Vietnamese Peanut Sauce – Dipping Sauce for Fresh Spring Rolls
Photo by PaulaG
- Prep Time: 5 mins
- Total Time: 15 mins
- Servings: 6
About This Recipe
“I haven’t tried this, but it’s supposed to be a great dipping sauce for Vietnamese-style fresh spring rolls. I found it on the Kitchen Chick blog, and it is apparently adapted from “Foods of Vietnam” by Nicole Routhier. If you are gluten-free you can find gluten-free hoisin sauces made by brands such as Kame or Premier Japan.”
- 1/4 cup roasted peanuts, ground, for garnish
- 1 tablespoon peanut oil
- 2 garlic cloves, minced
- 1 teaspoon chili paste or 1 teaspoon sriracha sauce
- 1/2 cup chicken broth or 1/2 cup water
- 2 tablespoons tomato paste
- 3/4 teaspoon sugar
- 2 tablespoons peanut butter ( or more)
- 1/4 cup hoisin sauce
- Heat the oil and add the garlic, chili paste, and tomato paste.
- Fry until garlic is golden brown.
- Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter.
- Bring to a boil.
- Reduce the heat and simmer for 3 minutes.
- Garnish with the ground peanuts.