This Vietnamese peanut sauce is spicy, tangy, rich, and savory! It’s simple and affordable to prepare, using only 7 pantry staples. This recipe makes the best sauce to dip salad rolls in, toss with stir-fried veggies, or drizzle on baked tofu.
Once you make this Vietnamese peanut sauce recipe, you’re going to want to have it on hand at all times! Like my Miso Dipping Sauce, it’s so easy to prepare and adds the perfect finishing touch to a wide range of mains.
Why I Love This Recipe
I rarely go a week without making this Vietnamese peanut sauce. It requires just 7 basic ingredients and comes together in one bowl, making cleanup a breeze. Plus, It's ready in less than 5 minutes!
The combination of peanut butter, sesame oil, soy sauce, and chili garlic sauce creates an unbelievably flavor-packed sauce that perfectly complements Asian-inspired dishes like fresh salad rolls, air fryer spring rolls, noodle salad, and crispy baked tofu.
Ingredient Notes
Find a full ingredient breakdown and substitutes for this Vietnamese peanut sauce recipe below:
- Peanut Butter: I use natural, smooth peanut butter. I don’t recommend using conventional peanut butter since it’s packed with sugar and hydrogenated oils.
- Toasted Sesame Oil: Provides a deep, nutty aroma. Make sure you have 100% pure sesame oil for the best flavor.
- Minced Garlic: Adds a robust, savory kick. Use fresh garlic cloves, not garlic powder.
- Soy Sauce: Brings an umami, salty element to balance the rich, sweet, spicy flavors.
- Maple Syrup: For a touch of sweetness. Use pure maple syrup, not pancake syrup.
- Rice Vinegar: Provides a touch of acidity to balance the rich flavors.
- Chili Sauce: Adds the perfect amount of spice and savory depth. I use homemade Asian chili garlic sauce, but you can also find it in the international aisle of most grocery stores or at Asian food markets.
Substitutions
- Peanut Butter: If you don’t have peanut butter or have peanut allergies in the house, try almond butter or cashew butter. Or, use tahini for a completely nut-free version.
- Sesame Oil: An equivalent amount of avocado oil also works for a more neutral flavor.
- Soy Sauce: If you’re allergic to gluten, replace soy sauce with tamari, liquid aminos, or coconut aminos. These alternatives are gluten-free and will offer a similar salty flavor.
- Maple Syrup: Agave nectar works equally well in this recipe. Use the same amount.
- Rice Vinegar: Apple cider vinegar is another great option. It adds a similar acidity with a slightly different flavor. For a more citrus-forward sauce, try freshly squeezed lime juice.
- Chili Garlic Sauce: Sambal oelek and Sriracha are other great options if you can’t find chili garlic sauce. Since their spice profiles differ, add both to taste.
How to Make
There aren’t many steps involved in making this Vietnamese peanut sauce recipe, but for the best results, follow my tips and tricks.
Preparation
Mince the garlic and add it to a medium-sized bowl. Warm the sesame oil in a pan over medium heat for about 1-2 minutes.
Cooking
Step 1
Pour the hot sesame oil over the minced garlic in a bowl, stirring continuously. This technique gently cooks the garlic, releasing its flavor without burning it.
Step 2
Whisk in the peanut butter, soy sauce, maple syrup, rice vinegar, and chili garlic sauce one at a time. You may need to add a little water, depending on the type of peanut butter used. Some natural peanut butter is thicker and may need some water to achieve a sauce-like consistency.
Step 3
Taste and adjust the sweetness or spiciness of the Vietnamese peanut sauce to your preference. If you prefer it to be spicier, add another teaspoon of chili garlic sauce. If it’s too spicy, add more maple syrup.
Expert Tip
For the best-tasting Vietnamese peanut sauce recipe, use natural peanut butter without added sugar or hydrogenated oils. This provides a purer peanut flavor and better consistency.
If your sauce is too thick, add water very slowly to achieve the desired consistency. It can very quickly go from too thick to too thin! And, let the sauce sit for a few minutes before serving to allow the flavors to meld together.
Cooking Tips
- Warm the Oil Gently: Warming the sesame oil helps infuse the garlic into the sauce without burning it. Don’t skip this initial step!
- Adjust the Consistency: Achieve the right consistency for your recipe needs by increasing or decreasing the amount of water. For a thicker dipping sauce, use less water. For a thinner salad dressing, use more.
- Whisk it Continuously: Whisk in one ingredient at a time to prevent clumping and ensure a smooth peanut sauce.
- Add Vegan Fish Sauce: For a more authentic Vietnamese touch, add a small amount of vegan fish sauce.
Frequently Asked Questions
Yes, you can prepare this Vietnamese peanut sauce in advance. To keep it fresh and flavorful, store it in an airtight container or mason jar in the refrigerator.
This recipe is not gluten-free, as written. To make a gluten-free Vietnamese peanut sauce, use tamari or coconut aminos instead of regular soy sauce.
If your sauce is too thick, gradually add water, one tablespoon at a time. Stir thoroughly after each addition until you reach the right consistency.
Storing & Reheating
If you have leftover Vietnamese peanut sauce or are prepping it in advance, let it cool completely before storing it.
Fridge
Store the sauce in an airtight container in the refrigerator for up to a week. I recommend using a glass storage container to keep the flavors fresh.
Freezer
You can also freeze this peanut sauce for future recipes. Allow the sauce to cool completely, then transfer it into airtight containers or freezer-safe bags and freeze for up to 3 months.
Reheating
Reheat the sauce gently on the stove or in the microwave, adding a splash of water to restore a pourable or dippable consistency if needed.
More Vegan Recipes
Vietnamese Peanut Sauce
DESCRIPTION
INGREDIENTS
- 3 tablespoon peanut butter
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon minced garlic
- 2 tablespoon soy sauce low sodium
- 2 tablespoon maple syrup
- 2 tablespoon rice vinegar
- 2 teaspoon crispy chili sauce I use my chili garlic sauce or use store bought.
- 1 tablespoon water (if needed) or as needed.
- crushed peanuts optional - to garnish
METHOD
- Heat oil on a pan over medium heat for 1-2 minutes or till it starts to bubble. Add garlic to a medium size bowl. Once the oil heats up, then pour it over the garlic while stirring to prevent it from burning.
- Then whisk in all the remaining ingredients (starting with the peanut butter) to the garlic one at a time, except the water. Note: Water may or may not be needed depending on the type of peanut butter used. Some peanut butters can be more thicker, and may need a little water to achieve a sauce like consistency.
- Add water a tablespoon at a time, if needed.
- Taste and adjust sweetness or spiciness per your taste. If you prefer more spicy, then add another teaspoon of chili sauce.
- Optional: Top it off with crushed peanuts before serving.
NOTES
- Warm the Oil Gently: Warming the sesame oil helps infuse the garlic into the sauce without burning it. Don’t skip this initial step!
- Adjust the Consistency: Achieve the right consistency for your recipe needs by increasing or decreasing the amount of water. For a thicker dipping sauce, use less water. For a thinner salad dressing, use more.
- Whisk it Continuously: Whisk in one ingredient at a time to prevent clumping and ensure a smooth peanut sauce.
- Add Vegan Fish Sauce: For a more authentic Vietnamese touch, add a small amount of vegan fish sauce.
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