Tuong Goi Cuon [vietnamese Bean Dipping Sauce

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READY IN: 10mins
Recipe by That is Dr House to

From Pleasures of the Vietnamese Table by Mai Pham: This is thicker than nuoc and used with things such as spring rolls and other meat dishes. In Hue it often includes ground pork and liver.

Ingredients Nutrition


  1. Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
  2. Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.
  3. Keeps 2 weeks.
  4. Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.

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