Peanut Sauce (Nuoc Leo)
soy sauce, dark
tahini (sesame paste)
hot chili peppers
seeded and chopped
Sauté the garlic and chicken livers in the oil until very darkly coloured.
Grind to a thick paste and return to the pan with the remaining ingredients.
Simmer, adding water to make a thick sauce, for about 2 minutes, stirring constantly.
Refrigerate for up to 2 weeks.
Use as a dip for various roasted meats and meatballs and to spread over rice paper before wrapping cooked ingredients or salad.
A variation to this sauce uses tamarind pulp instead of the livers to give a tart tasting sauce.