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And when it comes to flavorful, creamy sauces, it\u2019s hard to beat Vietnamese peanut sauce or N\u01b0\u1edbc T\u01b0\u01a1ng Ch\u1ea5m G\u1ecfi Cu\u1ed1n. This sauce is very easy to make, and the combination of garlic, hoisin sauce, and peanut butter pairs beautifully with: (https://vickypham.com/blog/vietnamese-spring-rolls-goi-cuon/) Vietnamese spring rolls with shrimp and pork (Goi Cuon Tom Thit) (https://vickypham.com/blog/vietnamese-jicama-and-carrot-spring-rolls-goi-cuon-bo-bia/) Vietnamese jicama and carrot spring rolls (Goi Cuon Bo Bia) You can make this peanut dipping sauce ahead of time. Put it in a covered container and store it in your fridge. Bring it to room temperature or reheat it on the stove before serving. (Vietnamese Peanut Dipping Sauce for Spring Rolls (T\u01b0\u01a1ng Ch\u1ea5m G\u1ecfi Cu\u1ed1n)) (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/print/4953/) Print clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon (Vietnamese Spring Rolls with Pork and Shrimp (G\u1ecfi Cu\u1ed1n T\u00f4m Th\u1ecbt) Recipe) Vietnamese Peanut Dipping Sauce for Spring Rolls (T\u01b0\u01a1ng Ch\u1ea5m G\u1ecfi Cu\u1ed1n) 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Vicky Pham Total Time: 5 minutes Yield: 4 1 x (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/print/4953/) Print Recipe (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fvickypham.com%2Fblog%2Fvietnamese-peanut-sauce-spring-rolls%2F) Pin Recipe Description Classic creamy Vietnamese peanut sauce for fresh spring rolls and summer rolls. This recipe makes about 2 cups. Ingredients Units US M Scale 1x 2x 3x 1 tablespoon (https://amzn.to/3PsUra1) neutral oil 1 tablespoon minced fresh garlic 1 cup water or low-sodium chicken stock 1/4 cup (https://amzn.to/3JZeKLf) hoisin sauce 1/2 cup (https://amzn.to/3CcfwTa) sweetened creamy peanut butter 1/2 cup coarsely chopped unsalted toasted (https://amzn.to/3ArTGd0) peanuts (optional) (https://amzn.to/3QxOfiq) Sriracha chili sauce (optional) Cook Mode Prevent your screen from going dark Instructions Fry the garlic: In a small pot, heat oil on medium-high. Add garlic and saut\u00e9 until fragrant (about 20 seconds). Make the sauce: Add water or low-sodium stock and peanut butter. Whisk until smooth. Mix in hoisin sauce. Simmer on low for about one minute or until the mixture begins to bubble. Remove from heat. If too thick, whisk in a little bit more water/stock. If too thin, let it simmer a little longer for some moisture to evaporate. Keep in mind that the sauce will thicken as it cools. Serve: Transfer to individual sauce bowls, top with a sprinkle of toasted peanuts (optional) and a drizzle of Sriracha chili sauce (optional). Serve with spring/summer rolls. (Vietnamese Pork & Shrimp Spring Rolls with Peanut Sauce (G\u1ecfi Cu\u1ed1n T\u00f4m Th\u1ecbt)) Notes If using raw peanuts with shells on, dry toast peanuts on a small skillet until the skin is charred. Once cool enough to handle, rub the peanuts together with your hands to dislodge the skin. Fan away the skin (best to do this outside) or pluck out the peanuts. Prep Time: 3 minutes Cook Time: 2 minutes Category: condiment Method: stove top Cuisine: asian, vietnamese Did you make this recipe? Tag @(https://www.instagram.com/vicky.pham/) vicky.pham on instagram and hashtag it #vickypham Related posts: (https://vickypham.com/blog/steak-thai-dipping-sauce/) (Asian Crack Sauce) Asian Crack Sauce (https://vickypham.com/blog/vietnamese-ginger-fish-sauce-nuoc-mam-gung/) (Vietnamese Ginger Fish Sauce (Nuoc Mam Gung)) Vietnamese Ginger Fish Sauce (Nuoc Mam Gung) (https://vickypham.com/blog/vietnamese-fish-sauce-dipping-sauce-nuoc-mam-cham/) (Vietnamese Dipping Sauce (N\u01b0\u1edbc M\u1eafm\u00a0Ch\u1ea5m)) Vietnamese Dipping Sauce (N\u01b0\u1edbc M\u1eafm\u00a0Ch\u1ea5m) (https://vickypham.com/blog/thai-style-chili-lime-garlic-cilantro-dipping-sauce-seafood/) (Thai-Style Chili, Lime, Garlic and Cilantro Dipping Sauce for Seafood (N\u01b0\u1edbc Ch\u1ea5m H\u1ea3i S\u1ea3n Ki\u1ec3u Th\u00e1i)) Thai-Style Chili, Lime, Garlic and Cilantro Dipping Sauce for Seafood (N\u01b0\u1edbc Ch\u1ea5m H\u1ea3i S\u1ea3n Ki\u1ec3u Th\u00e1i) Categories: (https://vickypham.com/category/condiments-sauces/) Condiments & Sauces Tags: (https://vickypham.com/tag/dipping-sauce/) dipping sauce , (https://vickypham.com/tag/popular/) popular This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content. Share: (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/?share=pinterest&nb=1) Pinterest (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/?share=facebook&nb=1) Facebook \u2190 (https://vickypham.com/blog/vietnamese-shrimp-crab-thick-noodle-soup-banh-canh-tom-cua/) Previous Post (https://vickypham.com/blog/annatto-seed-oil-dau-hat-dieu/) Next Post \u2192 22 responses to \u201cVietnamese Peanut Dipping Sauce for Spring Rolls (T\u01b0\u01a1ng Ch\u1ea5m G\u1ecfi Cu\u1ed1n)\u201d Andrew (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1024) May 5, 2024 at 11:23 am Hey Vicky, this turned out delicious but when I used this ratio of hoisin to peanut butter the resulting sauce was completely black. Don\u2019t get me wrong it tasted really good but it didn\u2019t look anything like how the peanut sauce I\u2019ve seen before looked, which is usually more brown and not pitch black. Wondering if you know how to avoid this? Since I used the exact quantities in the recipe I wonder if Im supposed to use a specific type/brand of hoisin or peanut butter \u2013 with the ones I had, it would\u2019ve been literally impossible for the color to not be black if it was half as much hoisin as peanut butter as directed. Anyway would really appreciate your thoughts. My family loved the recipe anyway, tasted super delicious, thanks for all your awesome work on this site (have already made and served three of your recipes haha) \ud83d\ude0b Reply Vicky Pham (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1031) May 19, 2024 at 10:53 pm Hi Andrew. That is interesting. Hoisin is dark brown. When combined with water and light brown peanut butter, you should have a light brown peanut sauce. The brand I use is Lee Kum Kee. Hope that helps. Reply Mindy (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1023) October 1, 2023 at 2:25 pm So watery \ud83d\ude22 Reply Vicky Pham (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1030) October 15, 2023 at 10:38 pm Aw man. Sorry to hear that, Mindy. But there is a quick fix. If you continue to cook it a bit more on a low simmer, I guarantee that it will thicken up. Reply Brenda (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1022) August 7, 2023 at 2:21 am I just made your peanut dipping sauce and it came out fabulous! I mixed in the sriracha sauce for an added bite! Reply Lainey (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1020) April 11, 2023 at 1:26 am Really easy to make and delicious! Love the short ingredient list. Reply Rennie (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1019) March 30, 2023 at 12:40 am Do you have a recipe for a ginger sauce? Reply Colleen (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1021) March 15, 2023 at 7:22 pm YUM!!! So easy and tasty!! Reply Erin (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1018) August 3, 2022 at 4:09 pm Hello. Recipe sounds great. There is a resteraunt that has shrimp rolls with peanut sauce. There sauce has chili sauce in it. How much would you recommend instead of Sriracha sauce? Reply Vicky Pham (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1029) August 15, 2022 at 7:43 pm As much as you can handle. Reply Kaj (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1017) May 10, 2022 at 2:48 pm Loved the recipe! Thank you!! Reply Quinton (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1016) January 16, 2022 at 8:35 pm I\u2019m actually allergic to shellfish, is there something else to use instead of shrimp? Reply Mags (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1026) January 20, 2022 at 4:07 am My husband is allergic to shellfish, so sometimes I use just pork belly or forego the pork belly/prawns and try some cha sui! Reply Duane (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1027) March 1, 2022 at 9:27 pm Seared spam or other shelf stable meat, any kind of sausage. roast beef etc Reply Nina (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1028) July 13, 2022 at 1:59 am Spring rolls are delish made with firm tofu instead of shrimp. Reply Sandra (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1015) May 10, 2021 at 11:24 am Hi, just wondering what is sweetened creamy peanut butter, and where or how do I make it? Thanks Reply Bridges23 (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1014) March 20, 2021 at 4:58 pm I love this sauce! Thank you for sharing \ud83d\ude42 Reply Dive2Blues (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1013) October 6, 2020 at 12:53 am Is the water amount correct? I just made this and it\u2019s very watery, nothing like in the picture. Reply Vicky Pham (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1025) October 6, 2020 at 2:52 am Yep. I made it the other day. Maybe the type of peanut butter makes a difference? I used creamy Jiffy. But if it\u2019s too watery, you can continue to cook it on a low simmer until it thickens up again. Just remember to stir to prevent the bottom from burning. Hope that helps. Reply Dive2Blues (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1032) October 7, 2020 at 1:59 pm Thank you for the reply! \ud83d\ude42 I cut the recipe in half as it\u2019s only for one person (me!) and thought I made a mistake. However, I did let it simmer away for a bit and it got thicker \ud83d\ude42 The sauce taste awesome. Thank you for this great recipe! Anna (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1012) August 2, 2020 at 11:12 pm This peanut sauce is amazing! It\u2019s even better than I remember from the Vietnamese restaurant that we used to live near. We\u2019ve been craving this! Thank you! Reply Tommy Ikeda (https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/#comment-1011) October 26, 2019 at 7:56 pm Awesome website! Great recipes that make sense and taste good. Thank you. 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(https://vickypham.com/privacy-policy/) Privacy Policy A RAPTIVE PARTNER SITE " ], "output": "htmltotext.txt", "pwd": "/data/archive/1730484192.694454", "schema": "ArchiveResult", "start_ts": "2024-11-01T18:11:54.838736+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/local/bin/yt-dlp", "--restrict-filenames", "--trim-filenames", "128", "--write-description", "--write-info-json", "--write-annotations", "--write-thumbnail", "--no-call-home", "--write-sub", "--write-auto-subs", "--convert-subs=srt", "--yes-playlist", "--continue", "--no-abort-on-error", "--ignore-errors", "--geo-bypass", "--add-metadata", "--format=(bv*+ba/b)[filesize<=750m][filesize_approx<=?750m]/(bv*+ba/b)", "--skip-download", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--no-playlist", "https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/" ], "cmd_version": "2024.10.7", "end_ts": "2024-11-01T18:12:18.458146+00:00", "index_texts": [ "#Vietnamesefood #VietnameseCuisine #GoiCuon\n\nVietnamese Spring Rolls with Pork & Shrimp (G\u1ecfi Cu\u1ed1n T\u00f4m Th\u1ecbt)\n\nVietnamese Spring Roll or Goi Cuon Tom Thit is a refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a side of peanut dipping sauce.\n\nChapters\n00:00 Intro\n00:23 Cooking and slicing shrimp \n01:13 Cooking and slicing pork\n01:46 Cooking rice noodles\n02:06 Wrapping spring rolls\n05:13 Peanut Sauce\n\nWritten and printable recipe: https://vickypham.com/blog/vietnamese-spring-rolls-goi-cuon/\nMy Amazon storefront for the products I use: https://www.amazon.com/shop/vickypham\n\nConnect with Me!\nPrintable recipe cards on blog: http://VickyPham.com\nInstagram: https://www.instagram.com/vicky.pham/\nPinterest: https://www.pinterest.com/v2pham/recipes/" ], "output": "media/", "pwd": "/data/archive/1730484192.694454", "schema": "ArchiveResult", "start_ts": "2024-11-01T18:11:56.273832+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/home/archivebox/.npm/bin/postlight-parser", "https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/" ], "cmd_version": "2.2.3", "end_ts": "2024-11-01T18:11:54.806302+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1730484192.694454", "schema": "ArchiveResult", "start_ts": "2024-11-01T18:11:47.427731+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/home/archivebox/.npm/bin/readability-extractor", "/tmp/tmpjbdpnb53", "https://vickypham.com/blog/vietnamese-peanut-sauce-spring-rolls/" ], "cmd_version": "0.0.11", "end_ts": "2024-11-01T18:11:47.285935+00:00", "index_texts": [ "Published:\n\nJanuary 11, 2019\n\n\n\n\n\n\n\n\n\nIf you\u2019re a fan of fresh spring rolls, you have to make the accompanying peanut sauce, or else it\u2019s incomplete. And when it comes to flavorful, creamy sauces, it\u2019s hard to beat Vietnamese peanut sauce or N\u01b0\u1edbc T\u01b0\u01a1ng Ch\u1ea5m G\u1ecfi Cu\u1ed1n.\nThis sauce is very easy to make, and the combination of garlic, hoisin sauce, and peanut butter pairs beautifully with:\n\nVietnamese spring rolls with shrimp and pork (Goi Cuon Tom Thit) \nVietnamese jicama and carrot spring rolls (Goi Cuon Bo Bia)\n\nYou can make this peanut dipping sauce ahead of time. Put it in a covered container and store it in your fridge. Bring it to room temperature or reheat it on the stove before serving.\n\n\n\n\n\n\n\n\n\nPrint\n\n\t\t\n\t\n\t\t\t\n\t\t\tDescription\n\t\t\tClassic creamy Vietnamese peanut sauce for fresh spring rolls and summer rolls. This recipe makes about 2 cups.\n\t\t\n\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\n\t\t\t\nFry the garlic: In a small pot, heat oil on medium-high. Add garlic and saut\u00e9 until fragrant (about 20 seconds).\nMake the sauce: Add water or low-sodium stock and peanut butter. Whisk until smooth. Mix in hoisin sauce. Simmer on low for about one minute or until the mixture begins to bubble. Remove from heat. If too thick, whisk in a little bit more water/stock. If too thin, let it simmer a little longer for some moisture to evaporate. Keep in mind that the sauce will thicken as it cools.\nServe: Transfer to individual sauce bowls, top with a sprinkle of toasted peanuts (optional) and a drizzle of Sriracha chili sauce (optional). Serve with spring/summer rolls.\n\n\t\t\n\t\n\t\t\t\n\t\n\t\n\t\n\t\t\t\n\t\t\tNotes\n\t\t\tIf using raw peanuts with shells on, dry toast peanuts on a small skillet until the skin is charred. Once cool enough to handle, rub the peanuts together with your hands to dislodge the skin. Fan away the skin (best to do this outside) or pluck out the peanuts.\n\t\t\n\t\n\t\t\t\n\t\t\t\n\t\t\t\tPrep Time: 3 minutesCook Time: 2 minutesCategory: condimentMethod: stove topCuisine: asian, vietnamese\t\t\t\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\n\n\nCategories:\n\n\n\nTags:\n\n\n\nThis post contains affiliate links which we are compensated for if a purchase is made. 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