Tuong Goi Cuon - Vietnamese Bean Dipping Sauce
from: That is Dr House to you

From Pleasures of the Vietnamese Table by Mai Pham: This is thicker than nuoc and used with things such as spring rolls and other meat dishes.

1 1/2 cups

• 1/4 cup whole fermented soybeans, see note
• 1/2 cup water
• 1/3 cup coconut milk
• 2 tablespoons rice vinegar
• 3 tablespoons chopped yellow onions
• 2 tablespoons sugar, omit with Hoisin
• 1 tablespoon ground chili paste, to taste
• 1 tablespoon chopped roasted peanuts

Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.

Keeps 2 weeks.

Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.