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Nuoc leo (ngo)

Yield: 3 /4 cup Ste

Ingredients:

• 1 Clove garlic sliced
• 1 tb Vegetable oil
• 1 sm Piece of pork liver (see -note below) minced
• 1 tb Ground pork
• 1 ts Tomato paste
• 1/4 c Tuong
• 1/2 c Water
• 1 1/2 ts Peanut butter
• 1 tb Granulated sugar
• 1 1/2 tb Sesame seeds
• 10 Roasted Peanuts

Instructions:

coarsely -chopped [See note above. -S.C.] Thin strips of hot pepper -for garnish 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

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