|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|
|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
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