Peanut sauce (nuoc leo)
Sauces Peanut Nuts Asian Vietnamese
Last updated 6/12/2012 12:49:57 AM. Recipe ID 11418. Report a problem with this recipe.
Title: Peanut sauce (nuoc leo)
Categories: Sauces, Nuts, Asian, Vietnamese
Yield: 1 Servings
2 Cloves garlic, chopped
2 Chicken livers
2 tb Vegetable oil
2 tb Dark soy sauce
2 tb Sugar
2 tb Crunchy peanut butter
2 ts Sesame paste
1/4 Red chilli, seeded & chopped
Saute the garlic and chicken livers in the oil until very darkly
coloured. 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 mins, 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.
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