phộng

Preparation info

  • Makes

    2 Cup

    • Difficulty


Appears in

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

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

The Vietnamese version of peanut sauce is a little bit sweeter and soupier in texture than other Asian versions such as Thai and Chinese. Because of its sweetness and richness, this peanut sauce is a better complement for spring rolls and other bland foods than nuoc cham. For a bit more kick, add more chili paste.


  • 1 tablespoon peanut oil or sesame oil
  • 3 clove garlic, minced
  • ½ cup finely ground unsalted dry-roasted peanuts
  • ½ teaspoon chili paste
  • ¾ cup chicken broth
  • tablespoons thick peanut butter
  • cup hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • ½ teaspoon cornstarch
  • 2 tablespoons crushed unsalted dry-roasted peanuts, for garnish


    1. Heat the oil in a small saucepan. Add the minced garlic and cook until it is golden brown. Drain and discard the oil. Set garlic aside.
    2. In a small bowl, whisk the cooked garlic with the ground peanuts, chili paste, chicken broth, peanut butter, hoisin sauce, sugar, and fish sauce.
    3. When the mixture has a smooth consistency, pour it into the saucepan and bring it to a boil over high heat. Let it boil for 5 minutes, then reduce the heat to a simmer.
    4. Add the cornstarch and mix well to a very smooth consistency. Let cool to room temperature. Stir, then garnish with additional crushed peanuts before serving.