Nuoc Leo#3

* Exported from MasterCook *

NUOC LEO #3

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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



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