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Im not sure about yall, but I put peanut sauce on EVERYTHING! Ever since my mother gave me her recipe, I have been stocking up and putting it in the fridge.
This is a revised recipe in which my parents used in their own restaurant when it was up and running.
This is so easy to make and just as yummy. There are a few ingredients that require Amazon, but hey: the more you have, the more you make 🥰
I use peanut traditionally on spring rolls, but they are good in Thai inspired dishes as well as anything your heart desires 🙂
Let’s get cooking
Vietnamese Peanut Sauce
Equipment
- Blender
Ingredients
- 3-5 tbsp yellow mung bean
- 1/2 cup peanut butter
- 1/4 cup hoisin sauce
- 1/4 cup honey
- mung bean leftover water
Instructions
- On the stove, cover the dry mung bean with just enough water. Bring to a boil and then a simmer for about 5 minutes.
- While that is cooking, grab your blender. Add the peanut butter, hoisin sauce, and honey.
- After the beans have cooked, scoop the beans out and toss them in the blender with the rest of the ingredients.
- Blend until smooth. If it is too dry, add some water from the cooked down mung bean
- After you have the consistency that you like, transfer to a mason jar and let it cool down before you put it in the fridge
- Enjoy the sauce on anything your heart desires
Notes
- If you like a more textured peanut sauce, you can add more mung bean and/or use crunchy peanut butterÂ
- If you like a smoother peanut butter, use less mung bean and/or use smooth peanut butterÂ
