Vietnamese Peanut Hoisin Dipping Sauce Recipe (Tuong Goi Cuon)

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!


Yields: 1 pint

¼ cup hoisin sauce
¼ cup creamy peanut butter
1 tablespoon green mung bean paste (click on the link for the recipe), cooked
2 teaspoons superfine sugar (or granulated sugar)
1 tablespoon lime juice
1 tablespoon tamarind concentrate
2/3 cup coconut water
2 teaspoons ginger garlic paste (click on the link for the recipe)
2 teaspoons chile jam (click on the link for the recipe)
1 teaspoon soy sauce (optional), to taste
2 teaspoons sesame oil
3 tablespoons coarsely chopped peanuts, previously roasted


I prefer to have the sauce very smooth so I used a mini-prep but you could also simply whisk all the ingredients manually.

Dissolve the sugar in lime juice, tamarind concentrate and coconut water.

In the mini-prep (or a blender), combine all the ingredients except the chopped peanuts. Pulse until smooth. You could add water to the desired thickness (I didn't).

Check seasoning; add soy sauce if necessary.

For additional crunch, sprinkle the top with coarsely ground peanuts or serve them on the side.



I spiced up the sauce with chile jam; you could also use chili garlic sauce (tướng ớt) instead or omit it entirely.

For this recipe, I used mung beans, also called green lentils (đậu xanh in Vietnamese), which give the sauce a thick consistency.

moong dal
Green lentils (đậu xanh in Vietnamese).

Tamarind concentrate has a nice tart flavor. You can also use fresh tamarind pods if you like, but I find this to be labor intensive. I just prefer eating fresh tamarind as is and cooking with tamarind concentrate or tamarind powder.

tamarind paste picture

For an alternative sauce, try making nước mắm.

Published By: Jacqueline Pham on August 30, 2010.


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