Vietnamese Dipping Sauce

         Yield: 1 Cup
Categories: Vietnamese, Sauces

2 sm Cloves garlic, sliced 1 ts Ground chili paste 1 Fresh thai bird chili, --chopped (optional) 2/3 c Hot water 2 tb Fresh lime juice with pulp 1/4 c Sugar 2 tb Shredded carrots for Garnish 1/4 c Fish sauce Place garlic, chili paste and chili in a mortar. With a pestle, pound into a paste. (If you do not have a mortar & pestle, finely mince the garlic and chili.) Combine the garlic mixture with the remaining ingredients in a small mixing bowl. Stir until the sugar has dissolved. Ladle sauce into serving bowls and float the carrot slivers on top. Reprinted from "The Best of Vietnamese & Thai Cooking" cookbook. Favorite recipes from Lemon Grass Restaurants and cafes.