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Peanut Sauce (Nuoc Leo)

Cuisine: Asian, Vietnamese
Type: Nuts
Courses: Sauces, Starters and appetizers
Serves: 1 people

Recipe Ingredients

2   Garlic - chopped
2   Chicken livers
2 tablespoons 30mlVegetable oil
2 tablespoons 30mlDark soy sauce
2 tablespoons 30mlSugar
2 tablespoons 30mlCrunchy peanut butter
2 teaspoons 10mlSesame paste
1/4   Red chile - seeded & chopped
  Water

Recipe Instructions

Saute the garlic and chicken livers in the oil until very darkly colored.

Grind to a thick paste and return to the pan with the remaining ingredients. Simmer, adding water to make a thick sauce, for about 2 minutes, stirring constantly.

Refrigerate for up to 2 weeks. Use as a dip for various roasted meats and meatballs and to spread over rice paper before wrapping cooked ingredients or salad.

A variation to this sauce uses tamarind pulp instead of the livers to give a tart tasting sauce.

Source:
KATHY KILLINGSWORTH

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