Nuoc Leo #1

Ingredients:

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

Method:

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).