Tương Ngọt

Bean Dipping Sauce












1/2 cup hoisin sauce
2-3 T plum sauce
1-2 T peanut butter
2-3 T broth
2 clove garlic, minced
1 shallot, minced
Vegetable oil
1 T crushed roasted peanut
1/4 cup pickled carrot and daikon shred
chili paste

Heat 1/2 T oil and add 1/2 minced garlic in to cook until fragant. Add hoisin sauce, stir well, add plum sauce (or apricot sauce) and peanut butter and stir well. Add broth (you can use the soaking liquid from dried shrimps and juice from Sautéing jicama or and broth you have in hand). Stir to cook and mix well. Turn off heat.

To make crisp-fried garlic and shallot oil: Heat 1 T oil in a small sauce pan over medium high heat. Add remaining garlic and shallot and stir until golden brown. I always make this from scratch but I found the ready made one that is really good (As shown in picture below). You still heat some oil and quickly stir them over heat and remove immediately.

To make sweet and sour shred: Chiffonade some slices of carrot and daikon and soak in sugar and vinegar for 20 minutes.

Top bean sauce with crushed toasted peanut, crisp-fried garlic shallot oil, pickled shreds, chili paste.

Note: The shreds you see in the picture above are not pickled. I tossed in raw ones just to give an idea.