Easy Vietnamese Peanut Sauce Recipe (Vegan and Gluten-Free)
Velvety Vietnamese Peanut Sauce that effortlessly marries the richness of peanut butter with the aromatic dance of garlic, hoisin, sriracha, and bird’s eye chilies. Searing aromatics in hot oil unleash a sauce that is a kitchen essential for Vietnamese and Thai dishes. This luscious, versatile sauce straight dripping down your Vietnamese summer rolls? Yes PLS!
Servings: 6 (yield: 1 ¼ cup)
Calories: 230kcal
Cost: $3.50
Equipment
- Measuring spoons
- Serving bowl
Ingredients
- 4 teaspoons canola oil vegetable oil, or sunflower oil
- 2 cloves garlic minced
- 2 teaspoons sriracha
- 2 tablespoons crushed roasted peanuts
- 2 bird’s eye chilies minced
- ½ cup hoisin sauce
- ½ cup smooth peanut butter
- 2 teaspoons rice vinegar
- ⅔ cup boiling water
- Optional: Additional crushed peanuts and sliced bird’s eye chilies to garnish
Instructions
- Heat the oil in a saucepan over medium heat. After 90 seconds, when the oil is hot, add minced garlic, sriracha, crushed roasted peanuts, and minced bird’s eye chilies. Cook for a couple of minutes until aromatic.
- Add the hoisin sauce, smooth peanut butter, rice vinegar, and boiling water to the pan. Stir continuously until the mixture is well-blended and reaches a smooth consistency. Allow the sauce to simmer for a few minutes, ensuring it thickens to your desired consistency. You can thin it with a small amount of extra water if it is too thick.
- Once it is smooth, remove the Vietnamese Peanut Sauce from the heat and let it cool. Transfer the sauce to a serving bowl and garnish with additional peanuts and chilies if desired.
Notes
🥜 Quality Peanut Butter:
Choose high-quality, unsweetened smooth peanut butter for a rich flavor. It's the backbone of the sauce; skip brands with added sugars and oils for authentic taste.
🔥 Searing Aromatics:
Quickly sear garlic, sriracha, peanuts, and chilies for aromatic perfection. Find the sweet spot where it has a robust aroma that doesn’t descend into burnt awfulness.
🌊 Perfect Consistency:
Aim for a smooth, velvety texture. Add hot water gradually if too thick. Achieve the ideal thickness for a Vietnamese Peanut Sauce of your dreams.
🥄 Chunky Peanut Butter Option:
Only got chunky PB on hand? Either use it as is for a chunkier consistency, or blend it with water and hoisin sauce for smoothness before cooking.
Nutrition
Calories: 230kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 515mg | Potassium: 229mg | Fiber: 2g | Sugar: 9g | Vitamin A: 146IU | Vitamin C: 23mg | Calcium: 25mg | Iron: 1mg