Peanut Sauce Nuoc Leo Recipes

HOISIN PEANUT DIPPING SAUCE (NUOC LEO)

Steps:

• In a medium bowl, blend together the hoisin sauce and peanut butter.
• Stir in the oil, garlic, and cayenne.
• Gradually stir in the stock and fish sauce.
• Cover and chill until needed.
• Transfer the sauce to a bowl and sprinkle with the chopped peanuts.
• Serve cold.

BA-NAM'S NEM NUONG WITH NUOC LEO SAUCE

Steps:

• Have butcher grind pork and pork fat together very fine, or do it yourself in a food processor. Mix sugar, garlic and pepper with pork and set aside, covered and refrigerated, for a few hours or overnight.
• Combine tuong and water and mix well. Add thinly sliced chili peppers to taste. Place sauce in serving bowl and sprinkle peanuts over top.
• When ready to serve, form pork into little meatballs about 1 inch in diameter and thread onto wooden skewers. Grill over charcoal if possible, basting frequently with peanut oil; or broil in a gas or electric oven for 15 to 20 minutes, basting and turning skewers until meatballs are nicely browned.
• While meat is cooking, arrange vegetables on platter with rice papers and a bowl of warm water.
• Each guest should dip a rice paper in water to soften, then arrange lettuce on rice paper with other vegetables as desired and two or three meatballs. Wrap rice paper to make a little package and dip in nuoc leo sauce before eating.

PEANUT SAUCE (NUOC LEO)

Steps:

• Prepare the roasted peanuts.
• Set aside.
• Heat the oil in a small saucepan.
• When the oil is hot add the garlic chili paste and tomato paste.
• Fry until the garlic is golden brown, about 30 seconds.
• Add the broth, sugar, peanut butter and hoisin sauce and whisk to dissolve the peanut butter.
• Bring to a boil.
• Reduce the heat and simmer for 3 minutes.
• Divide the sauce among individual dipping bowls and garnish with the ground peanuts and slice chile.
• Server warm or at room temperature.