Fermented soybeans remind me of garbanzo beans. When they are cooked and ground they have a somewhat mealy texture and the fermentation process yields a slightly sharp, vinegary taste.
2 tablespoons fish sauce
¼ cup fresh lime juice
½ cup sesame oil
1 large stalk lemongrass, crushed
¼ teaspoon hot pepper flakes
2 tablespoons chopped peanuts
3 cloves garlic, minced
¼ cup chopped cilantro
1 tablespoon brown sugar
Combine the fish sauce and lime juice in a small bowl. Slowly whisk in the sesame oil, then stir in remaining ingredients.