Vietnamese Peanut Sauce (Nuoc leo)
Prep time
Cook time
Total time
This peanut sauce is wonderful and I could cheerfully eat it off the spoon.
Recipe type: Condiment
Cuisine: Vietnamese
Serves: 4
  • 1 tablespoon peanut oil
  • 1 garlic clove, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 80g (1/2 cup) unsalted roasted peanuts, finely chopped
  • 125ml (1/2 cup) water
  • 2 teaspoons peanut butter (or as much as you like)
  • 80ml (1/3 cup) coconut milk
  • 1 tablespoon tamarind puree
  • 1 tablespoon fish sauce
  • 1 tablespoon finely chopped palm sugar
  1. Place a small frying pan over medium heat and add the oil, garlic and chilli and cook, stirring, for 1 minute or until aromatic.
  2. Add the chopped peanuts and cook, stirring, for 2-3 minutes or until golden. Add the water and coconut milk and stir until well combined. Bring to the boil. Reduce heat to medium-low and cook, stirring, for 5 minutes or until the sauce thickens slightly.
  3. Add the tamarind, fish sauce and palm sugar and stir to combine. Set aside for 10 minutes to cool before serving
Recipe by Orgasmic Chef at