Vietnamese dipping sauce *jb

Yield: 1 Cup

Ingredients:

2 sm Cloves garlic sliced
1 t Ground chili paste
1 Fresh thai bird chili --chopped (optional)
1/4 c Fish sauce
2/3 c Hot water
2 T Fresh lime juice with pulp
1/4 c Sugar
2 T Shredded carrots for garnish

Instructions:

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.