|1 teaspoon||Crushed hot red pepper|
|1||Table spoon distilled white vinegar|
|½ cup||Fish sauce (nuoc mam (Available at Asian Markets))|
|¼ cup||Fresh lime juice|
|1 small||Carrot-finely shredded, rinsed and squeezed dry|
|2 smalls||Garlic cloved, minced|
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 1½ 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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