Vietnamese Peanut Sauce Recipe

Name: Vietnamese Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Dry-Roasted Peanuts (see Notes); Scant 2 tablespoons tamarind pulp, dissolved in 2 tablespoons warm water, or substitute scant 2 tablespoons tomato paste; 2 teaspoons peanut oil; 4 cloves garlic, minced; 3 tablespoons ground pork; 3 tablespoons fermented soybean paste (tuong in Vietnamese; dao jiao in Thai); About 1 cup water; 1 1/2 teaspoons sugar; 1 to 2 bird chiles, minced; Generous squeeze of fresh lime juice (optional)

Servings: persons

1/4 cup Dry-Roasted Peanuts (see Notes)
Scant 2 tablespoons tamarind pulp, dissolved in 2 tablespoons warm water, or substitute scant 2 tablespoons tomato paste
2 teaspoons peanut oil
4 cloves garlic, minced
3 tablespoons ground pork
3 tablespoons fermented soybean paste (tuong in Vietnamese; dao jiao in Thai)
About 1 cup water
1 1/2 teaspoons sugar
1 to 2 bird chiles, minced
Generous squeeze of fresh lime juice (optional)

1
Place the peanuts in a food processor or large mortar and process or pound to a coarse powder; set aside.
2
If using tamarind, press it through a sieve; reserve the liquid and discard the solids.
3
Heat the oil in a wok or skillet over high heat.
4
Add the garlic and stir-fry until it is starting to change color, about 15 seconds.
5
Toss in the pork and use your spatula to break it up into small pieces.
6
Once it all has changed color, add the soybean paste and the tamarind or tomato paste and stir to blend.
7
Stir in 1/2 cup of the water, then stir in most of the ground peanuts, reserving about 1 tablespoon for garnish.
8
Stir in the sugar and chiles.
9
Add up to 1/2 cup more water, until you have the desired texture: a thick liquid, pourable but not watery.
10
Serve in small individual condiment bowls or in one medium bowl with a spoon so guests can drizzle sauce onto their food or onto their plates.
11
Serve warm or at room temperature, squeezing on the optional lime juice and sprinkling on the reserved ground peanuts just before serving.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup Dry-Roasted Peanuts (see Notes), Scant 2 tablespoons tamarind pulp, dissolved in 2 tablespoons warm water, or substitute scant 2 tablespoons tomato paste, 2 teaspoons peanut oil, 4 cloves garlic, minced, and more.

Yes, Vietnamese Peanut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Peanut Sauce

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