Restaurant-Style Peanut Sauce

the sauce you dip a rice paper salad roll in

Makes 1.5 cups · 97 kcal per serving

Ingredients

• 120 g Peanut Butter
• 120 g Hoisin Sauce
• 72 g Coconut Milk
• 48 g Water
• 12 g Rice Vinegar
• 9.6 g Brown Sugar
• 6 g Garlic

Method

1. 1. Cook the garlic in a splash of the coconut milk over medium heat just until it smells sweet rather than raw, ~1 min.
2. 2. Whisk in the peanut butter, hoisin, the rest of the coconut milk, the vinegar, and the sugar, and warm it through until smooth.
3. 3. Thin with the water to the desired consistency; it thickens noticeably as it cools, so leave it looser than looks right.
4. 4. Serve warm or at room temperature, topped with crushed peanuts.

Notes

The sauce served alongside nước chấm with Vietnamese summer rolls and satay.