Nuoc leo is a Vietnamese peanut dipping sauce that its absolutely de rigeur for rice paper wrapped spring rolls and indeed other filled wraps. We also have it as an alternative sauce for Peking Duck and chicken wings as well as other meaty foods where a cross-over in cuisine is to be enjoyed. Barbecues are a must with this one too!
Southeast Asia is renowned for sipping sauces and their use of peanuts is beyond rapproach. In other countries of the region this particular style of sauce is a satay sauce. This particular lush sauce uses hoisin sauce which is an important condiment in not just Chinese cooking but also in the South-East Asian areas.
The Nuoc leo can be bought direct from retailers but it rewards the chef if you can make your own.
Yield: 400ml/nearly 2 cups
Preparation time: 5 minutes; Cooking time: 10-15 minutes
Ingredients:
- 150g/¾ cup crunchy peanut butter
- 200ml/1 cup water
- 80ml/¼ cup hoisin sauce
- 1¼ tbsp tamarind sauce
- salt and ground black pepper to taste
Preparation:
- Mix the hoisin sauce, tamarind sauce and crunchy peanut butter together in a medium sized bowl. Blend with a fork as the peanut butter can be difficult to mix in.
- Use as a dipping sauce by placing in a shallow bowl.
- Nuoc leo stores for about a week in the fridge. Store in an air-tight container.
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