clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A small glass bowl on a grey backdrop with creamy peanut sauce and garnished with chopped peanuts

Vietnamese Peanut Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bianca
  • Total Time: 5
  • Yield: about 6 oz / 175 ml 1x
  • Category: dip /sauce
  • Cuisine: Asian
  • Diet: Vegan


This Vietnamese Peanut Sauce is an easy go-to creamy, savory-sweet, and versatile sauce. It is perfect for salads, Pad Thai, spring rolls, and noodle dishes.


  • ¼ cup (60 grams) creamy peanut butter
  • ¼ cup (60 ml) lite coconut milk
  • 12 tablespoons water see notes
  • 1 ½ tablespoon hoisin sauce
  • 1 ½ tablespoon lime juice
  • 1 teaspoon coconut sugar
  • 1 tablespoon chopped peanuts – for garnish or use crunchy peanut butter
  • 1 garlic clove, peeled and minced / raw or baked in oil for a few minutes
  • Optional: hot chili peppers to taste


Chop the peanuts with a big knife on a sturdy (wooden) cutting board and set them aside.

Add all the ingredients to a medium-sized bowl, but skip the chopped peanuts.

Mix well together until the sauce is smooth and creamy.

If the sauce is thick, add water to thin it out. Just a little bit (one tablespoon at a time) will be enough to thin out the sauce and get the desired consistency. Add more water if the sauce is still too thick.

Add hot chili peppers if you wish, and mix again.

Garnish with chopped peanuts and serve with, for example, summer rolls.


  • Add 1 tablespoon of water or coconut milk to thin out the sauce.
  • This sauce is versatile, and you can easily add heat to it by adding a bit of chili pepper.
  • I recommend using all-natural smooth peanut butter for this recipe, but you can also use crunchy peanut butter and skip the chopped peanuts.
  • If you use peanut butter with added sugars, you can reduce or skip the coconut sugar. Taste the sauce before adding sugar to make sure it has the right amount of sweetness for you. It should not be overruling the other flavors.
  • If you want to make this recipe low-fat, you can replace the peanut butter with pb2 or any other powdered peanut butter. You might want to use more water to get the right creamy consistency.
  • Lite coconut milk is great for this recipe as it is thinner than full-fat coconut milk, making it easy to mix the peanut butter. But you can use full-fat coconut milk if you wish. In that case, add more water to thin out the sauce.
  • Want to make this sauce coconut free? Use water instead or plant-based milk of choice.
  • Any leftovers can be kept in the fridge in an airtight container for up to a week. Let it sit at room temperature for about 10-15 minutes before using it.
  • This peanut sauce freezes well for up to 8 weeks. Place the sauce in smaller containers and freeze it individually. The sauce will be thicker once it’s thawed. To make the sauce thinner, add a bit of water or coconut milk and mix.
  • This peanut sauce is great with these summer rolls.