These Vietnamese Boiled Peanuts are a playful riff on the hot and juicy boiled peanuts that have become a late summer and early fall rite of passage for car-bound Southerners with good taste.
Whenever I grab a bag of boiled peanuts from a roadside stand, one of my favorite parts has always been the salty broth, so I decided to see what happens when we bend tradition in search of other complementary flavors. The classic Vietnamese flavor profile of bright herbs, spicy chilis and a jolt of acidity was intensely familiar from many years of cruising my favorite Vietnamese restaurants on the Buford Highway corridor. I had a hunch those flavors would be besties with the boiled peanuts, so I went for it.
What you’ll taste is something both comforting and exciting at the same time. If that doesn’t qualify as everyday alchemy, I really don’t know what does.
Feel Good Vibes
- Plant-based protein and staying power: Peanuts bring protein, fiber and satisfying fats to the party, making this snack considerably more substantial than your average bag of chips.
- A little fiber goes a long way: Peanuts contain dietary fiber, which helps support digestion and gives these salty little snacks some staying power.
- Big flavor, fresh ingredients: Fresh herbs and chilis bring more than good looks to the bowl. They also contribute small amounts of vitamins, minerals and beneficial plant compounds.
Ingredient Substitutions
- Green peanuts, shell on: no substitution recommended. Using dried peanuts will substantially lengthen cooking time and dramatically affect the texture.
- Diamond Crystal Kosher salt: Morton’s kosher salt or sea salt: about 1 tablespoon + 1 teaspoon fine sea salt
- Red chili flakes: equal amount of gochugara flakes or a few Thai bird chilis
- Rice wine vinegar: white wine vinegar or fresh lime juice
- High quality, gluten free fish sauce: Yondu sauce. I always keep a jar of this in my fridge. Indispensable for vegans, but great for the rest of us too!
- Gluten free tamari: soy sauce if you’re not gluten sensitive. Coconut aminos if you are, but you might need to amp up the vinegar to balance the sweetness.
- Fresh herbs such as cilantro, culantro, mint and Thai basil: you don’t need all these herbs. Blend to your preference and ability to source.
- Serrano pepper: jalapeño pepper
- Red chili pepper: Thai bird chilis
Recipe Tips & FAQs
- Where and When to Find Green Peanuts: in Georgia, green peanuts are available July through November, with peak season being August through October. In season, you can find raw green peanuts at Your DeKalb Farmers Market, or at Southern grocery stores and farm stands.
- What are green peanuts? They’re freshly harvested, high moisture peanuts. They’re not the same as dried raw peanuts.
- Can I make these in a Crockpot? Of course! I’ve often let them cook on low overnight in mine.
- Why do I need to keep the peanuts submerged? For even cooking and seasoning.
- Are you supposed to eat the peanut shells? No. Given your “pop the whole thing in your mouth” technique, this is actually a very useful clarification.
Vietnamese Boiled Peanut Serving Suggestions
- Game Day Grazing Board: Serve alongside Pimento Cheese Straws, Buffalo Chicken Dip and Vidalia Onion Dip with Greek Yogurt.
- Got leftovers? Shell the peanuts and blend them into a hummus with tahini, lemon juice, olive oil and fresh garlic.
- Road Trip: take a stash of these hotties to replace your urge for a greasy bag of potato chips.
Storage and Shelf Life
Make Ahead: highly recommended. Store the peanuts in their liquid. Boiled peanuts taste even better the next day. Reserve fresh herbs and chilis for serving.
Refrigerate: can be held in the refrigerator for up to 4 days in an airtight container
Freezer: in an airtight container for up to 3 months.
Reheat Instructions
Place the desired amount in a pot, cover with cooking liquid, and reheat on high heat until it comes to a simmer. Remove from heat and serve.
Final Thoughts
Here in Georgia, a bag of steamy roadside peanuts is a simple pleasure that connects Georgia natives and transplants alike. In my 40+ years of living in this state, I’ve seen waves of migration from around the world and enjoyed learning about the cultures and traditional flavor profiles our new neighbors bring with them.
At some point I couldn’t help but notice that the Vietnamese love of aromatic herbs, fresh chilis, bright acid and salty umami would complement our state’s most famous legume. I’d never heard of anyone riffing on boiled peanuts beyond the delicious classic and Cajun boiled peanut varieties, but I thought my idea was worth taking back to my kitchen. My instinct was right.
Have you tried this recipe yet? If so, tell us how it turned out in the comments below. I hear that leaving positive comments on recipe websites is an easy way to bank some good karma. And don’t forget to sign up for the Everyday Alchemy newsletter here.
Vietnamese Boiled Peanuts
Special Equipment
- None
Ingredients
- 1 pound green peanuts shell on (also known as young peanuts)
- 2 tablespoons Diamond Crystal kosher salt + more for serving check substitutions if using Morton’s
- ¼ teaspoon red chili flakes
- 2 tablespoons rice vinegar
- 2 teaspoons high quality gluten free fish sauce
- 4 teaspoons gluten free tamari
- 6 cups filtered water more as needed
- 1 cup fresh herbs such as cilantro, culantro, mint and Thai basil washed and chopped
- 1 serrano pepper sliced
- 1 red chili pepper sliced
Instructions
- Wash 1 pound of green peanuts well to loosen and remove any dirt.
- Add the peanuts, 2 tablespoons kosher salt, ¼ teaspoon chili flakes, 2 tablespoons rice wine vinegar, 2 teaspoons fish sauce, and 4 teaspoons tamari to a large pot and cover with 6 cups of filtered water. Bring everything to a boil, lower to a simmer and cover with a lid.
- The freshness of the peanuts will determine the cooking time and how easy they are to pop out of their shells, but it’s safe to say they’ll take at least 4 hours to cook, possibly up to 8. The peanuts are done once the inside becomes tender. Add water if necessary to keep the peanuts covered.
- Once the peanuts are finished cooking, strain and reserve the liquid. Toss them with 1 cup of fresh herbs and 1 sliced serrano and 1 sliced red chili pepper. Sprinkle with kosher salt to taste, if desired. Serve in a large bowl. A good host will also provide a clean, smaller bowl for discarded shells.
Notes
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.