Vietnamese Peanut Dipping Sauce

I truly think the dipping sauce served with fresh spring rolls is at least half the star of the show. It makes perfect sense, as the spring roll filling is usually very lightly seasoned, consisting mostly of rice noodles, raw vegetables, and some protein. The sauce is what brings all the flavors to life. Honestly, the sauce isn’t just a side, it’s a key part of the dish!

Here, I will show you how to make a traditional Vietnamese peanut dipping sauce with just 7 ingredients. After tasting dozens of sauces from restaurants across Vietnam, I perfected my recipe until it tasted just as delicious as the authentic ones.

The result is a sauce packed with umami, perfectly balanced between sweet and salty, and with a subtle nuttiness coming from peanut butter and a splash of creamy coconut milk!

⭐️ Here’s Why It’s So Good

Balanced flavors.

Think nutty, savory, and sweet, with a lot of umami! It’s so delicious that I’m confident you will want to make spring rolls just for the sauce. Yes, it’s THAT good!

Ready in just 10 minutes.

There is nothing complicated about this recipe. Sauté some aromatics, then add the hoisin sauce, peanut butter, and water, and let it simmer for a few minutes. Divide between small bowls and garnish with your toppings of choice. Done!

It keeps very well.

You can store the sauce in the refrigerator for up to 5 days. Meaning you can prepare it ahead of time and make the spring rolls at the last minute.

📘 Different Types of Dipping Sauces

In Vietnam, fresh spring rolls are always served with a dipping sauce. While the type of sauce can vary depending on the region, the three most popular ones are:

Nước mắm tỏi ớt: Often confused with plain fish sauce outside Vietnam, this sauce is made with a base of fish sauce diluted with water and seasoned with garlic, chili, lime juice, and sugar. Unlike the other two sauces, this one is lighter in color and more liquid. It’s not only used for dipping spring rolls but also egg rolls and bánh xèo, or for seasoning bún chả giò (a cold noodle salad served with fried spring rolls).

➔ I have a recipe for vegan nước mắm tỏi ớt here if you want to learn how to make it.

Nước chấm mắm nêm: Also called fermented anchovy dipping sauce. It’s made with fermented fish paste, sugar, pineapple, minced lemongrass, garlic, and chili. This sauce has a very pungent smell.

Nước chấm tương đậu phộng: Known as peanut dipping sauce. This sauce is probably the most popular. It’s made with a base of hoisin sauce and peanut butter, giving it a deep, savory flavor with nutty undertones. This is the one I’ll be showing you how to make in this post.

🔍 Ingredients Details

Hoisin sauce

It makes the base, bringing both saltiness and sweetness. Hoisin sauce is made from fermented soybeans, adding a ton of umami! You can use a store-bought sauce, or if you want to make your own, check out my hoisin sauce recipe!

Brand recommendation: My favorite is from the brand Amoy. Lee Kum Kee is also a solid option. I have also tried the brands Cholimex and Flying Goose, but the results were not as good. Somehow, those brands taste different. Their sauces tend to be thinner and noticeably less sweet.

Where to buy: Most well-stocked Asian supermarkets will have hoisin sauce on the shelves, in the condiment aisle.

Garlic and shallots

Minced garlic and shallots are sautéed in oil until slightly golden brown, adding complexity to the sauce. If you don’t have shallots, you can substitute with 1/4 of an onion.

Chili

Thai chili, also known as Bird’s Eye chili, not only adds heat but also a nice fruity flavor. Although you can omit it if you don’t tolerate any spiciness, I personally believe it’s a key component of the sauce.

Note: I like to chop it and use it as a topping after cooking the sauce, but you can also sauté it with the aromatics if you want to reduce its heat.

Peanut butter

Peanut butter brings a delicate nutty flavor and helps thicken the sauce.

Sweetened, creamy, or chunky? Natural, unsweetened peanut butter works best here. When it comes to picking between creamy or chunky, though, the choice is yours! It won’t significantly alter the flavor or texture.

Nut-free option: While it won’t have the exact same flavor, you can replace the peanut butter with sunflower seed butter.

Water

To slightly dilute the sauce.

Coconut milk (Optional)

A splash of full-fat coconut milk helps round up the flavor and adds extra creaminess to the sauce.

2. Add the liquid ingredients. Next, add the hoisin sauce, peanut butter, water, and coconut milk if using.
3. Let simmer. Allow the sauce to simmer over medium heat for an additional 2 minutes, whisking regularly until the peanut butter is well combined with the other ingredients.

4. Let it cool completely. Remove from heat and let cool to room temperature. Transfer to small bowls, top with crushed peanuts, chopped chili to taste, and optionally a sprinkle of fried onions. You can then use it as a dip for fresh spring rolls!

🔥 What to Enjoy It With

While this sauce is typically only served with fresh spring rolls, it can also be used as a salad dressing. It is definitely not common, but trust me, it’s delicious! It also pairs well with fried tofu or roasted vegetables.

Vân and I sometimes use it for noodle bowls as well – think fresh spring rolls in a bowl form. Layer cold rice noodles, sliced cucumber, chopped lettuce, sautéed mushrooms, and either vegan bologna or lemongrass tofu in a bowl, then pour the peanut sauce over it. Give it a good stir and enjoy!

💬 FAQs

This sauce is a must for anyone who regularly makes fresh spring rolls. It has the perfect balance of nuttiness and saltiness with a hint of sweetness!

🇻🇳 More Vietnamese Sauces

Easy Sweet Chili Sauce

Vegan Oyster Sauce (Stir Fry Sauce)

Sweet & Sour Chili Sauce

Vegan Fish Sauce

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in March 2022 and updated with new process shots and detailed instructions in July 2025. You can see the older photos below.