1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
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