FISH SAUCE (NUOC CHAM DIPPING SAUCE)

• 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

30days.