Peanut Sauce (Sốt Đậu Phộng)

Peanut Sauce (Sốt Đậu Phộng) can be used for Fresh Spring Rolls, this is also a great robust sauce for dipping chicken and fish. There are many variations of this sauce out there, my favorite flavor is to have some coconut milk added to it.
Peanut Sauce (Sốt Đậu Phộng)
Ingredients Peanut Sauce (Sốt Đậu Phộng)

2 teaspoons oil
1 clove garlic, sliced
4 oz (100 g) pork or chicken livers
1 tablespoon sliced red chili
1/2 cup (125 ml) Yellow Bean Sauce (previous recipe)
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1/4 cup (60 ml) thick coconut milk
1 teaspoon sugar
1 teaspoon salt
2 tablespoons tamarind juice
1 cup (4 oz/100 g) ground roasted unsalted peanuts 

Method Peanut Sauce (Sốt Đậu Phộng)
Heat the oil in a skillet over medium heat and stir-fry the garlic until fragrant, 1 to 2 minutes. Add all the other ingredients and 1/2 of the coconut milk and bring to a boil. Remove from the heat and set aside to cool. Blend the mixture in a blender, adding the remaining coconut milk, until smooth. Transfer to a serving bowl and serve immediately or store in a sealed jar in the refrigerator.

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