Nuoc leo (peanut sauce)

1 servings

Ingredients

Quantity Ingredient
1 Clove garlic, sliced
1 tablespoon Vegetable oil
1 small Piece of pork liver (see note below), minced
1 tablespoon Ground pork
1 teaspoon Tomato paste
¼ cup Tuong
½ cup Water
1½ teaspoon Peanut butter
1 tablespoon Granulated sugar
1½ tablespoon Sesame seeds
10 Roasted peanuts, coarsely chopped [I use unsalted Planter's roasted
Peanuts.]
Thin strips of hot pepper for garnish

Directions

I prefer the following version. It's a bit more complex, but one of the ingredients might be a bit hard to find++tuong, a kind of soy bean paste used in Vietnam. A good Vietnamese market will have it.

Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuong. Stir again and add the water and peanut butter. Raise the heat to medium and add the sugar. Boil for 1 minute and transfer to a bowl.

Add the sesame seeds to a medium-hot frying pan, stirring constantly until browned. This should take 2 to 3 minutes. Add the sesame seeds to the nuoc leo, along with the chopped peanuts.

The sauce can be garnished with thin strips of hot pepper.

NOTE: Beef or chicken liver can be substituted, but pork liver is preferred. The piece should be the size of a large chicken liver.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 1979.

Posted by Stephen Ceideberg; March 27 1991.

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