Title: Buddhist Nuoc Leo
Categories: Sauce Vegetarian Vietnamese
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).

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

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