Vietnamese Dipping Sauce
1 t crushed hot red pepper
1 tablespoon 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
In a small dish, soak the hot pepper in the vinegar for 2 minutes.
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.