Buddhist Nuoc Leo

This is the peanut dipping sauce you find alongside fresh spring rolls at Vietnamese Buddhist vegetarian restaurants.

Four ingredients, no cooking, ten minutes. Tuong (Vietnamese fermented soybean paste) brings a deep, salty umami base, crushed roasted peanuts add crunch and richness, and a touch of sugar balances everything out. Water thins it to the right consistency for dipping.

It is simple by design. Buddhist cooking values clean, uncluttered flavors, and this sauce delivers exactly that.

Kitchen Tips

• Tuong can be found at most Asian grocery stores, sometimes labeled as Vietnamese soybean paste. If you cannot find it, a mix of miso and hoisin makes a reasonable substitute.
• Crush the peanuts just before mixing. Freshly crushed peanuts have more flavor and better texture than pre-ground.
• Adjust the water to your preferred thickness. Thicker for dipping firm vegetables, thinner for drizzling over spring rolls or rice paper rolls.