Nuoc Leo

Title:
Nuoc Leo

Yield:
6 Servings

Categories:
Vietnamese,
Condiment




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






 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