*  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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