Soy bean dipping sauce

Soy bean dipping sauce

By
From
East
Makes
350 ml
Photographer
Leanne Kitchen

Don’t confuse the beans here for fermented black beans – they are an entirely different beast! This rich concoction is a simplified version of a recipe from Hue, Vietnam to serve with Hue pancakes. There they traditionally employ pork liver but we’ve left that out. They wouldn’t be using peanut butter either, but it does make life simpler. You’ll hardly feel cheated by the modifications though – this stuff is addictive.

Ingredients

Quantity Ingredient
4 garlic cloves, crushed
1 tablespoon vegetable oil
100ml hoisin sauce
2 tablespoons caster sugar
3 teaspoons ruoc (vietnamese shrimp sauce)
1 tablespoon fermented soy bean sauce or yellow bean sauce
90g smooth peanut butter
250ml Chicken stock, or as needed
50g roasted peanuts, finely chopped
2 red bird’s eye chillies, finely chopped

Method

  1. In a small saucepan over medium–low heat, cook the garlic in the oil, stirring, for 3 minutes or until softened. Add the hoisin sauce, sugar, ruoc, fermented soy bean sauce and peanut butter and stir to combine well. Add the chicken stock and stir to mix well, then bring to a simmer. Remove from the heat, stir in the peanuts and cool to room temperature. Serve divided among individual dipping dishes, topped with the chopped chillies. This dipping sauce will keep, stored in an airtight container in the refrigerator, for up to 3 days.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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