*  Exported from  MasterCook  *
                          NUOC LEO (PEANUT SAUCE)
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vietnamese                       Condiments
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 [I use unsalted
                         -Planter’s roasted
                         Thin strips of hot pepper
                         -for garnish
   I prefer the following version.  It’s a bit more complex, but one of
   the ingredients might be a bit hard to find++tuong, a kind of soy
   bean paste used in Vietnam.  A good Vietnamese market will have it.
   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
   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 Zimmerman,
   Barron’s, 1979.
   Posted by Stephen Ceideberg; March 27 1991.
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