Nuoc Leo#3

Using 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