| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vietnamese |
Vietnamese, Condiment, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Granulated sugar |
| 2 |
tb |
Tuong |
| 2 |
tb |
Water |
|
|
Fresh hot red chili slices to taste |
| 1 |
tb |
Chopped roasted peanuts |
INSTRUCTIONS
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
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