Nuoc Leo (Peanut Sauce)

Recipe Ingredients

1		Garlic - sliced
1 tablespoon	15ml	Vegetable oil
1		Pork liver - (see, note below), minced
1 tablespoon	15ml	Ground pork
1 teaspoon	5ml	Tomato paste
1/4 cup	59ml	Tuong
1/2 cup	118ml	Water
1 1/2 teaspoons	7.5ml	Peanut butter
1 tablespoon	15ml	Granulated sugar
1 1/2 tablespoons	22ml	Sesame seeds
10		Roasted peanuts - coarsely
1		Hot pepper - for garnish

Recipe Instructions

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 (like Japanese miso). 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.

Source:
Susan Feniger and Mary Sue Milliken

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