Creamy Peanut Plum Sauce Recipe

I love the cream of coconut milk and the tart of plum sauce taste; therefore, I have integrated these two ingredients into the traditional peanut sauce for pork and shrimp goi cuon (Vietnamese pork and shrimp spring rolls). Serving size: for 6-8 Vietnamese pork and shrimp spring rolls


  • 2 Tbsp Lee Kum Kee plum sauce
  • 4 Tbsp Hoisin sauce
  • 3 Tbsp coconut milk
  • 3 Tbsp peanut butter
  • 10+ Tbsp pork broth used from boiling the pork 
  • 1 Tbsp oil
  • 1 tsp minced garlic
  • 1 tsp minced shallots

What I used at my mom’s house (6/27/18)

What I would use at my home kitchen. I recommend the Koon Chan brand for the plum sauce.


Step 1: In a bowl, mix 2 Tbsp Lee Kum Kee plum sauce, 4 TBsp hoisin sauce, 3 Tbsp coconut milk, 3 TBsp peanut butter, and 6 Tbsp of the pork broth used to boil the pork in. Stir. 

Step 2: In a little pot or pan, heat up 1 Tbsp oil. Toast 1 tsp minced garlic and 1 tsp minced shallots until golden. Turn to medium low heat. Pour in the mixture from part 1. Stir and bring to a light boil. Add more pork broth if it’s too thick. 

Step 3: 
Transfer sauce to bowl and top with spiracha or homemade chili paste and crushed non salted roasted peanuts. My taste buds are happy now. If I have some crunchy pickled carrots and daikon to add to this, it would be great.

Ingredients in each pork and shrimp spring roll:
thin vermicelli rice noodlesChinese chivesmint leavesgreen leaf lettucethin slice piece of cucumber some boiled sliced pork3 halves of tiger shrimp or jump shrimp 

If you are a spring roll lover, try all of these Vietnamese spring rolls! 
Here are a few you should try if you are a spring roll lover! 
Goi cuon tom thit = pork and shrimp spring roll with peanut sauce
Goi cuon thit nuong = charbroiled grilled pork spring roll with sweet and sour fish sauce
Goi cuon ca nuong = baked fish spring rolls fermented anchovies sauce
Goi cuon chao tom = fried shrimp paste spring rolls with special dipping sauce
Goi cuon nem nuong = Grilled Vietnamese sausage spring rolls with sweet and sour fish sauce

Behind the scene: 06272018
Someone had to photo bomb mommy’s food photography work…

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