Peanut Sauce(Nuoc Leo)

* Exported from MasterCook II *

Peanut Sauce (Nuoc Leo)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Condiment
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Roasted peanuts -- ground
1 tablespoon Peanut oil
2 Garlic cloves -- minced
1 teaspoon Chili paste (tuong ot tuoi)
2 tablespoons Tomato paste
1/2 cup Chicken broth or water
1/2 teaspoon Sugar
1 tablespoon Peanut butter
1/4 cup Hoisin sauce
1 Fresh red chile pepper -- seeded and thinly sl

This peanut sauce is somewhat different from a Thai peanut sauce.

It's not nearly as sweet and has no coconut milk in it. Most Vietnamese
restaurants I've eaten at serve this along with Nuoc Cham and Carrot salad
with Cha Gio type dishes.

Prepare the roasted peanuts. Set aside. [I use unsalted Planter's roasted
peanuts. S.C.]
Heat the oil in a small saucepan. When the oil is hot add the garlic chili
paste and tomato paste. Fry until the garlic is golden brown, about 30
seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to
dissolve the peanut butter. Bring to a boil.
Reduce the heat and simmer for 3 minutes.

Divide the sauce among individual dipping bowls and garnish with the ground
peanuts and slice chile. Server warm or at room temperature.
Yield: about 1 cup.

[ Be careful when frying the chili paste. Getting a lungful of the smoke is
NO fun. S.C.]
From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori
& Chang. 1989.

Posted by Stephen Ceideberg; March 27 1991.

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