This hoisin peanut dipping sauce is the perfect accompaniment to Vietnamese rice paper rolls, spring rolls, dumplings and more. The combination of hoisin and peanut butter packs an umami-rich flavour punch making this Vietnamese peanut sauce a sure crowd-pleaser!
Yield1 cup
Servings8
Equipment
Ingredients
- 1 tablespoon neutral cooking oil
- 2 cloves garlic , minced
- ¼ cup hoisin sauce
- 2 tablespoons smooth peanut butter
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce , or fish sauce for extra umami
- ¼ cup water , or more as needed
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce (optional)
Instructions
- Place the cooking oil and minced garlic in a small saucepan. Cook over medium heat until the garlic is fragrant and golden but before it is brown – about 2 to 3 minutes.
- Then add the hoisin sauce, peanut butter, sesame oil, soy sauce (or fish sauce), and ¼ cup water. Mix well. Bring the sauce to a simmer and turn the heat down low to gently simmer the peanut sauce for another 2 minutes, stirring often.
- Whisk in water, one tablespoon at a time, until the sauce is glossy and has a slightly runny texture. It should be thick enough to coat a spring roll when dipped but not so thick that you can scoop up a heaped teaspoonful. I typically add another 2 tablespoons.
- Remove the saucepan from the heat and whisk in the rice vinegar and sriracha sauce (if using).
- Taste the sauce and adjust the seasoning to your preference. Add a pinch of salt for a savoury boost or sriracha for heat.
Notes
- Refrigerate the sauce in an airtight container for up to 5 days. The peanut sauce will thicken as it cools. Whisk in a tablespoon of hot water to thin it out if needed.
- I prefer a smooth dipping sauce, but you can add 2 tablespoons of crushed peanuts if you want a chunkier consistency.
- Serve the Vietnamese peanut sauce with spring rolls, summer rolls, dumplings, fried tofu and more. You can also use it as a stir-fry sauce for noodles or vegetables.