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If you’re a fan of fresh spring rolls, you have to make the accompanying peanut sauce, or else it’s incomplete. And when it comes to flavorful, creamy sauces, it’s hard to beat Vietnamese peanut sauce or Nước Tương Chấm Gỏi Cuốn.
This sauce is very easy to make, and the combination of garlic, hoisin sauce, and peanut butter pairs beautifully with:
- Vietnamese spring rolls with shrimp and pork (Goi Cuon Tom Thit)
- 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.
Description
Classic creamy Vietnamese peanut sauce for fresh spring rolls and summer rolls. This recipe makes about 2 cups.
- Fry the garlic: In a small pot, heat oil on medium-high. Add garlic and sauté 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.
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