Tuong Goi Cuon Hue Style Peanut Dipping Sauce Recipes

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TUONG GOI CUON [VIETNAMESE BEAN DIPPING SAUCE



Tuong Goi Cuon [vietnamese Bean Dipping Sauce image

From Pleasures of the Vietnamese Table by Mai Pham: This is thicker than nuoc and used with things such as spring rolls and other meat dishes. In Hue it often includes ground pork and liver.

Provided by That is Dr House to

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1/4 cup whole fermented soybeans, see note
1/2 cup water
1/3 cup coconut milk
2 tablespoons rice vinegar
3 tablespoons chopped yellow onions
2 tablespoons sugar, omit with Hoisin
1 tablespoon ground chili paste, to taste
1 tablespoon chopped roasted peanuts

Steps:

  • Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
  • Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.
  • Keeps 2 weeks.
  • Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.

Nutrition Facts : Calories 253.8, Fat 16.3, SaturatedFat 11, Sodium 110.4, Carbohydrate 26.3, Fiber 2.5, Sugar 22.1, Protein 4.2

TUONG GOI CUON (HUE-STYLE PEANUT DIPPING SAUCE)



Tuong Goi Cuon (Hue-Style Peanut Dipping Sauce) image

Make and share this Tuong Goi Cuon (Hue-Style Peanut Dipping Sauce) recipe from Food.com.

Provided by Member 610488

Categories     Sauces

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 9

1/2 cup hoisin sauce
2/3 cup water
3 tablespoons yellow bean paste
2 tablespoons rice vinegar
1/3 cup yellow onion, minced
2 tablespoons sugar
2 tablespoons peanut butter
1 tablespoon ground chili paste (garnish)
1 tablespoon roasted peanuts, chopped (garnish)

Steps:

  • Combine the hoisin sauce, water, bean sauce, vinegar, onions, and sugar in a pan over moderate heat and simmer until the onions are soft, about 15 minutes. Add the peanut butter and stir well. The sauce should be just thick enough to coat a spoon. If it is too thick, add a little water. Set aside to cool.
  • When serving, transfer to an individual sauce bowl and garnish with chili paste and chopped peanuts. This sauce will keep up to two weeks if refrigerated.

Nutrition Facts : Calories 446.7, Fat 18.3, SaturatedFat 3.4, Cholesterol 2.6, Sodium 1556.3, Carbohydrate 63.9, Fiber 5, Sugar 43.9, Protein 10.8

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