Tuong Goi Cuon [Vietnamese Bean Dipping Sauce - cooking recipe

Ingredients

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

Preparation

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