PANTRYFLEX

blend · nut sauce

NATIONAL AWARD WINNERPrep 10 min

Vietnamese Peanut Sauce

Independent adaptation of a publicly published Christina Nguyen recipe. Not affiliated with, sponsored by, or endorsed by Christina Nguyen.

Christina Nguyen's Vietnamese Peanut Sauce, from the published recipe.

Ratio

Ratio by volume: Hoisin 60 ml, Water 80 ml, Lime Juice 15 ml, Sriracha 5 ml
Hoisin 60 mlWater 80 mlLime Juice 15 mlSriracha 5 ml

Ingredients

  • Peanut Butter — 1/2 cup (130 g)
  • Hoisin — 1/4 cup (60 ml)
  • Water — 1/3 cup hot (80 ml)
  • Lime Juice — 1 Tbsp (15 ml)
  • Garlic — 1 clove
  • Sriracha — 1 tsp optional (5 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Vietnamese Peanut Sauce wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 3 national awards

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Provenance

Southeast Asian chef of Hai Hai and Lemongrass in Minneapolis; James Beard Best Chef Midwest 2024. Vietnamese and broader SE Asian street flavors adapted for Midwestern dining rooms.

Adapted from a Christina Nguyen recipe (Hai Hai / Christina Nguyen).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Hai Hai / Christina Nguyen (published as “Vietnamese Peanut Sauce”). Full citation lives in Provenance.

Companion jar