Fish sauce (nuoc cham dipping sauce)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | cup | Sugar |
Directions
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.