Growing up one of my favorite meals to make and eat were Vietnamese Summer rolls. You can call them fresh spring rolls or even salad rolls, but in Vietnamese its known as Gỏi cuốn. If you've never had it before, it's a dish consisting of rice paper filled with noodles, veggies, and protein of choice; typically pork belly or shrimp. However if you don't want it the traditional way you can totally fill it with whatever you'd like! I loved ordering them when I eat at Vietnamese restaurants because the hoisin peanut sauce is just so good. However with inflation these are sooo expensive to order that I just make them at home.
My family always ate this dish with a prepared fish sauce dipping sauce. Later on I learned that said dipping sauce was referred to as nuoc cham, which is a sauce consisting of fish sauce, lime, chili’s, and garlic. The only times I ever got to eat it with the hoisin peanut dipping sauce was when I dined out at a Vietnamese restaurant.
Back then I was always intimidated by cooking things I've never made before. I think everyone feels this way. It's always until after we make it that we think “oh that actually wasn't too bad” or “that was actually easier than I thought!” This hoisin peanut sauce was one of those things! It actually requires so few ingredients and can be made in less than 10 minutes! It's such an amazing sauce for the goi cuon and so addictive.
Frequently Asked Questions:
Can I substitute out the peanut butter for other nut butters?
You may be able to swap it out for other nut butters, however I cannot guarantee that the taste will be the same as I have never done it.
Can I make the sauce in advance?
Yes! You can make the sauce up to 1 week in advance. Just be sure to store it in the fridge in an airtight container.
Hoisin Peanut Dipping Sauce
Ingredients
- 4 tablespoon Hoisin Sauce
- 4 tablespoon Smooth Peanut Butter I use Skippy
- 1 ½ tablespoon Fresh Lime Juice
- ½ teaspoon Sesame Oil
- ¼ cup Water or more/less as needed
Instructions
- In a small saucepan or pot, combine the peanut butter with the hoisin sauce. As both are soft, they should combine very easily. A whisk may work best to mix it together.
- Once the peanut butter and the hoisin sauce has fully combined, turn the heat on medium and cook the mixture until it starts to bubble slightly.
- When the mixture starts to heat up, add water in small amounts. The amount you add will vary on how thick or thin you want your sauce. I personally like a thinner sauce so I will eyeball the water and pour enough to thin out the sauce. Usually for this amount it will be around ¼ cups and if I want it thinner I will add a touch more. Keep in mind that the sauce will also thicken once it cools down.
- Once you reach your desired consistency and everything is well combined, turn off the heat and taste your sauce. Add in the lime juice & sesame oil until well combined.
- Chill sauce or serve immediately. Optional: garnish it with roasted crushed peanuts or even combine with sambal olek.