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Reprinted with permission from the publisher, Kodansha International.
Spicy Peanut Sauce
(p. 137)
Tuong dau phong cay
Makes 1/2 cup (120 ml)
This sauce can be used for any appetizer, and is
often send with Vietnamese
Transparent Spring Rolls.
Ingredients
- I/2 cup (120ml) water
- I tablespoon castor sugar
- 2 tablespoons white miso
- 1 1/2 tablespoons roasted peanuts, ground
- 2 fresh red chiIis minced
Directions
In a small saucepan, bring the water to a boil.
Add the sugar. miso, and peanuts, stir to mix, and remove from the heat. Allow
to cool, then mix in the chilies.
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