From Christina Nguyen's kitchen · Hai Hai, Minneapolis
blend · nut sauce
NATIONAL AWARD WINNERVietnamese Peanut Sauce
From an award-winning kitchen
Ratio
HOISIN 60WATER 80LIME JUICE 15SRIRACHA 5
Ingredients
- PEANUT BUTTER130 g
- HOISIN60 ml
- WATER80 ml
- LIME JUICE15 ml
- GARLIC5 g
- SRIRACHA5 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
Originally published as Vietnamese Peanut Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.