MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Peanut Sauce (Nuoc Leo)
  Categories: Vietnamese, Condiment, Ceideburg 2
       Yield: 1 servings
     1/4 c  Roasted peanuts, ground
       1 tb Peanut oil
       2    Garlic cloves, minced
       1 ts Chili paste (tuong ot tuoi)
       2 tb Tomato paste
     1/2 c  Chicken broth or water
     1/2 ts Sugar
       1 tb Peanut butter
     1/4 c  Hoisin sauce
       1    Fresh red chile pepper,
            -seeded and thinly sliced
   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.