Peanut Sauce (Nuoc Leo) Recipe - Cooking Index
1/4 cup | 59ml | Roasted peanuts - ground |
1 tablespoon | 15ml | Peanut oil |
2 | Garlic cloves - minced | |
1 teaspoon | 5ml | Chili paste |
2 tablespoons | 30ml | Tomato paste |
1/2 cup | 118ml | Chicken broth or water |
1/2 teaspoon | 2.5ml | Sugar |
1 tablespoon | 15ml | Peanut butter |
1/4 cup | 59ml | Hoisin sauce |
1 | Fresh red chile pepper - seeded and thinly sliced |
This peanut sauce is somewhat different from a Thai peanut sauce.
It's not nearly as sweet and has no coconut milk in it. Most Vietnamese restaurants I've eaten at serve this along with Nuoc Cham and Carrot salad with Cha Gio type dishes.
Prepare the roasted peanuts. Set aside. [I use unsalted Planter's roasted peanuts. S.C.] Heat the oil in a small saucepan. When the oil is hot add the garlic chili paste and tomato paste. Fry until the garlic is golden brown, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to dissolve the peanut butter. Bring to a boil. Reduce the heat and simmer for 3 minutes.
Divide the sauce among individual dipping bowls and garnish with the ground peanuts and slice chile. Server warm or at room temperature. Yield: about 1 cup.
From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori and Chang. 1989.
Source:
Emeril Lagasse
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.