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Prep 10 mins
Cook 0 mins
This is a simplified version of the classic Vietnamese dipping sauce, usually made with fresh peanuts. This version uses peanut butter to make it simpler. Of course, hoisin sauce is a bottled Chinese condiment that will keep fresh in your refrigerator for a year. From Jim Fobel's Big Flavors.
- 1⁄4 cup hoisin sauce
- 1⁄4 cup smooth peanut butter
- 1 tablespoon vegetable oil
- 1 large garlic clove, minced (or crushed through a press)
- 1⁄4 teaspoon cayenne pepper
- 1⁄3 cup chicken stock or 1⁄3 cup canned broth
- 1 tablespoon vietnamese fish sauce (nuoc mam or nam pla) or 1 tablespoon Thai fish sauce (nuoc mam or nam pla)
- 1 tablespoon peanuts, chopped. (optional)
- In a medium bowl, blend together the hoisin sauce and peanut butter.
- Stir in the oil, garlic, and cayenne.
- Gradually stir in the stock and fish sauce.
- Cover and chill until needed.
- Transfer the sauce to a bowl and sprinkle with the chopped peanuts.
- Serve cold.
Really tasty and very close to what you would be served with fresh rolls in a Vietnamese restaurant. The peanut butter was a nice quick way to add that flavor. I could see this being great over lots of things, especially noodles.
This was a saving grace recipe - I had made another sauce that was coconut milk with a few additions, and wasn't very good, so I strained out the veggies and used this recipe and added the coconut milk so as not to waste it and it saved my dinner! Made for ZWT 9 SE Asia by one of Mike and the Appliance Killers