Vietnamese Dipping Sauce

1. 1

   Warm 3 tablespoons of the peanut oil in a heavy-bottomed skillet until nearly smoking.

2. 2

   Add the peanuts and stir.

3. 3

   Remove from the heat and continue stirring until the peanuts are toasted and then allow to cool.

4. 4

   Place the peanuts in a food processor and puree to a rough paste.

5. 5

   Add the chili peppers, ginger, garlic, coconut milk, soy and fish sauces, sugar, lime juice and salt.

6. 6

   Puree until almost smooth.

7. 7

   Place the peanut mixture into a bowl and, with a wooden spoon, stir in the remaining peanut oil until the sauce has a nice sheen.

8. 8

   Stir in the minced coriander.

9. 9

   Use the sauce as a dip for grilled meat, or as a sauce for cold noodle salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.