Nuoc leo - Vietnamese peanut sauce
Photography Photography by Nick Tresidder.
INGREDIENTS
1 tablespoon peanut oil
80 grams pork mince
3 cloves garlic, crushed
¼ cup chilli soy paste
2 tablespoons tomato paste
1 cup water
1 tablespoon sugar
½ cup roasted peanuts, crushed
¼ teaspoon chilli flakes
2 tablespoons lime juice
METHOD
Heat the peanut oil, add the pork and garlic and cook, breaking up any lumps with the back of the spoon. Add the soy and tomato pastes, stir well and add the water, sugar, peanuts, chilli flakes and lime juice. Cook gently for 5 minutes or until the sauce has reduced by half. Taste for seasoning, adding extra lime juice if needed. Allow to cool.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.