Best Vietnamese Peanut Sauce Recipes

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 SUMMER ROLLS WITH SPICY PEANUT SAUCE

Steps:

• Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool and divide into 12 portions.
• Soak one rice paper in lukewarm water until pliable, about 5 minutes. Work with only 1 paper at a time and blot dry before assembling.
• To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves. Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel. Serve with Spicy Peanut Sauce.
• In a medium saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes. Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes. Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes. The natural oils from the peanuts should have surfaced at this point. Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days.

VIETNAMESE SHRIMP POPS WITH PEANUT SAUCE

Steps:

• In a medium saucepan, combine all sauce ingredients. Whisk constantly over medium heat until smooth and slightly thickened, 2-3 minutes; do not allow to boil or simmer. Remove from heat.
• Put shrimp pop ingredients in food processor and pulse until a chunky paste is formed. Pour oil onto a sheet pan and spread evenly. Using 2 spoons, form paste into quenelles. Place quenelles on oiled sheet pan, turning to fully coat. Refrigerate 30-60 minutes until firmed up.
• Preheat a grill (or grill pan) to high heat, or preheat broiler. Insert a skewer into each kebab. (If using broiler, do not use wooden skewers!).
• Grill pops over direct heat, or on grill pan, or under broiler, 2-3 minutes on each side. Serve warm with sauce on the side.

VIETNAMESE-STYLE SUMMER ROLLS WITH PEANUT SAUCE

Steps:

• For the peanut sauce: Whisk all of the ingredients together in a medium bowl; set aside. For the summer rolls: Boil shrimp for 1/2 min. Drain and pat dry. Holding your knife parallel to the cutting board, halve each shrimp horizontally. Cook the rice noodles according to the package directions. Drain and set aside. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top. Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don't stick together, and replace the water in the pan or dish with hot tap water as needed. If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.

VIETNAMESE PEANUT SAUCE FOR WINGS

Steps:

• 1. Saute garlic in vegetable oil in a small saucepan over medium heat for 1 -2 minutes or until golden. Stir in fish sauce, brown sugar and chili-garlic sauce.
• 2. Bring to a simmer over medium heat; stirring occasionally - 4 to 5 minutes or until thickened and reduced. Stir in toasted peanuts. Toss wings in sauce and sprinkle coated wings with cilantro and mint.

VIETNAMESE ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• Combine first 3 ingredients in small bowl, stir until honey dissolves, then stir in peanuts.
• Heat oil in large skillet over medium-high heat, add ginger, garlic, and chicken, saute 5 minutes.
• Combine chicken mixture with hoisin and chili sauce, chill.
• Add hot water to large shallow dish up to 1" depth, place 1 rice paper in dish and let stand 30 seconds or just soft.
• Place paper on flat surface, arrange 1/4 cup lettuce over half of sheet leaving 1" border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 pepper strips and 3 mint leaves.
• Fold sides of sheet over filling. Start with filled side, roll up jelly roll fashion. Press seam to seal. Place roll seam side down on serving platter cover with plastic wrap.
• Repeat steps with rest of rice papers. Serve with sauce.

VIETNAMESE ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.
• To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.
• Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).
• Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.

EASIEST VIETNAMESE PEANUT SAUCE

Steps:

• Heat in microwave for 20 secs, stir and enjoy. Heating helps soften the PB and allows easy mixing of everything. You can vary the amount of water depending on how thick you like the sauce. You can also top this with roasted finely chopped peanuts for presentation

VIETNAMESE PEANUT SAUCE

Steps:

• Sauté garlic in oil in a small saucepan over medium heat 1 to 2 minutes or until golden. Stir in fish sauce, brown sugar, and chili-garlic sauce. Bring to a simmer over medium heat, and simmer, stirring occasionally, 4 to 5 minutes or until thickened and reduced to about 1/2 cup. Stir in peanuts. Sprinkle coated wings with cilantro and mint leaves.