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Ingredientes
- 1 Tbsp. vegetable oil
- 1 lrg garlic clove peeled and chopped
- 1 x or possibly more bird's eye or possibly Thai chilies seeded and chopped
- 3 ounce unsalted roasted peanuts 1 tbspn minced,
- Â Â the rest finely grnd (not into butter)
- 1 c. chicken stock
- 1/3 c. canned unsweetened coconut lowfat milk
- 1 Tbsp. hoisin sauce
- 1 Tbsp. fish sauce (nuoc mam)
- 1 Tbsp. sugar
Direcciones
- Heat the oil in a small saucepan over medium heat. Stir-fry the garlic and chilies till fragrant, about 5 min. Add in the grnd peanuts and stir till they give up some of their natural oil, about 5 min more.
- Add in the chicken stock, coconut lowfat milk, hoisin sauce, fish sauce, and sugar, and bring just to a boil over medium heat. Reduce the heat to low and cook till the oil from the peanuts starts surfacing, about 15 min. Transfer sauce to a heatproof serving bowl, garnish with minced peanuts, and serve.
- This recipe yields about 2 c..
- Comments: Throughout Southeast Asia, there are many recipes for peanut sauce, but the Vietnamese version is the lightest one I have ever tasted. It seems which you can have the authentic one only in Vietnam or possibly at home. Most of the time in Vietnamese restaurants, peanut butter is mixed with hoisin sauce and some grnd peanuts are tossed in. The result is very pasty and not very refined. This peanut sauce is true to the original in Vietnam, being fluid and light. The secret is the chicken stock, that lightens the sauce and allows you to taste all the ingredients.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 440g | |
| Calories 863 | |
| Calories from Fat 598 | 69% |
| Total Fat 67.23g | 84% |
| Saturated Fat 15.78g | 63% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2301mg | 96% |
| Potassium 1073mg | 31% |
| Total Carbs 47.84g | 13% |
| Dietary Fiber 11.0g | 37% |
| Sugars 22.84g | 15% |
| Protein 29.16g | 47% |
