Yield: 1 Servings
Categories: Condiments, Vietnamese, Vegetarian
1 tb Granulated sugar 2 tb Tuong 2 tb Water Fresh hot red chili slices -to taste 1 tb 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 1/2 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).