Fish Sauce (Nuoc Cham Dipping Sauce)
Yield: 2 Servings
Categories: Condiments, Vietnamese
1 ts Crushed hot red pepper 1 Table spoon distilled white -vinegar 1/2 c Fish sauce (nuoc mam -(Available at Asian -Markets)) 1/4 c Fresh lime juice 1 sm Carrot-finely shredded, -rinsed and squeezed dry 2 sm Garlic cloved, minced 1/2 c Sugar 1) In a small dish, soak the hot pepper in the vinegar for 2 minutes. 2) In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm watter and the hot pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room temperature. Store the sauce ina jar in the refrigerator for up to 30 days.