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“A Buddhist sauce of Vietnamese Origin.”
READY IN:
5mins
YIELD:
5 tbsp
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the first three ingredients then add some slices of the red chili pepper.
  2. Sprinkle with roasted peanuts.
  3. To make the peanuts add 1/2 cup to a very hot wok and stir until skins are black and scorched.
  4. Cool 2-3 minutes in colander. Skins should wipe off.
  5. 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
  6. Do NOT use American or Japanese Soy Sauce. It won't be right.

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