Description
This mouthwatering Vietnamese Peanut Sauce needs to be in your regular sauce rotation! It is a sweet and umami-packed dip for summer rolls, a dressing for a cold noodle salad or a spread for chicken and tofu.
Ingredients
Units
Scale
- 1 Tbsp. neutral oil, such as vegetable, canola, peanut or olive
- 3 garlic cloves, minced (about 1 Tbsp.)
- 5 Tbsp. hoisin sauce
- 1/4 cup creamy natural peanut butter
- 1 cup water
- 1 Tbsp. roughly chopped roasted, lightly salted peanuts
- chili garlic sauce or sriracha, if desired
Instructions
- Heat oil over medium heat in a small saucepan. Add the garlic and cook, stirring frequently, until the garlic just turns golden brown, about 1 minute. Add the hoisin and peanut butter and stir to combine. Pour in the water and bring to a simmer over medium heat. Cook, whisking frequently, until the sauce thickens and becomes velvety smooth, about 4 minutes.
- Remove sauce from heat and transfer to a serving bowl and garnish with chopped peanuts, if desired. Add chili garlic sauce or sriracha, if desired. Store leftovers in an airtight container for up to 4 days in the refrigerator.
Notes
- I recommend using creamy natural peanut butter, but you can also use chunky peanut butter, if desired. In addition, you can use peanut butter with added sugar and palm oil if that’s what you prefer.
- The sauce may appear thin as it cooks, but be sure to let it simmer until it tightens up. And note that the sauce will continue to thicken as it cools off the heat.Â
- In addition, the sauce will further thicken as it sits in the refrigerator so you may want to thin it out with a splash of water.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: simmering
- Cuisine: Vietnamese
