Vietnamese Peanut Dipping Sauce Recipes

View All | View Summaries
Vietnamese Peanut Hoisin Dipping Sauce Recipe (Tuong Goi Cuon) Recipe

We brought summer rolls this weekend for a barbecue potluck. Traditionally, the rolls are served with a sauce made from liver but as a child, I always had an aversion to it. So I made tương gỏi cuốn (which literally translates to "sauce for salad rolls" in Vietnamese) with ingredients that would be appealing to a Western palate.

The condiment is a blend of peanut butter, hoisin sauce, ginger garlic paste, đậu (lentils), coconut water and a few ingredients that balance the sweet and sour taste. For more crunch, the summer rolls are first dipped in chopped peanuts.

Whether you serve this sauce with summer shrimp rolls or veggie spring rolls, it will knock your socks off!


Full Recipe...
Shrimp Spring Rolls (Vietnamese Roll Recipe) Recipe

Shrimp spring rolls (gỏi cuốn in Vietnamese) are the perfect finger food when we have a party. Not only are they healthy, but they're very tasty as well. I usually serve them sliced in half with a peanut and hoisin sauce on the side.

For this dish, I prefer to wrap the rolls with tapioca sheets, called bánh tráng mỏng in Vietnamese, which literally translates to "thin paper disks". They are thinner than rice paper, and as a result the shrimp are still visible once wrapped. The other plus of using tapioca sheets is that they look fresh longer, once they're made, versus the ones with rice paper. Tapioca rounds are stickier than rice paper when wet though, so it's a little more difficult to wrap them.

In these particular fresh rolls, I added the basic ingredients such as shrimp, rice noodles, bean sprouts, cucumber, lettuce and Vietnamese herbs. Meat could be added but I like them very simple. It's a fairly fast dish; the only long step is wrapping the rolls, but with our large family, the work was quite easy.

And for the vegetarians in the house, we wrapped bì cuốn chay, so everyone could share the same meal for dinner.


Full Recipe...