Vietnamese Peanut Sauce - Dipping Sauce for Fresh Spring Rolls
"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."
photo by PaulaG
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
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What a terrific recipe! I loved the flavor with egg rolls & will be making this again! I used sriracha sauce and splenda. Thank you for sharing this keeper! -
This recipe is SO good. My local fave Vietnamese restaurant accidentally omitted the peanut sauce and gave me all nuoc cham (also delicious) because I requested both, hello COVID and online ordering! So off to the internet I went in hopes of finding a recipe to rescue The full enjoyment of my fresh spring rolls! I browsed a few but this recipe struck me as potentially being the winner based on its specific ingredients and other reviews. Alas, it came through and honestly surpassed my expectations. It tastes EXACTLY like the restaurant version if not better. I followed to a T, only things I changed was I used ketchup for tomato paste bc I didn’t have it on hand, and I used water not chicken broth for the same reason, then I topped w a tiny bit of shredded carrot when serving like the restaurants do, and in the first step when it says to get the garlic brown, I didn’t wanna burn it so I just cooked it a good while and made sure it was wilted/translucent/not bitter anymore. It was more of a red orange color bc of the tomato. This stuff is absolutely addicting and I was eating it w carrot sticks earlier #noshame -
Just made this, it is delicious taste just like a thai dressing I had in a seafood Resturant ,<br/>The only thing I substituted peanut oil with sesame it's just tasty.
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This was the most amazing sauce!! I usually make my own, but used this recipe and it is a wonderful recipe, and easy too! -
This is perfect! This tastes just like the peanut sauce at my favorite Vietnamese restaurant. I added more peanut butter, because we love the peanut taste. It made the sauce a bit thick, but it was easy to think out with a bit more water and hoisin sauce. Thanks for the great recipe!
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Tweaks
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Just made this, it is delicious taste just like a thai dressing I had in a seafood Resturant ,<br/>The only thing I substituted peanut oil with sesame it's just tasty.
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This recipe was super easy.... I did add some of my own ingredients because I did not have all the ingredients on the list and the sauce turn out great... I used sesame oil instead of peanut oil and it smelled amazing. I did not have tomatoe paste so I used ketchup. I also added: 1 teaspoon of fish sauce, 1/8 teaspoon of onion powder, and 1 tablespoon of lemon juice. I left out the sugar.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
