This Recipe is part of the Fresh and Flavourful Vietnamese Menu
Called Tuong in Vietnamese, this dipping sauce goes well with salad rolls or any food designed to be wrapped with rice paper or lettuce. Traditionally, it’s made with a yellow soybean sauce, but this version calls for hoisin sauce, which is more readily available.
Ingredients
1 tablespoon vegetable oil
1-1/2 teaspoons minced garlic
1/3 cup finely minced yellow onions
1 cup hoisin sauce
1/2 cup water
1/4 cup rice vinegar
1 tablespoon ground chilli paste, or as needed
2 tablespoons roasted, chopped peanuts
Directions
1. Heat oil in a small saucepan over medium heat. Add the garlic and stir until fragrant, about 15 seconds. Add the yellow onion and stir for another 2 to 3 minutes or until translucent.
2. Add the hoisin sauce, water and rice vinegar and allow to simmer until thickened, 5 to 7 minutes. Add a little water if the sauce is too thick. Set aside to cool. Transfer the mixture to a sauce dish and garnish with chilli paste and chopped peanuts.
Makes 1-1/2 cups
Excerpted from The Flavors of Asia by Mai Pham. Copyright © 2009 by The Culinary Institute of America. Excerpted by permission of DK Publishing Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.