Vietnamese Bean Sauce for Dipping

A community recipe by Coby

Not tested or verified by Nigella.com

Introduction

I just love this sauce for rice paper rolls, the chilli can be omitted or reduced if needed. The correct name for this sauce is Nuoc Truong - 'Bean Sauce'

Ingredients

Serves: 4

Metric Cups

1 teaspoon sugar
1 tablespoon rice wine vinegar
1 teaspoon carrot (finely grated)
4 tablespoons hoisin sauce
2 tablespoons water (hot)
1 tablespoon peanut butter
1 red chilli (seeded and finely sliced)
1 teaspoon peanuts (crushed, to serve)

1 teaspoon sugar
1 tablespoon rice wine vinegar
1 teaspoon carrot (finely grated)
4 tablespoons hoisin sauce
2 tablespoons water (hot)
1 tablespoon peanut butter
1 red chile (seeded and finely sliced)
1 teaspoon peanuts (crushed, to serve)

Method

Vietnamese Bean Sauce for Dipping is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Steep the carrot in the combined sugar and vinegar for 15 minutes, before draining and squeezing the carrot of the excess moisture.

Boil the hoisin and water together in a small saucepan until the mixture is still pourable but more dense.

Add the peanut butter and simmer for a few seconds until combined.

Leave this mixture to cool.