Nuoc Leo

Title:
Nuoc Leo

Yield:
1 Servings

Categories:
Vietnamese,
Condiment,
Vegetarian




Ingredients:





     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).


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini