Vietnamese Summer Roll Dipping Sauce

Peanut Paste Option 1

• 2 tablespoons minced fresh ginger
• 1/4 cup hot water
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 2 tablespoons sweet white miso
• 1/4 teaspoon red pepper flakes

Peanut Paste Option 2

• 2 tablespoons finely chopped garlic
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hot chile oil
• 1/2 cup cilantro leaves, finely chopped

Peanut Paste Option 3

• 2 tbsp peanut butter (creamy works best)
• 3 tbsp rice wine vinegar
• 2 tbsp honey
• Splash of soy sauce
• Red pepper flakes, to taste

Peanut Paste Option 4

• 3/4 cup natural-style creamy peanut butter
• 1/3 cup water
• 3 tablespoons hoisin sauce
• 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
• 4 1/2 teaspoons soy sauce
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons chile-garlic paste
• 1 medium garlic clove, mashed to a paste
• 1/2 teaspoon toasted sesame oil

 Sauce Option 1

• 1/4 c sugar
• 1/2 c water
• 1/2 c red wine vinegar
• 2 tb fish sauce or
• 1 tb soy sauce
• 2 ts red chili peppers; ground
• 1/2 carrot; shredded
• 1/4 c peanuts; coarsely chopped 

Sauce Option 2

• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 tablespoon chile paste with garlic
• 1 teaspoon sugar
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced

Satay Peanut Sauce

Yield: SERVES 4-6 as a Dip

Ingredients:

• 1 cup fresh-tasting dry roasted peanuts, unsalted
• 1/3 cup water
• 1-2 cloves garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
• 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
• 1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
• 1/3 cup coconut milk

Preparation:

1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.
3. Serve warm or at room temperature with my Thai Chicken Satay, Thai Pork Satay, or Vegetarian/Vegan Thai Satay. It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).