| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Vietnamese |
Vietnamese, Condiment |
6 |
Servings |
INGREDIENTS
|
|
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 |
ts |
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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