Nuoc Leo Serving Size: 1 Granulated sugar Tuong Water 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 galanga.com