Vietnamese peanut sauce recipe
An easy, no-cook Vietnamese peanut sauce recipe, perfect for dipping shrimp summer rolls. Ready in 5 minutes, Creamy, nutty, and sugar-free.
Servings: 8 tbsp
Ingredients
- 2 tbsp gluten-free hoisin sauce
- 2 tbsp creamy peanut butter unsalted and unsweetened
- 1 tbsp white wine vinegar or apple cider vinegar
- ½ tsp Sriracha optional, or sambal oelek
- 0.15 oz. grated garlic 1 medium
- 1.5 to 2 tbsp water to thin
- Sprinkle chopped roasted peanuts
Instructions
- In a mixing cup, combine hoisin sauce, peanut butter, white wine vinegar, sriracha, and garlic.
- Thin the sauce with water 1 tablespoon a time while stirring until your desired consistency.
- Garnish with chopped peanuts on top.
- The sauce will thicken the longer it sits. Thin with more water as necessary.
- Usage: Use it as a dipping sauce for Vietnamese fresh summer rolls, spring rolls, Chinese egg rolls, and more!
- Storage: the sauce stores well in an airtight jar in the fridge. It should last 1 week with no double dipping.
Notes
- Hoisin Sauce: Don't skip the hoisin sauce! It adds a savory umami flavor that perfectly balances the sweet, nutty peanut butter.
- Balancing the Flavors: For the best flavor, use a 1:1 ratio of hoisin sauce to peanut butter, or a 1.5:1 ratio if you prefer a little more hoisin kick.
- Consistency is Key: The sauce will thicken as it sits. If it gets too thick, just thin it out with a bit more water until it's just right.
Nutrition
Serving: 1tbsp | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 89mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.1mg