~Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts. ~Side notes: > Roasted peanuts Add 1/2 cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched. Transfer to a colander and cool (2-3 min). Wipe off skins. > Tuong Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it is actually quite different from "regular" soy sauce.