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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.