|
 |
 |
 |
 |
|
|
|
Buddhist Nuoc Leosauces, vegetarian, condiments, vietnamese 1 tablespoon granulated sugar 2 tablespoon tuong 2 tablespoon water 1 fresh hot red chili slices to taste 1 tablespoon 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.
|
|
 
 |
|
|
|
