astray recipes: Nuoc leo #3

Categories: Vietnamese; Condiment
Yield: 6 Servings

Measure	Ingredient
	Stephen Ceideburg
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 [See note above. S.C.]
	Thin strips of hot pepper for garnish

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

nuoc leo #3