Total Time
5mins
Prep 0 mins
Cook 5 mins

A Buddhist sauce of Vietnamese Origin.

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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