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Cooking Vietnam Cusine

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100 g tuang nep (sauce made from glutinous rice and soybean)
20 g minced pork
1 shallot and 1 clove of garlic
20 ml chili sauce
1 g chili powder
5 g sugar
10 g roasted peanut
5 g roasted sesame
20 ml cooking oil
50 ml chicken (or pork) broth
fish sauce and msg to taste


1. Mix tuang nep with minced pork (canned minced pork may be used). Crush shallot and garlic.
2. Peel roasted peanuts, pound along with roasted sesame, and set aside.
3. Heat cooking oil, stir-fry shallot and garlic until golden, and add tuang nep, minced pork, chili powder, and chili sauce. Add broth. Bring all to a boil until tuang nep becomes viscous. Add fish sauce, sugar and msg to taste.
4. Ladle leo sauce into small bowls and sprinkle with roasted peanuts and sesame.The final product should be brownish pink, viscous, sweet, oily, and slightly spicy.


This is a dipping sauce eaten along with chicken, prawn, and crab noodle soups and with Central Vietnam's specialties like lui spring roll and grilled beef.Break bone and carefully dress. Add to a pan with 4 liters of water. Bring the pan to a boil, skim off the bubbles from the surface, and add crushed shallot and ginger. Reduce heat to a simmer and continue to skim off bubbles, if any.

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