Vietnamese Peanut Sauce Recipe (2024)

FAQs

What is Vietnamese peanut sauce made of? ›

Vietnamese peanut sauce is simply made with peanut butter, hoisin and garlic for a sweet, tangy and rich sauce. How long can I store homemade peanut sauce? Store leftover homemade peanut sauce in an airtight container in the refrigerator for up to 4 days.

First up, semantics. Sate doesn't actually mean spicy peanut sauce, though we tend to misappropriate the term here, and other dishes have been invented that use this accompanying sauce. Sate refers instead to the skewers of meat, and many variations of it come with a different sauce, and some without any sauce at all.

To make the dipping sauce, in a medium bowl, stir together the peanut butter hoisin sauce, rice wine vinegar, soy sauce, garlic, ginger, and Sriracha. Whisk in the hot water until sauce is smooth. If the sauce is too thick, you can add a little more water until desired consistency is reached.

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

A Vietnamese Sauce That Goes With Everything. Nước chấm, which translates to "dipping sauce" is eaten with virtually every meal. There are many versions and styles of dipping sauces within the Vietnamese cuisine, but if you were to ask for some, Nước chấm, this is most likely the version you would get.

In Vietnamese, hoisin sauce is called tương đen. It is a popular condiment for phở, a Vietnamese noodle soup, in southern Vietnam. The sauce can be directly added into a bowl of phở at the table, or it can be used as a dip for the meat of phở dishes.

Peanut sauce can be a healthy addition to any diet. Since it is made from peanut butter, it naturally has some protein. Look for ones with not a lot of sodium or added sugar. Better yet, when making it at home, you have full control over the quality of the ingredients.

Peanut sauce, satay sauce (saté sauce), bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.

I use Denver steak for beef satay, as it's lightly marbled and full of flavour (more info on other cuts below). The beef is marinated in a very simple marinade of vegetable oil, brown sugar and fish sauce.

In a small bowl or jar, whisk together ⅓ cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon garlic chili sauce, and 1 teaspoon toasted sesame oil. Whisk together until smooth. Taste for soy sauce. Add the additional 1-2 tablespoons if desired.

How to thicken up peanut sauce? ›

How to thicken peanut sauce. If you accidentally add too much water to your peanut sauce, simply whisk in small amounts of peanut butter to adjust the consistency, You may also need to add other ingredients to maintain the flavor balance. Peanut butter powder also works in place of peanut butter to make this adjustment ...

Hoisin Sauce Ingredients

Hoisin is made with sugar, water, soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.

Too salty? You probably added too much soy sauce. Counteract this by adding more peanut butter, sugar, or water.

Japanese chicken satay, also known as yakitori, is a popular dish in Japan that consists of small pieces of chicken skewered and grilled over a charcoal fire.

In a medium bowl, stir together the peanut butter, lime juice, rice vinegar, sriracha, tamari, sesame oil, maple syrup, ginger, and 4 tablespoons of the water. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.

South East Asia is known for their use of nuts, making it a challenging destination for nut-allergy sufferers. The good news is that nuts are typically used as a garnish, so they can usually be omitted from dishes. In Vietnam, I was often able to eat pho, as long as I ensured they left off the peanut garnish!

The sauce is made from a fermented paste of black soybeans and roasted grains that's similar to the method of making soy sauce, but Ketjap Manis differs in its use of palm sugar or jaggery (an unrefined sugar product commonly eaten in India, Southeast Asia and Africa).