The Vietnamese cuisine often uses chopped roasted peanuts as topping on many dishes and sauces. These peanuts are almost as indispensable as the fish sauce, but if you’re in a hurry and do not have it at hand, it’s not a disaster. The dish just misses the finishing touch.


  • unsalted peanuts
  • a frying pan


  1. Add a desired amount of peanuts in a frying pan and cook over medium heat to brown. Stir constantly with a wooden spatula or chopsticks.
  2. Remove the pan from the heat when the peanuts lightly start to burn. Let the peanuts cool down, preferably spreaded on paper towels.
  3. Put the peanuts in a mortar and crush to the desired size.