Hoisin Peanut Sauce (Tương Chấm Gỏi Cuốn)
You can't have Vietnamese Rice Paper Rolls without some Hoisin Peanut Sauce. This recipe uses store-bought sauces to make it super easy!
- 2 tbsp cooking oil
- 2 cloves garlic (finely chopped)
- 4 tbsp smooth peanut butter
- 3 tbsp hoisin sauce
- 3 tbsp sugar
- 1/2 cup water (or chicken and pork stock)
- 1/4 lemon's juice
- 1 tsp sesame oil
- crushed peanuts (optional)
Start by heating up the oil in a small pan. Lower the heat to a low-medium and brown the garlic for 1 minute.
Add the hoisin sauce, peanut butter and sugar, mixing until well combined.
Adjust the thickness of the sauce by adding water or stock until it reaches a consistency you like.
Add the lemon juice and stir until combined.
To finish it off, drizzle the in sesame oil and give it a stir. Garnish it with crushed peanuts before serving.
- Cook over a low heat. This prevents the sauces from burning.
- Add the liquid in slowly. You can adjust the consistency your liking by pouring in a little of the water or stock at a time while stirring. Stop when you've found the perfect balance.
- Stir constantly. The sauces will heat up and bubble quickly, so it's important to stir to remove the clumps and keep everything smooth.
- We like to get smooth peanut butter for this dip, but you can also go for the crunchy version to get more texture.
Calories: 91kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 50mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg