*  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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