Name: Peanut Sauce (Tủỏng Ɖậu Phộng)
Yield: Makes 2 Cup
Cuisine: Vietnamese
Ingredients: 1 tablespoon peanut oil or sesame oil; ½ teaspoon chili paste; 2 tablespoons crushed unsalted dry-roasted peanuts, for garnish; 1½ tablespoons thick peanut butter; 1 teaspoon fish sauce; ⅓ cup hoisin sauce; 3 clove garlic, minced; ½ cup finely ground unsalted dry-roasted peanuts; ¾ cup chicken broth; ½ teaspoon cornstarch; 1 teaspoon sugar

Preparation info

Makes
2 Cup

Difficulty
Easy

Appears in

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.

Ingredients

1 tablespoon peanut oil or sesame oil
3 clove garlic, minced
½

Method

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.
In a small bowl, whisk the cooked garlic with the ground peanuts, chili paste, chicken broth, peanut butter, hoisin sauce, sugar, and fish sauce.
When the mixture has a smooth consistency, pour it into the saucepan and b