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
- 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.
- Remove the pan from the heat when the peanuts lightly start to burn. Let the peanuts cool down, preferably spreaded on paper towels.
- Put the peanuts in a mortar and crush to the desired size.