Peanut Sauce Nuoc Leo Food

HOISIN PEANUT DIPPING SAUCE (NUOC LEO)

Hoisin Peanut Dipping Sauce (Nuoc Leo) image

This is a simplified version of the classic Vietnamese dipping sauce, usually made with fresh peanuts. This version uses peanut butter to make it simpler. Of course, hoisin sauce is a bottled Chinese condiment that will keep fresh in your refrigerator for a year. From Jim Fobel's Big Flavors.

Provided by lazyme

Categories Peanut Butter

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/4 cup hoisin sauce
1/4 cup smooth peanut butter
1 tablespoon vegetable oil
1 large garlic clove, minced (or crushed through a press)
1/4 teaspoon cayenne pepper
1/3 cup chicken stock or 1/3 cup canned broth
1 tablespoon vietnamese fish sauce (nuoc mam or nam pla) or 1 tablespoon Thai fish sauce (nuoc mam or nam pla)
1 tablespoon peanuts, chopped. (optional)

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

Nuoc Leo image

Make and share this Nuoc Leo recipe from Food.com.

Provided by That is Dr House to

Categories Sauces

Time 5m

Yield 5 tbsp

Number Of Ingredients 5

Ingredients

1 tablespoon granulated sugar
2 tablespoons vietnamese soy sauce
2 tablespoons water
2 -3 slices fresh hot red chili peppers, slices to taste
1 tablespoon chopped roasted peanuts, see note

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.

Nutrition Facts : Calories 26, Fat 1.4, SaturatedFat 0.2, Sodium 22.7, Carbohydrate 3.1, Fiber 0.2, Sugar 2.6, Protein 0.7

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