Vietnamese Peanut Sauce
This is one of my favorite sauces.
I use mainly for my Vietnamese Spring Rolls, but also like to use with eggrolls and grilled meats.
Click on Vietnamese Peanut Sauce hyperlink below for a printable version of this recipe.
Vietnamese Peanut Sauce
Ingredients
1/2 cup fresh ground Natural Peanut Butter
1 tablespoon granulated Sugar
4 tablespoons homemade Hoisin Sauce
1 tablespoon homemade Sweet Soy Sauce
1 small Garlic clove, mashed to a paste
2 teaspoons homemade Chili-Garlic Paste
1 tablespoon dark Sesame Oil
2 small Limes, juice
Water (thin to desired texture)
Directions
Add fresh ground peanut butter, chili garlic paste, clove paste, sugar, hoisin sauce, soy sauce, sesame seed oil and some fresh squeezed lime juice to a bowl. Stir the mixture well.
Add water to thin. Texture is to your preference.
The Vietnamese Peanut Sauce is ready now!
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I would love to learn more about Vietnamese cooking…it is sooo tasty 🙂 last night we made Pho for the first time, it was delicious!
That is so Fantastic! Did you try my Pho recipe? It takes a long time to make, but once you make it you will never turn back!
I think your kind of good!I LOVE your cooking.
Hi
Can you show me how to make the homemad sauce also.
4 tablespoons homemade Hoisin Sauce
1 tablespoon homemade Sweet Soy Sauce
Thank You
On this page you will find all kinds of the homemade Vietnamese Sauces. Enjoy! 🙂
Ramona
http://cookingvietnamesefood.com/sauces/vietnamese-sauces/
Hello! I have some question about the fresh ground peanut, So I have to roast the peanut first then blend it with water?
I am using already ground peanut butter….
love your peanut butter sauce, its quick, easy and yummy
Thank you and keep watching for more sauce recipes!
What is the Vietnamese name for this peanut sauce? Thank you very much.
I don’t know….I am Vietnamese, but don’t know the language. This is why my blog is Cooking Vietnamese Food, but with a Texas Twist… The recipe is my own creation…
It still turned out restaurant quality!
I don’t have sweetened soy sauce, and I omitted the sugar because I thought it would be too sweet for me otherwise. Maybe it’s because I used commercial peanut butter, which also sugar in it, because I don’t think it needs it. I also didn’t have 2 limes, so I substituted 1 Tablespoon of white vinegar for 1 lime, and I added more siracha (for the chili garlic), and it still turned out as good as what I’ve had in restaurants. I’ll continue using the recipe. Thank you.
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