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Nuoc leo #1

Yield: 1 Servings

Ingredients:

• 1 tb Granulated sugar
• 2 tb Tuong
• 2 tb Water Fresh hot red chili slices -to taste
• 1 tb Chopped roasted peanuts

Instructions:

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).

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