Michel Boucher > wrote:
>1/2 cup smooth or chunky "only peanuts" peanut butter (do NOT use
>homogenized or pre-sweetened crap or I will hunt you down :-)) plus

I wonder how hard it is to make the stuff using
a stick-blender. I have a stick blender I don't use
nearly enough, and a bag of shell-on goobers left over
from baseball season.

>1 heaping teaspoon Vietnamese garlic chili sauce

There's your secret ingredient. Chili-garlic sauce is
one of the great discoveries in all of cuisine.

What is it that makes this one Vietnamese (as opposed to
the generically Chinese versions like Lee Kum Kee brand?)

--Blair
"Fish sauce?"