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.

This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.

To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine.

If you add all the liquids and a big solid lump of peanut butter, you'll have a tough time getting it all smooth, as stirring the (thin) liquid parts won't affect the (solid) peanut butter lumps, and the lumps (once they're small enough) will just swim around your spoon and not break down further.

Corn starch – Helps to thicken up the sauce! Substitute corn starch with tapioca starch. Peanuts – This is optional, but it is traditional to top the sauce with some peanuts before serving.

Authentic Vietnamese food incorporates a variety of fresh herbs. It's the herbs! They enhance the aromatic quality and the complex flavors of this irresistible cuisine.

A jar of nut butter with low oxidative stability will begin to taste rancid, bitter, or pungent as time goes on. According to a study on the quality of stabilizer-free natural peanut butter during storage, natural PB kept at 10°C (50°F) began demonstrating loss in oxidative stability after just 12 weeks.

Peanut butter has an extremely long shelf life, so odds are low that it'll spoil before you can use it. But still, the nutty spread can spoil, as its high levels of fat content put it at risk of turning rancid. Spoiled peanut butter would result in a spread that has an off-putting smell, taste or appearance.

Whether you've added too much acid or turned the temperature too high, the proteins within the cream have decided to separate from the sauce and cling together, forming the clumps you see in the sauce. Despite how they look, a curdled cream sauce is completely edible, so you won't get sick from eating it.

Little Saigon peanut sauces blends peanut butter, soybeans, sweet potato, sesame, garlic and spices to deliver this one of a kind peanut sauce good with almost anything you can think of. Here is a little secret: mix it with Little Saigon Chili Oil to throw in that extra kick.

What is Chinese peanut sauce made of? ›

This sauce is made using peanut butter, sauces like hot sauce, vinegar and soy sauce (tamari for gluten-free), garlic and seasoning. It can be seasoned as you like.

Peanut sauce will keep for up to a week in a refrigerated airtight container. But remember to take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature — you know how stubborn peanut butter can be.

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

Simply keep it in a cool, dark place. Generally, an unopened bottle of peanut sauce will last about a year if it's stored correctly. While it's a good idea to keep the “use by” date in mind, it's usually just fine for a few months after that date. Once the bottle is opened, you'll need to keep it in the refrigerator.

Acid: Adding vinegar or lemon juice does a great job of balancing saltiness. Sweetness: You can also add a dash of honey or sugar. Opposites attract here and create balance. Fat: Another fix is adding some fat, a few pads or butter or a healthy glug of olive oil can absorb some of that saltiness.

It's salty, sweet, acidic and bold — a sauce like no other. For the uninitiated, Asian peanut sauce is a puree of peanuts, soy sauce, ginger, sesame, spices and often garlic, lemongrass and lime.

Pho or other soup-like dishes are usually a safe bet as it rarely contains nuts and nut oils, although you will still have to make sure the chefs know about your allergy.

Nước chấm is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if lime and chili peppers are added.