Hue hoisin dipping sauce

Hue hoisin dipping sauce

By
From
The Food of Vietnam
Makes
500 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
100g fresh pork liver, (make sure it is bright in colour, moist and not slimy)
1 tablespoon vegetable oil
1 tablespoon garlic, finely diced
1 tablespoon red asian shallot, finely diced
50g minced pork
125ml hoisin sauce
2 tablespoons sugar
2 teaspoons shrimp paste
125ml pork stock
1 tablespoon peanut butter
1 tablespoon cornflour, blended with a little water until smooth
3 tablespoons roasted peanuts, crushed
2 tablespoons toasted sesame seeds

Method

  1. Place the liver on a chopping board. Holding a heavy knife in each hand, chop the liver in a fast motion, mincing it finely.
  2. Heat a small saucepan over medium heat. Add the oil, garlic and shallot, then cook the pork liver and pork for 4minutes. Add the hoisin sauce, sugar, shrimp paste and stock, stirring until the sugar has dissolved.
  3. Bring to the boil, then add the peanut butter and cornflour mixture and stir for 3 minutes, or until the sauce thickens. Once thickened, add the peanuts and sesame seeds.
  4. The dipping sauce can be refrigerated in an airtight container for 2 days, but is best served hot.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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