The Secret to Making Sesame Peanut Salt: How to Achieve the Perfect Flavor and Avoid That Rancid Oil Taste

Sesame and Peanut Condiment: A Tasty Vietnamese Treat

For many Vietnamese, sesame and peanut condiment is a familiar and beloved dish, often gracing the table during mealtimes. This versatile condiment can be enjoyed with rice, sticky rice, or used as a dip for boiled vegetables.

With just a few simple ingredients, you can easily make a batch of this delicious condiment to enjoy over time. To ensure your sesame and peanut condiment turns out fragrant and non-greasy, keep these tips in mind.

Selecting and Preparing Ingredients for the Condiment

– Choosing and Preparing Peanuts

Opt for dry, firm, evenly-sized, and round peanuts with a smooth husk. You can choose the small, dark red peanuts, which are especially flavorful when roasted. Before roasting, rinse the peanuts with water to remove any dirt. This also helps reduce any bitter taste and unpleasant aroma. Some people also parboil the peanuts. This method ensures even cooking, preventing the outside from burning while the inside remains raw. It also reduces oil secretion, keeping the peanuts from turning soggy and rancid during storage.

You can roast the peanuts in a regular pan, oven, microwave, or air fryer.

If using a pan, keep the heat moderate and stir continuously until the peanuts are dry and cooked through. Traditionally, sand from rivers was used, dried, and then added to the pan with the peanuts. The hot sand ensures even cooking and prolongs crispness.

Some people add salt to the peanuts during roasting, believing it aids in even cooking and crispness.

Once the peanuts are roasted, transfer them to a clean paper sheet and then wrap them in a clean cotton cloth. This helps maintain crispness and enhances the flavor.

– Preparing Sesame Seeds

Typically, white sesame seeds are used for this condiment, but you can opt for black sesame seeds if you prefer.

While the peanuts are resting, you can start roasting the sesame seeds. Rinse the sesame seeds, removing any stones, and then add them to a pan. Initially, you can add a bit of water to help the seeds cook gradually, ensuring they remain fragrant and non-greasy during storage. Roast until the seeds start to pop and emit a nutty aroma. Spread them on a tray to cool.

– Roasting Salt

While the sesame seeds cool, roast the salt. Use crystal salt and roast it on low heat until the crystals turn opaque and start to “jump” in the pan. Ensure the salt is completely dry.

Roasting the salt helps keep the condiment dry and prolongs its shelf life.

Grinding the Condiment

Using a mortar and pestle is the best way to grind the ingredients for this condiment.

Remove the peanut shells and then add the peanuts to the mortar. Grind at an angle, occasionally stirring, but avoid over-grinding, which can cause oil release, making the condiment soggy and rancid. Transfer the ground peanuts to a large bowl.

Grind the sesame seeds similarly, just enough to crack the seeds and release their aroma. Do the same with the roasted salt, grinding it to a fine powder.

For convenience, some people opt to use a machine to grind the ingredients. However, this method may not extract as much flavor from the peanuts and sesame seeds.

Combine the ground peanuts and sesame seeds in a large bowl, gradually adding salt to taste. Mix well.

Store the condiment in a clean jar, sealing it tightly and keeping it in a cool, dry place. You can also refrigerate it for extended freshness. Always use a clean, dry spoon to take out the desired amount, and then seal the jar again to maintain quality.