Vietnamese Peanut Sauce - Dipping Sauce for Fresh Spring Rolls |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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:
1. Heat the oil and add the garlic, chili paste, and tomato paste.
2. Fry until garlic is golden brown.
3. Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter.
4. Bring to a boil.
5. Reduce the heat and simmer for 3 minutes.
6. Garnish with the ground peanuts.
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