Vietnamese Dipping Sauce
Updated October 10, 2023
- Total Time
- 17 minutes
- Prep Time
- 15 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup peanut oil
½ cup fresh peanuts
2 fresh green chili peppers
2 tablespoons fresh minced ginger
4 garlic cloves, peeled
⅓ cup coconut milk
2 teaspoons dark soy sauce
4 teaspoons Vietnamese fish sauce
1 teaspoon sugar
1 tablespoon fresh lime juice
¼ teaspoon salt
½ cup minced fresh coriander
Nutritional analysis per serving (6 servings)
5 grams carbs; 423 calories; 20 grams monosaturated fat; 13 grams polyunsaturated fat; 9 grams saturated fat; 45 grams fat; 1 gram fiber; 416 milligrams sodium; 4 grams protein; 2 grams sugar
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'
I did not make the noodle part of this recipe as I was looking for a good marinade for grilling shrimp, and boy, did I find it! Skip the peanutty noodles if you wish, and use this wonderful marinade for shrimp for a number of other dishes, especially salads (I added it to leftover kale, chickpea, orzo and almond salad from the previous day and it was fantastic.)
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.