This is one of those things where either you know exactly what it is or you have no idea. It’s often served as a dipping sauce for Vietnamese spring rolls, the ones that come come cold and are wrapped in really thin rice paper. I’ve always loved this sauce, turns out it’s super easy to do.
Ingredients
6 cloves garlic, minced
2 tablespoons oil
5 tablespoons hoisin sauce
2 tablespoons smooth peanut butter
1/4 cup peanuts, roughly chopped
1/2 cup water
1-2 tablespoons chili paste
Directions
Heat the oil in a small saucepan over medium heat. Once it’s hot, saute the garlic for a minute or two. Add the hoisin, peanut butter, peanuts, and water. Stir to combine and increase the heat to bring it to a boil. As soon as it comes to a full boil, add the chili paste, stir again to combine, and kill the heat. The sauce will thicken as it cools. Transfer to a tupperware and keep it in the fridge until you want to use it.
eatbensmeat 