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Fish sauce (nuoc cham dipping sauce)

Yield: 2 Servings

Ingredients:

• 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

Instructions:

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.

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