Authentic Vietnamese Peanut Sauce Food

HOMEMADE VIETNAMESE PEANUT SAUCE FOR DIPPING SPRING ROLLS

Steps:

• Mix water, sugar and salt together in a soup pot. Mix until dissolved.
• Add in the Sriracha sauce.
• Put the pot on the stove on low heat. Mix the peanut butter in. Add in the fried garlic. Blend until smooth.
• Warm until the sauce is the consistency you like it.

VIETNAMESE PEANUT SAUCE - DIPPING SAUCE FOR FRESH SPRING ROLLS

Steps:

• 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.

VIETNAMESE PEANUT DIPPING SAUCE

Steps:

• Heat pan on medium heat, then add oil and garlic. Saute until lightly browned.
• Add the rest of the ingredients and mix.
• Turn the heat up to medium high, and bring to a boil.
• Once it hits a boil immediately shut off the heat and add the sambal chile paste. The sauce will thicken a lot as it cools.

AUTHENTIC VIETNAMESE PEANUT SAUCE RECIPE

Steps:

• If you are using fresh peanuts, place in a coffee grinder, without the skin and grind for 3 minutes. If not, scoop out two tablespoons of creamy peanut butter and place in a mixing bowl
• Add hoisin sauce, water, lime juice and cut up fresh chili or chili paste
• Mix by hand or with a hand blender until smooth
• Lastly, peel the ginger root and grate some into the bowl. Stir one more time and your sauce is ready
• Add crushed peanuts
• Add sesame seeds for garnish, if desired
• Serve immediately with spring rolls or as a dipping sauce to accompany your favorite dish

VIETNAMESE SAUCES

Steps:

• Nooc Cham (regular and vegetarian):.
• Combine all the ingredients and dissolve the sugar completely. This works easily with stevia instead of the sugar. I use 2-4 drops.
• Keeps in the refrigerator for up to 3 days. Store in tightly sealed glass container in the fridge.
• Vietnamese Peanut Sauce:.
• Using a food processor or mortar, pound peanuts to a course powder. Set aside.
• Sieve the tamarind and water. Set aside the liquid, discard the solids.
• Heat the oil in a wok or skillet over high heat. Add garlic and stir fry about 15 seconds, until color begins to change. Toss in the pork and cook until it is cooked through.
• Add soybean paste and tamarind and stir until blended. Add 1/2 cup of water. Then stir in most of the ground peanuts (reserve 1 T for garnish). Add the sguar and chiles. Add water until you reach the desired texture (thick and pourable, but not watery).
• Serve at room temperature or warmer. Squeeze a lime over it and add the reserved peanuts.
• This keeps in the refrigerator for 3 days or freezes for one month. Reheat before serving.