Peanut Sauce Nuoc Leo Recipes

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.

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.

Steps:

• Mix the first three ingredients then add some slices of the red chili pepper.
• Sprinkle with roasted peanuts.
• To make the peanuts add 1/2 cup to a very hot wok and stir until skins are black and scorched.
• Cool 2-3 minutes in colander. Skins should wipe off.
• Vietnamese soy sauce is called Tuong or Toi sauce. It is a salty bean paste. IF you do not find it you can make a sub by blending equal parts bean sauce and water
• Do NOT use American or Japanese Soy Sauce. It won't be right.

Steps:

• In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.