Hoisin Dipping Sauce

Tương Ngọt

Preparation info

    • Difficulty


Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

  • About


  • 125 ml (4 fl oz/½ cup) milk hoisin sauce
  • tablespoons white vinegar
  • 125 ml (4 fl oz/½ cup) milk
  • 3 teaspoons roasted peanuts, crushed
  • 1 bird’s eye chilli, thinly sliced


In a saucepan, combine the hoisin sauce and vinegar. Place the pan over medium heat and stir in the milk. Continue to stir until just before boiling point is reached, then remove from the heat and allow to cool. To serve, garnish with the peanuts and chilli. Store in a jar in the fridge for up to 1 week.