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Nuoc Leo #1

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      Title: NUOC LEO #1
 Categories: Vietnamese, Condiment, Vegetarian
      Yield: 1 Servings
 
      1 tb Granulated sugar
      2 tb Tuong
      2 tb Water
           Fresh hot red chili slices
           -to taste
      1 tb 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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