Recipe by: Linda Le

Source: Family recipe



  • 1 Tbsp oil
  • 3-4 cloves of garlic, minced
  • 1 jar of hoisin sauce (270g)
  • Coconut water/juice (or hot water) so the consistency of the hoisin becomes less thick and slightly runny
  • 1½ Tbsp lemon juice
  • Optional: peanut butter (~ 4-5 tablespoons)
  • Some roasted peanuts to sprinkle on top
  • 3-4 (or more) hot Thai red chili


  • All on a low heat, sauté garlic in oil until fragrant
  • Add in the hoisin sauce, coconut water, peanut butter, lemon juice and stir well
  • Bring to a boil and take off the heat to serve. Consistency should be slightly runny and not too thick
  • When serving, sprinkle roasted peanuts on top, thinly slice the chili and put separately to a side – guests can add the chili as needed

Download PDF version here: vietnamese-hoisin-peanut-sauce-linda-le