Nuoc Leo

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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