Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Granulated sugar |
| 2 tablespoons | Tuong |
| 2 tablespoons | Water |
| \N \N | 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)