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
           Water
 
  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.