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Suggest a better descriptionUsing medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuong. Stir again and add the water and peanut butter. Raise the heat to medium and add the sugar. Boil for 1 minute and transfer to a bowl. Add the sesame seeds to a medium-hot frying pan, stirring constantly until browned. This should take 2 to 3 minutes. Add the sesame seeds to the nuoc leo, along with the chopped peanuts. The sauce can be garnished with thin strips of hot pepper. Note: Beef or chicken liver can be substituted, but pork liver is preferred. The piece should be the size of a large chicken liver. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 56 | ||
Calories from Fat: 40 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 25.5mg | 1 % | |
Potassium 57.9mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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