Nuoc Leo

Serving Size: 1

Granulated sugar
Fresh hot red chili slices to taste
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).

copyright 2008