Tuong Goi Cuon [vietnamese Bean Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Pleasures of the Vietnamese Table by Mai Pham: This is thicker than nuoc and used with things such as spring rolls and other meat dishes. In Hue it often includes ground pork and liver. Ingredients:
1/4 cup whole fermented soybeans, see note |
1/2 cup water |
1/3 cup coconut milk |
2 tablespoons rice vinegar |
3 tablespoons chopped yellow onions |
2 tablespoons sugar, omit with hoisin |
1 tablespoon ground chili paste, to taste |
1 tablespoon chopped roasted peanuts |
Directions:
1. Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
2. Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.
3. Keeps 2 weeks.
4. Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.
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