Buddhist Nuoc Leobuddhist, condiments, sauces, vegan, vietnamese 1 tablespoon granulated sugar 2 tablespoon tuong 2 tablespoon water 1 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 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: timi@chloroplast.Berkeley.EDU ( Tim Ikeda) |
