Vietnamese Dipping Sauce
Updated Oct. 11, 2023
- Total Time
- 17 minutes
- Prep Time
- 15 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup peanut oil
- ½cup fresh peanuts
- 2fresh green chili peppers
- 2tablespoons fresh minced ginger
- 4garlic cloves, peeled
- ⅓cup coconut milk
- 2teaspoons dark soy sauce
- 4teaspoons Vietnamese fish sauce
- 1teaspoon sugar
- 1tablespoon fresh lime juice
- ¼teaspoon salt
- ½cup minced fresh coriander
Nutritional analysis per serving (6 servings)
423 calories; 45 grams fat; 9 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 13 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm 3 tablespoons of the peanut oil in a heavy-bottomed skillet until nearly smoking. Add the peanuts and stir. Remove from the heat and continue stirring until the peanuts are toasted and then allow to cool.
- Step 2
Place the peanuts in a food processor and puree to a rough paste. Add the chili peppers, ginger, garlic, coconut milk, soy and fish sauces, sugar, lime juice and salt. Puree until almost smooth. 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. Stir in the minced coriander. Use the sauce as a dip for grilled meat, or as a sauce for cold noodle salad.
Private Notes
Comments
Roasted peanuts in a food processor = peanut butter. Just sayin'
Vietnamese coriander (persicaria odorata) or regular cilantro (coriandrum sativum)? They’re quite different flavors. The former is milder and a bit peppery.
I love this peanut sauce. I often look to recipes as a guide for flavor profile and this recipe helped me learn to make the best peanut sauce. I use peanut butter, skip the fish sauce (vegetarian), add a little more tamari and sub coconut cream when I don't have coconut milk. It's SO GOOD.
This is a great, flavorful and silky sauce without the cup of oil. I do think just using a heaped tablespoon of peanut butter would be fine to use in place of the ground peanuts.
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