I picked up this Vietnamese Peanut Sauce (Tương Chấm Gỏi Cuốn) from a sweet lunch lady in Saigon who’s been rolling Vietnamese Spring Rolls (Gỏi Cuốn and Bò Bía) for 30+ years.
Her sauce is pure magic—rich, savory, with just the right sweetness.
Vietnamese Peanut Dipping Sauce
In Vietnamese cooking, dipping sauces aren’t just extras—they’re what make the whole meal sing.
The star is always the fish sauce–based Nước Chấm (I’ve shared why Nước Chấm’s different from Nước Mắm), but right behind it comes Peanut Sauce—the quiet crowd favorite.
It’s thick, nutty, and savory-sweet in the best way. Everyone knows it with Vietnamese Spring Rolls (Gỏi Cuốn), but I’ve seen people happily dunk Bò Bía spring rolls, chicken spring rolls, even Nem Nướng spring rolls into it.
Honestly, once you’ve got a bowl of this sauce, you’ll start looking for things to wrap just so you can dip.
Popular “Nước Chấm” Across Vietnam
Nước Mắm Gừng – A ginger-infused fish sauce, perfect with duck or boiled chicken.
Muối Ớt Xanh – A zesty green chili salt dip, often served with seafood or grilled dishes.
Mắm Tôm – Fermented shrimp paste – bold, funky, and essential for classics like Bún Đậu Mắm Tôm.
Ingredients
Peanut sauce in Vietnam isn’t really built on peanuts—it starts with hoisin sauce (tương đen). That thick, dark, sweet-salty base gives the dip its bold flavor and signature look.
Some people go with fermented soybean sauce (tương hột) instead. It’s saltier, less sweet, and has this old-school, earthy edge. If you try it, just stir it well and tweak the seasoning to your taste.
Now, here’s the tip I picked up from a lunch lady in Saigon: coconut milk. It makes the sauce silky, rich, and almost addictive.
And if you top it off with a bit of Đồ Chua (pickled carrots and daikon) plus a drizzle of lemongrass chili oil—you’re in for something special.
I’ll show you two ways to make it: the classic hoisin-peanut version that needs a quick cook, and a no-cook shortcut for when you’re craving rolls but don’t want the fuss.
| Traditional Version | Quick Version |
|---|---|
| Hoisin sauce | Hoisin sauce |
| Peanut butter | Peanut butter |
| Coconut milk | – |
| Soy sauce | Soy sauce |
| Rice vinegar | Rice vinegar |
| Sugar | Sugar |
| Minced garlic | Garlic powder |
| Cooking oil | – |
Instructions
Traditional version
- Heat some oil over medium heat and sauté minced garlic until golden and fragrant.
- Add hoisin sauce, peanut butter, coconut milk, and water, stirring until well combined. Let it simmer for a few minutes until it reaches your desired consistency.
- Stir in sugar, soy sauce, and rice vinegar. Taste and adjust the seasoning as needed.
- For an extra kick, drizzle some Vietnamese chili oil on top.
- Serve as a dip for fresh spring rolls, Vietnamese grilled meats, or your favorite vegetables.
Lazy version
- Simply combine all the ingredients. Taste and adjust the flavor to your liking.
- Don’t forget a drizzle of Vietnamese chili oil before serving!
Expert Tips
Boost the flavor: Making this for traditional spring rolls (Gỏi Cuốn)? Use the water you boiled the shrimp and pork in. It gives the sauce a deeper, savory note.
Fix it if it’s too thick: Just splash in a little water to loosen things up.
Fix it if it’s too thin: If the flavor’s already right, stir in a quick cornstarch slurry. Keep the heat gentle—overcooking can make it too salty.
Rolling made easy: Want mess-free rice paper rolls? Check out my post on how to roll Vietnamese spring rolls.
Fall in love with more authentic Vietnamese Recipes
Saigon-Style Peanut Sauce for Vietnamese Spring Rolls
Ingredients
Traditional recipe:
- 3 tbsp Hoisin sauce
- 1 tbsp Peanut butter
- 3 tbsp Coconut milk
- 3 tbsp Water
- ½ tbsp Soy sauce (adjust to taste)
- ¼ tsp Rice vinegar (adjust to taste)
- 1 tbsp Minced garlic
- 1 tbsp Cooking oil
- ½ tbsp Vietnamese chilli oil (adjust to taste)
Lazy recipe:
- 3 tbsp Hoisin sauce
- ½ tbsp Peanut butter
- 4 tbsp Water
- ½ tbsp Soy Sauce (adjust to taste)
- ¼ tsp Rice vinegar (adjust to taste)
- ½ tsp Garlic powder
Instructions
Traditional version
- Heat some cooking oil in a pan over medium heat. Sauté minced garlic until golden and fragrant.
- Mix hoisin sauce, peanut butter, coconut milk, and water. Stir until well combined. Simmer for a few minutes to achieve your desired dipping sauce thickness.
- Add sugar, soy sauce, and rice vinegar. Mix everything well and taste to adjust the flavor.
- To give the sauce an extra burst of flavor, drizzle Vietnamese chili oil on top.
- Serve it as a dip for fresh spring rolls, Vietnamese grilled meats, or any vegetables you prefer.
Lazy version
- Combine all the ingredients. Taste and adjust the flavor according to your preference.
- Don't forget to drizzle some Vietnamese chili oil on the sauce before serving.
