Lemongrass and Fermented Bean Peanut Sauce (Sot Dau Phong)

January 27, 2009

Lemongrass and Fermented Bean Peanut Sauce © kvalifood.com

A less common but more aromatic Vietnamese peanut sauce. The lemongrass and fermented soya beans give it a savoury complexity that the more familiar hoisin-peanut version cannot match. This style leans towards central and southern Vietnamese cooking traditions where fermented bean pastes (tuong hot) play a larger role. Works well with fresh spring rolls, grilled meats, or as a dipping sauce for raw and steamed vegetables.

Ingredients

2 tbsp vegetable oil
3 stalks lemongrass, bruised
1 tbsp garlic, pounded
1 tbsp fermented soya beans
240 ml water
2 tbsp crunchy peanut butter
sugar, to taste

Directions

Heat the vegetable oil in a small saucepan over medium heat. Add the bruised lemongrass stalks and pounded garlic, and cook for about 1 minute until fragrant.
Add the fermented soya beans, water, crunchy peanut butter, and sugar. Stir to combine.
Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and the flavours come together.
Remove the lemongrass stalks before serving.

Notes

Keeps for about 3 days in the refrigerator.
The fermented soya beans (sometimes labelled “black beans” or “fermented black beans”) add a salty, funky depth. Find them at Asian grocers.
Adjust the sugar based on how salty your fermented beans are.