Yield: 2 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Crushed hot red pepper |
1 \N | 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 |
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.