Vietnamese Peanut Sauce

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Michael Ruhlman


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1 Tablespoon Vegetable oil

2 teaspoons. Minced garlic

1 small Thai bird chili, minced

1 cup Hoisin sauce

1/4 cup Water

2 Tablespoons Rice vinegar (unseasoned)

1 Tablespoon. Minced shallot

1 stalk Lemongrass, trimmed and minced

1/4 cup Canned coconut milk

1/2 cup Peanuts, roasted in dry pan

2 Tablespoons Vietnamese Chili Sauce

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