Nuoc Leo Recipes

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.

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.

NUOC LEO

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.