Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Peanut Dipping Sauce (Nước Chấm Đậu Phộng)
A rich and creamy Vietnamese peanut sauce that serves as a versatile condiment for spring rolls, grilled meats, and vegetables. This authentic sauce combines ground peanuts with traditional Vietnamese flavors to create a perfect balance of sweet, salty, and savory notes that is essential in Vietnamese cuisine.
25 min
Easy
8 servings
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Taste Profile
Sweet6/10
Salty7/10
Sour5/10
Umami7/10
Spicy3/10
🥄 Texture
Thick and slightly coarse — ground roasted peanuts give a grainy, sandy mouthfeel rather than a smooth paste, but the warm water and oil make it pourable. It has a slightly oily, clingy body that coats spring rolls or grilled meats well.
👃 Aroma
Pronounced roasted peanut and toasted garlic notes up front, layered with savory, pungent fish sauce and a bright citrus lift from fresh lime. If chili is included there is a faint vegetal heat, while the oil carries the warm aromatics.
🍷 Pairs Well With
Crisp, slightly sweet white wine (e.g., off-dry Riesling), a light lager, or unsweetened iced jasmine tea to cut richness and complement the sauce's sweet-sour balance.
🥗 Side Dishes
Fresh Vietnamese spring rolls (gỏi cuốn), grilled chicken or pork skewers, steamed or raw vegetable platters, grilled beef, or use as a dip for fried tofu or crispy wontons.
Ingredients(9 items)
- 11 cup peanuts (roasted, unsalted)
- 23 tablespoons fish sauce
- 32 tablespoons lime juice (freshly squeezed)
- 42 tablespoons sugar
- 54 cloves garlic (minced)
- 61 red chili pepper (minced, optional)
- 71/2 cup warm water
- 82 tablespoons vegetable oil
- 91 teaspoon salt
Nutrition Information(per serving)
185
Calories
7.5g
Protein
8.3g
Carbs
15.2g
Fat
Instructions
- 1
Place the roasted peanuts in a food processor and pulse until finely ground to a powder consistency, being careful not to over-process into a paste.
- 2
In a small bowl, combine the fish sauce, lime juice, and sugar. Stir until the sugar is completely dissolved.
- 3
Heat the vegetable oil in a small saucepan over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
- 4
Add the ground peanuts to the garlic oil and stir continuously for 2-3 minutes to toast the peanuts and enhance their flavor.
- 5
Pour the fish sauce mixture into the peanut mixture and stir well to combine all ingredients.
- 6
Gradually add the warm water while stirring, adjusting the amount to reach your desired consistency. The sauce should be pourable but not too thin.
- 7
Add the minced red chili pepper if using, and season with salt to taste.
- 8
Remove from heat and let the sauce cool to room temperature before serving.
- 9
Transfer to a serving bowl and serve alongside spring rolls, grilled chicken, beef, or fresh vegetables.
- 10
Store any leftover sauce in an airtight container in the refrigerator for up to one week.
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