Tuong Den (Hoisin Peanut Dipping Sauce for Goi Cuon)
Vietnamese dishesSauces and DipsSouthern Vietnam15 minutes
A plate of goi cuon stands or falls on the hoisin peanut dipping sauce. The bowl gets its body from peanut butter and crushed roasted peanuts. The hard part is the consistency, because a thin sauce will not cling to the rolls.
The hoisin sauce is simmered with 1/2 bowl of water, seasoned, then brought back to a boil. Frying the shallot in hot oil first is the step that builds the base aroma of the whole bowl.
This batch weighs about 293g, at roughly 193 calories per 100g.
Method
Peel the shallot, crush it and mince finely. Wash the chilies, remove the seeds and mince. Roast the peanuts until golden, rub off the skins and crush them.
Set a pan over the heat with 1 tablespoon cooking oil, and once hot, fry the shallot until fragrant.
Add 100g hoisin sauce, 1/2 tablespoon peanut butter and 1/2 bowl water to the pan, stir until smooth and bring to a boil.
Season with 1 tablespoon kOBE Monk Fruit Blend and 1/2 tablespoon fish sauce, stir well and bring back to a boil.
Turn off the heat, spoon into a bowl and scatter 2 tablespoons roasted peanuts and the minced chili on top.
Tips
For a vegetarian bowl, swap the fish sauce for soy sauce and leave everything else as it is.
Scatter the crushed roasted peanuts at the end so the bowl stays nutty and fragrant.
The sauce thickens as it cools, so cook it a little thinner than wanted.
Fry the shallot over medium heat, since burnt shallot leaves the whole bowl bitter.
Stir the peanut butter into the water until it disappears before the pan goes on the heat, or the bowl stays grainy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.