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).



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