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Add a photoServings: 1
Ingredients
- 1 Tbsp. Granulated sugar
- 2 Tbsp. Tuong
- 2 Tbsp. Water
- Â Â Fresh warm red chili slices to taste
- 1 Tbsp. Minced roasted peanuts
Directions
- Mix the sugar with the tuong and water. Add in some slices of the red chili pepper. Sprinkle with roasted peanuts.
- Side notes: ) Roasted peanuts - Add in 1/2 c. of shelled peanuts to a very warm wok and stir till the skins turn black and scorched. Transfer to a colander and cold (2-3 minutes). 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 51g | |
| Calories 103 | |
| Calories from Fat 43 | 42% |
| Total Fat 4.72g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 66mg | 2% |
| Total Carbs 13.97g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.96g | 9% |
| Protein 2.52g | 4% |
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