Here's one that's very simple and good. This sauce is used in
Buddhist vegetarian dishes.
Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
Posted by Stephen Ceideberg; March 27 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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