Peanut sauce for Vietnamese spring rolls

The classic peanut sauce for Vietnamese fresh spring rolls is a quick mix of hoisin sauce, peanut butter, water and garlic, warmed until smooth and topped with crushed peanuts and chili. It's thicker and sweeter than Thai-style satay sauce and usually skips coconut milk and curry.

Allergens: this sauce contains peanuts. Most hoisin sauces contain soy and wheat; check labels if you avoid gluten.

What is Vietnamese peanut sauce?

In Vietnamese, the sauce is often called tương đậu phộng in the South (đậu phộng means "peanut" in Southern Vietnamese; the North more often says lạc). It's the usual partner for gỏi cuốn, the fresh rolls with shrimp, pork and herbs. The sauce is rich, sweet and savory, which balances the cool, mild rolls.

Ingredients (about 1 cup, enough for 12 rolls)

• 1/3 cup (80 ml) hoisin sauce
• 3 tablespoons smooth peanut butter
• 1/2 cup (120 ml) water, plus more as needed
• 1 teaspoon neutral oil
• 2 cloves garlic, minced
• 1 teaspoon sugar (optional, to taste)
• 1 teaspoon lime juice or rice vinegar (optional)

Toppings

• 2 tablespoons roasted peanuts, crushed
• 1 fresh red chili, thinly sliced, or a spoonful of chili sauce
• A few drops of chili oil (optional)

How to make it

• 1. Bloom the garlic. Heat the oil in a small saucepan over medium-low heat. Add the garlic and stir for about 30 seconds, until fragrant but not browned.
• 2. Add the base. Stir in the hoisin, peanut butter and water.
• 3. Simmer. Whisk over low heat for 2 to 3 minutes until smooth and glossy. It will thicken as it simmers and again as it cools.
• 4. Adjust. Taste. Add sugar for more sweetness, lime or vinegar for a brighter edge, or a splash of water if it's too thick to dip.
• 5. Top and serve. Pour into small bowls, scatter with crushed peanuts and chili, and serve warm or at room temperature.

Total time is about 5 minutes.

No-cook version

If you don't want to use the stove, whisk the hoisin, peanut butter and garlic together, then add hot water a tablespoon at a time until smooth. The raw garlic tastes sharper, so start with one clove.

Getting the texture right

The sauce should coat a roll without sliding right off or sitting in a heavy blob. Think of thin pancake batter.

• Too thick: add warm water, 1 tablespoon at a time.
• Too thin: simmer a minute longer, or whisk in a little more peanut butter.
• Clumpy: keep whisking over low heat; natural peanut butter takes a little longer to smooth out.

Ways to vary it

Families and restaurants each have their own version. A few common twists:

• Coconut milk: replace some of the water with coconut milk for a rounder, richer sauce.
• Fermented soybean sauce: some cooks use or add tương (a fermented soybean sauce), which gives a deeper, more savory flavor than hoisin alone.
• Cooked pork: a small amount of ground pork browned with the garlic turns the sauce into something closer to a meaty dip. Usage varies a lot here.
• Crunchy peanut butter: if you don't have whole peanuts for the topping, crunchy peanut butter adds texture.
• Sesame: a few drops of toasted sesame oil add a nutty note (sesame is an allergen too).

Peanut sauce vs nước chấm

People sometimes mix these up. Peanut sauce is thick and sweet and goes with fresh rolls. Nước chấm is a thin, bright fish sauce dip with lime, sugar, garlic and chili, and it goes with fried spring rolls, grilled meats and noodle bowls. Some restaurants offer both with fresh rolls so you can choose. If you want the fish sauce version, see nước chấm: the Vietnamese dipping sauce.

Can you make it without peanuts?

For a peanut-free version, try sunflower seed butter, which has a similar texture, and skip the crushed peanut topping. The flavor won't be identical, but it works. Make sure nothing else in the meal contains peanuts, and if you're cooking for someone with a peanut allergy, check every label for cross-contact warnings.

Storing peanut sauce

Keep leftovers in a covered jar in the fridge for up to about 4 days. It thickens a lot when cold, so loosen it with a splash of hot water before serving. Add the toppings fresh each time.

What else can you use it for?

Beyond spring rolls, it works as a dip for raw vegetables, a sauce for rice noodle salads, or a drizzle over grilled tofu or chicken.

Ready to roll? The full fresh roll recipe is in how to make Vietnamese spring rolls (gỏi cuốn).

Make the sauce before you start rolling, so it has a few minutes to cool and thicken to dipping consistency.