Directions
Vietnamese Peanut Sauce – Dipping Sauce for Fresh Spring Rolls,I haven’t tried this, but it’s supposed to be a great dipping sauce for Vietnamese-style fresh spring rolls. I found it on the Kitchen Chick blog, and it is apparently adapted from “Foods of Vietnam” by Nicole Routhier. If you are gluten-free you can find gluten-free hoisin sauces made by brands such as Kame or Premier Japan.,This recipe is SO good. My local fave Vietnamese restaurant accidentally omitted the peanut sauce and gave me all nuoc cham (also delicious) because I requested both, hello COVID and online ordering! So off to the internet I went in hopes of finding a recipe to rescue The full enjoyment of my fresh spring rolls! I browsed a few but this recipe struck me as potentially being the winner based on its specific ingredients and other reviews. Alas, it came through and honestly surpassed my expectations. It tastes EXACTLY like the restaurant version if not better. I followed to a T, only things I changed was used ketchup for tomato paste bc I didnt have it on hand, and used water not chicken broth for the same reason, then I topped w a tiny bit of shredded carrot when serving like the restaurants do, and in the first step when it says to get the garlic brown, I didnt wanna burn it so I just cooked it a good while and made sure it was wilted/translucent/not bitter anymore. It was more of a red orange color bc of the tomato. This stuff is absolutely addicting and I was eating it w carrot sticks earlier #noshame,Just made this, it is delicious taste just like a thai dressing I had in a seafood Resturant ,
The only thing I substituted peanut oil with sesame it’s just tasty.
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