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Vietnamese Bean Dipping Sauce:

1/4

cup

fermented whole soybeans

1/2

cup

water

1/3

cup

unsweetened coconut milk

2

tablespoons

rice vinegar

3

tablespoons

chopped yellow onion

2

tablespoons

sugar

1

tablespoon

ground chile paste, or to taste, as an accompaniment

1

tablespoon

chopped roasted peanuts, for garnish, recipe follows

1

Place the soybeans, water, coconut milk, vinegar, onion and sugar in

2

a blender or food processor and process just until smooth. Transfer

3

the mixture to a saucepan and bring to a boil over moderate heat.

4

(If you don?t have a food processor, cook the soybean mixture first,

5

then beat with a whisk.) Reduce the heat and simmer until the sauce

6

thickens enough to coat a spoon, about 5 minutes. Add a little water

7

if it?s too thick. Set aside to cool.

8

To serve, transfer to individual sauce bowls and garnish each with

9

chile paste and chopped peanuts. This sauce will keep up to 2 weeks

10

if refrigerated in a tight-lidded jar.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (6.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

123.25

Calories From Fat (13%)

15.8

% Daily Value

Total Fat 1.76g

3%

Saturated Fat 0.24g

1%

Cholesterol 0mg

0%

Sodium 7.91mg

<1%

Potassium 237.66mg

7%

Total Carbohydrates 39.12g

13%

Fiber 0.28g

1%

Sugar 25.15g

 

Protein 0.15g

<1%

Tips

Cook?s Note: To cook bun, boil until the noodles are white and softened but still resilient, about 4 to 5 minutes, drain, rinse immediately in cold water and drain completely before serving.