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 ½ 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.
~ a division of Penguin Books, NY, 1986).
Your Buddhist Nuoc Leo is ready. Bon appetit!
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