Nuoc Leo
Categories: Vietnamese | CondimentServes: 6 Servings
Ingredients:
- Stephen Ceideburg
- 1 Clove garlic, sliced
- 1 tb Vegetable oil
- 1 sm Piece of pork liver (see
- -note below), minced
- 1 tb Ground pork
- 1 ts Tomato paste
- 1/4 c Tuong
- 1/2 c Water
- 1 1/2 ts Peanut butter
- 1 tb Granulated sugar
- 1 1/2 tb Sesame seeds
- 10 Roasted Peanuts, coarsely
- -chopped [See note above.
- -S.C.]
- Thin strips of hot pepper
- -for garnish
Instructions:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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