Tuong Goi Cuon Vietnamese Bean Dipping Sauce

• 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

1. 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.
2. Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.
3. Keeps 2 weeks.
4. Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.

soybeans, water, coconut milk, rice vinegar, yellow onions, sugar, ground chili paste, peanuts

Taken from www.food.com/recipe/tuong-goi-cuon-vietnamese-bean-dipping-sauce-201560 (may not work)