© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Classic Cuisine of Vietnam, Bach Ngo and Gloria Zimmerman, Barron's, 1979.
Here's one that's very simple and good. This sauce is used in Buddhist vegetarian dishes.
1 tablespoon granulated sugar
2 tablespoons tương
2 tablespoon water
fresh hot red chili slices, to taste and optional
1 tablespoon roasted peanuts — I use unsalted Planter's
Mix the sugar with the tương and water. Add some slices of fresh red chili pepper, if desired, and sprinkle with roasted peanuts.
Tương is sometimes labeled "Vietnamese soy sauce" in the U.S. but it is actually quite different from "regular" soy sauce.