Vietnamese Peanut Sauce
Ingredients
- 1/2 cup creamy peanut butter
- 2/3 cup water, divided in half
- 2 Tablespoons hoisin sauce
- 1 splash fish sauce, optional
- 1 garlic clove, peeled and minced
- 1 teaspoon granulated sugar
Instructions
- Using a measuring cup, measure the 1/2 cup peanut butter and place into a mixing bowl. Add 1/3 cup (half of the total water) into the bowl and carefully whisk a little bit. (It will look curdled).
- Add two tablespoons hoisin sauce (I used Tan Tan Foods hoisin sauce) and fish sauce, if using. Whisk together until well blended.
- Add the remaining 1/3 cup of water and whisk together. It will be nice and smooth and creamy. If not, add a little bit more water (this will depend on how creamy or thick your peanut butter is to begin with).
- Add minced garlic and the teaspoon of sugar and whisk again.
- Serve immediately with Easy Vietnamese Spring Rolls with Peanut Sauce Recipe or store in a fridge in a sealed container for about a week. (Makes about 1 cup and 2+ Tablespoons of peanut sauce.)
Notes
Just a little note about creamy peanut butters, some are thicker than others, towards the end, you might need to add a little more water to thin out the sauce a little bit. You will be able to tell by the thickness & creaminess of your peanut butter.
When you make this recipe...
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