Vietnamese Peanut Sauce For Wings Recipes

VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT SAUCE

Steps:

• Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool and divide into 12 portions.
• Soak one rice paper in lukewarm water until pliable, about 5 minutes. Work with only 1 paper at a time and blot dry before assembling.
• To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves. Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel. Serve with Spicy Peanut Sauce.
• In a medium saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes. Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes. Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes. The natural oils from the peanuts should have surfaced at this point. Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days.

HOMEMADE VIETNAMESE PEANUT SAUCE FOR DIPPING SPRING ROLLS

Steps:

• Mix water, sugar and salt together in a soup pot. Mix until dissolved.
• Add in the Sriracha sauce.
• Put the pot on the stove on low heat. Mix the peanut butter in. Add in the fried garlic. Blend until smooth.
• Warm until the sauce is the consistency you like it.

AUTHENTIC VIETNAMESE PEANUT SAUCE RECIPE

Steps:

• If you are using fresh peanuts, place in a coffee grinder, without the skin and grind for 3 minutes. If not, scoop out two tablespoons of creamy peanut butter and place in a mixing bowl
• Add hoisin sauce, water, lime juice and cut up fresh chili or chili paste
• Mix by hand or with a hand blender until smooth
• Lastly, peel the ginger root and grate some into the bowl. Stir one more time and your sauce is ready
• Add crushed peanuts
• Add sesame seeds for garnish, if desired
• Serve immediately with spring rolls or as a dipping sauce to accompany your favorite dish

VIETNAMESE PEANUT DIPPING SAUCE

Steps:

• Heat pan on medium heat, then add oil and garlic. Saute until lightly browned.
• Add the rest of the ingredients and mix.
• Turn the heat up to medium high, and bring to a boil.
• Once it hits a boil immediately shut off the heat and add the sambal chile paste. The sauce will thicken a lot as it cools.