Vietnamese Peanut Sauce (Sot Dau Phong)
Servings Prep Time
3 people 5minutes
Cook Time
5minutes
Servings Prep Time
3 people 5minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Prepare the Ingredients Roast the Peanuts (if needed) If using raw peanuts, roast them in a dry pan over medium heat for 5–7 minutes until golden and fragrant. Let them cool and remove the skins. Grind the Peanuts Grind the roasted peanuts in a food processor until finely ground. You can leave them slightly chunky for texture or grind them into a smooth paste. Mince the Garlic Peel and finely mince the garlic cloves.
  2. Sauté the Garlic Heat 1 tablespoon of oil in a small pan over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
  3. Combine and Simmer Add the hoisin sauce (2 tablespoons), peanut butter (2 tablespoons), and sugar (1 teaspoon) to the pan. Stir well to combine. Gradually pour in water (½ cup), stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 3–5 minutes until the sauce thickens.
  4. Add Flavor Enhancements Stir in rice vinegar (1 tablespoon) and sesame oil (1 teaspoon) for extra depth and balance. If you prefer a spicy kick, add chili paste (1 teaspoon). Taste the sauce and adjust the seasoning—add more sugar for sweetness, vinegar for tanginess, or water for a thinner consistency.
  5. Cool and Serve Remove the pan from heat and let the sauce cool slightly. Transfer the sauce to a serving bowl. Garnish with a sprinkle of crushed peanuts or sesame seeds if desired.
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