Buddhist Nuoc Leo Recipe

Ingredients

Directions

1. ~- Mix the sugar with the tuong and water.
2. Add some slices of the red chili pepper.
3. 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.
4. Transfer to a colander and cool (2-3 min).
5. Wipe off skins. > Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U. but it is actually quite different from "regular" soy sauce.
6. The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a division of Penguin Books, NY, 1986).