| Peanut Sauce (Nuoc Leo)
2 Cloves garlic, chopped
2 Chicken livers
2 tablespoons of vegetable oil
2 tablespoons of dark soy sauce
2 tablespoons of sugar
2 tablespoons of crunchy peanut butter
2 teaspoons of sesame paste
1/4 Red chili, seeded & chopped
Water |
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Sauté 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.
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