Nuoc Leo #2
Description
This Vietnamese main features Roasted peanuts, ground, Peanut oil, Cloves, minced. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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seeded and thinly sliced Prepare the roasted peanuts.
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Set aside.
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[I use unsalted Planter's roasted peanuts.
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S.C.] Heat the oil in a small saucepan.
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When the oil is hot add the garlic chili paste and tomato paste.
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Fry until the garlic is golden brown, about 30 seconds.
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Add the broth, sugar, peanut butter and hoisin sauce and whisk to dissolve the peanut butter.
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Bring to a boil.
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Reduce the heat and simmer for 3 minutes.
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Divide the sauce among individual dipping bowls and garnish with the ground peanuts and slice chile.
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Server warm or at room temperature.
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[Be careful when frying the chili paste.
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Getting a lungful of the smoke is NO fun.
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S.C.] From "The Foods of Vietnam" by Nicole Rauthier.
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Stewart, Tabori & Chang.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 311.0kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 3.2g16%
- Cholesterol 26.7mg9%
- Sodium 475.4mg20%
- Total Carbohydrate 26.4g9%
- Dietary Fiber 8.6g35%
- Sugars 6.0g
- Protein 17.5g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, broth, butter, chicken, chile, chili, cloves, frying, ground, hoisin, leo, main, minced, nuoc, oil, paste, peanut, peanuts, pepper, red
