| 1 | This peanut sauce is somewhat different from a thai peanut sauce. |
| 2 | It"s not nearly as sweet and has no coconut milk in it. |
| 3 | Most vietnamese restaurants i"ve eaten at serve this along with nuoc cham and carrot salad with cha gio type dishes. |
| 4 | Prepare the roasted peanuts. |
| 5 | Set aside. |
| 6 | [i use unsalted planter"s roasted peanuts. |
| 7 | S.c.] heat the oil in a small saucepan. |
| 8 | When the oil is hot add the garlic chili paste and tomato paste. |
| 9 | Fry until the garlic is golden brown, about 30 seconds. |
| 10 | Add the broth, sugar, peanut butter and hoisin sauce and whisk to dissolve the peanut butter. |
| 11 | Bring to a boil. |
| 12 | Reduce the heat and simmer for 3 minutes. |
| 13 | Divide the sauce among individual dipping bowls and garnish with the ground peanuts and slice chile. |
| 14 | Server warm or at room temperature. |
| 15 | Yield: about 1 cup. |
| 16 | [ be careful when frying the chili paste. |
| 17 | Getting a lungful of the smoke is no fun. |
| 18 | S.c.] from "the foods of vietnam" by nicole rauthier. |
| 19 | Stewart, tabori & chang. |
| 20 | 1989 |
