Nuoc leo (ngo)

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

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