Serving Size: 1
Fresh hot red chili slices to taste
Chopped roasted peanuts
The Classic Cuisine of Vietnam by Bach Ngo & Gloria
Zimmerman, Plume - a division of Penguin Books, NY,
Mix the sugar with the tuong and water. Add some
slices of the red chili pepper. Sprinkle with roasted
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.
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