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Suggest a better descriptionHeres one thats very simple and good. This sauce is used in Buddhist vegetarian dishes. Mix the sugar with the tuong and water. Add some slices of fresh red chili pepper, if desired, and sprinkle with roasted peanuts. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barrons, 1979. Posted by Stephen Ceideberg; March 27 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 36 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.4g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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