Nuoc Leo
from: That is Dr House to you

A Buddhist sauce of Vietnamese Origin.

5 tbsp

• 1 tablespoon granulated sugar
• 2 tablespoons vietnamese soy sauce
• 2 tablespoons water
• 2-3 slices fresh hot red chili peppers, slices to taste
• 1 tablespoon chopped roasted peanuts, see note

Mix the first three ingredients then add some slices of the red chili pepper.

Sprinkle with roasted peanuts.

To make the peanuts add 1/2 cup to a very hot wok and stir until skins are black and scorched.

Cool 2-3 minutes in colander. Skins should wipe off.

Vietnamese soy sauce is called Tuong or Toi sauce. It is a salty bean paste. IF you do not find it you can make a sub by blending equal parts bean sauce and water

Do NOT use American or Japanese Soy Sauce. It won't be right.