Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Roasted peanuts - ground

  2. 1 tablespoon 15ml Peanut oil

  3. 2 Garlic cloves - minced

  4. 1 teaspoon 5ml Chili paste

  5. 2 tablespoons 30ml Tomato paste

  6. 1/2 cup 118ml Chicken broth or water

  7. 1/2 teaspoon 2 1/2ml Sugar

  8. 1 tablespoon 15ml Peanut butter

  9. 1/4 cup 59ml Hoisin sauce

  10. 1 Fresh red chile pepper - seeded and thinly sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions This peanut sauce is somewhat different from a Thai peanut sauce. It's not nearly as sweet and has no coconut milk in it. Most Vietnamese restaurants I've eaten at serve this along with Nuoc Cham and Carrot salad with Cha Gio type dishes. Prepare the roasted peanuts. Set aside. [I use unsalted Planter's roasted peanuts. S.C.] Heat the oil in a small saucepan. When the oil is hot add the garlic chili paste and tomato paste. Fry until the garlic is golden brown, about 30 seconds. 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. Divide the sauce among individual dipping bowls and garnish with the ground peanuts and slice chile. Server warm or at room temperature. Yield: about 1 cup. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori and Chang.


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