• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Nuoc Leo

  • Recipe Submitted by on

Category: Vietnamese, Condiments

 Ingredients List

  • Stephen Ceideburg
  • 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, 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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