Ingredients Jump to Instructions ↓

  1. 1 Garlic - sliced

  2. 1 tablespoon 15ml Vegetable oil

  3. 1 Pork liver - (see, note below), minced

  4. 1 tablespoon 15ml Ground pork

  5. 1 teaspoon 5ml Tomato paste

  6. 1/4 cup 59ml Tuong

  7. 1/2 cup 118ml Water

  8. 1 1/2 teaspoons 7 1/2ml Peanut butter

  9. 1 tablespoon 15ml Granulated sugar

  10. 1 1/2 tablespoons 22ml Sesame seeds

  11. 10 Roasted peanuts - coarsely

  12. 1 Hot pepper - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions I prefer the following version. It's a bit more complex, but one of the ingredients might be a bit hard to find--tuong, a kind of soy bean paste used in Vietnam (like Japanese miso). A good Vietnamese market will have it. 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 Zimmerman, Barron's, 1979.


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