Yield: 3 /4 cup
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 1 \N | 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 \N | Roasted Peanuts, coarsely chopped [See note above. S.C.] |
| \N \N | 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