My mother-in-law found a great deal on raw peanuts. This meant I also ended up with a ridiculous amount of peanuts. And when that happens, there’s really only one thing to do, make boiled peanuts.
What is Đậu Phộng Luộc?
Dau phong luoc are Vietnamese boiled peanuts. Much like in the Southern U.S., where boiled peanuts are a staple, they’re also commonly enjoyed in Vietnamese households. They are also sold in small clear bags at Vietnamese banh mi shops.
They are favorite among older seniors as they are soft and just simply tasty. If you have an Asian elder to impress, this is for you.
This classic snack is made by simmering raw peanuts in salted water until they’re tender, allowing the peanuts to absorb the salt as they cook.
The ingredients are minimal. What you really need is time.
Why You Will Love this Recipe
Traditionally, boiled peanuts are cooked on the stovetop, which can take up to 4 hours to reach the right texture. Using a crock pot or slow cooker can take all day.
To make things easier and faster, I’m using my Instant Pot pressure cooker, which gets the job done in about 1½ hours.
What You Will Need
This is a simple salted boiled peanut recipe. You only need three ingredients and a pressure cooker:
- Raw peanuts in the shell: Raw peanuts have been dried and cured. You may also come across green peanuts, which are freshly harvested and haven’t been dried yet. Because they’re still moist, green peanuts cook much faster, usually about half the time of raw peanuts. For this recipe, I’m using raw peanuts in the shell since they’re easier to find than green peanuts. Do not use pre-roasted peanuts.
- Salt: I’m using fine ground sea salt in this recipe.
- Water: Enough to fully submerge the peanuts.
- Pressure cooker: I’m using an Instant Pot pressure cooker to cook faster and more evenly.
How to Make Boiled Peanuts
Step 1: Prepare the peanuts
Rinse the peanuts until the water runs clear, as raw peanuts can be really dirty. Soak the peanuts for at least 4 hours, or overnight for best results. They will float. Make sure to weigh them down with something heavy like a porcelain plate.
Step 2: Prepare the Pressure Cooker
Drain and rinse well and transfer them to the inner pot of the Instant Pot. Add water to fully cover the peanuts and cover by 1 inch. Again, peanuts will float, so gently press them down with your hand to make sure they’re covered. Add salt at a ratio of 1/4 cup per pound of raw peanuts.
1/4 cup may seem like a lot, but don’t worry. It’s mostly in the brine and won’t be fully absorbed by the peanuts.
Step 3: Pressure cook
For the Instant Pot, cook on high pressure for 1 hour and 30 minutes, then allow a natural or slow release. The peanuts should be soft and tender, not chalky or mushy.
For the stovetop, cook for about 3 hours and add more water as needed to cover. For a slow cooker, cook for about 10 hours.
Step 4: Drain and serve
Drain and serve warm, at room temperature, or cold and enjoy!
Level it up
This recipe is kept simple — just salted peanuts, the way my mother-in-law and most people like them.
But if you want to switch things up, boiled peanuts are easy to customize.
- Cajun-style: Add Cajun seasoning boiling water for a Southern-style twist.
- Pho-style: Add star anise, cinnamon sticks, cloves, coriander seeds, and a small piece of ginger for a subtle pho-inspired aroma.
- Lemongrass or kaffir lime leaves: add a lovely southeast Asian fragrance.
If you’re adding spices, keep them light. The peanuts should still be the star.
FAQs
Can I use raw peanuts without the shells?
For classic boiled peanuts, the shells are a must. They help prevent the peanuts from becoming mushy and also hold onto much of the salty broth.
I haven’t tested this recipe without the shells, but you’d most likely end up with something closer to peanut porridge, which would be sad.
Storage
Drain the peanuts completely before storage. They will last for a day at room temperature. For longer storage, transfer them to the fridge. and they will keep for about 4 days. For even longer storage, freeze the drained peanuts in freezer-safe containers or bags, where they can last for a few months.
When you’re ready to eat, thaw and reheat in the microwave.
Keep in mind that boiled peanuts are moist, so they can spoil quickly. If they start to smell sour or feel slippery, discard them.
Vietnamese Boiled Peanuts (Đậu Phộng Luộc)
- Total Time: 5 hours 30 minutes
- Yield: 5 servings 1x
Description
A simple, comforting snack made with raw peanuts, salt, and water. This Instant Pot version gives you soft, salty boiled peanuts in just 1½ hours instead of hours on the stovetop. Also includes stovetop and slow cooker instructions.
Ingredients
- 1 lb raw peanuts
- 1/4 cup fine sea salt
- water
Instructions
- Prepare peanuts: Rinse the peanuts until the water runs clear, as raw peanuts can be really dirty. Soak the peanuts for at least 4 hours, or overnight for best results. They will float. Make sure to weigh them down with something heavy like a porcelain plate.
- Prepare the pressure cooker: Drain and rinse well and transfer them to the inner pot of the Instant Pot pressure cooker. Add water to fully cover the peanuts and cover by 1 inch. Again, peanuts will float, so gently press them down with your hand to make sure they’re covered. Add salt at a ratio of 1/4 cup per pound of raw peanuts.
- Pressure cook: For the Instant Pot, cook on high pressure for 1 hour and 30 minutes, then allow a natural release. The peanuts should be soft and tender, not chalky or mushy. For the stovetop, cook for about 3 hours and add more water as needed to cover. For a slow cooker, cook for about 10 hours or until you get your desired softeness.
- Finish: Drain and serve warm, at room temperature, or cold and enjoy! For storage, allow the peanuts cool completely, then drain and store them in the refrigerator. They’ll keep for about 4 days. For longer storage, freeze the drained peanuts in freezer-safe containers or bags, where they can last for a few months.
- Prep Time: 4 hours
- Cook Time: 1 hour, 30 minutes
- Cuisine: Asian, Southern, Vietnamese
