|1 tablespoon||Granulated sugar|
|Fresh hot red chili slices to taste|
|1 tablespoon||Chopped roasted peanuts|
~- Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts.
~- Side notes: > Roasted peanuts - Add ½ cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched.
Transfer to a colander and cool (2-3 min). Wipe off skins.
> Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it is actually quite different from "regular" soy sauce.
The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume ~ a division of Penguin Books, NY, 1986).
From: timi@... ( Tim Ikeda)
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