Thai / vietnamese table sauces

Yield: 4 servings

Measure Ingredient
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THAI SAUCE
1 Clove garlic, peeled and
Chopped
½ Fresh red chile, finely
Chopped
2 tablespoons Nuoc mam
2½ tablespoon Water
Mix, and add julienned
Carrots and some lime juice
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VIETNAMESE SAUCE #1
1 teaspoon Crushed hot red pepper
1 tablespoon White vinegar
½ cup Nuoc mam
¼ cup Fresh lime juice
1 small Finely-shredded carrot,
Rinsed and squeezed dry
2 smalls Garlic cloves, minced
½ cup Sugar
Soak hot pepper in vinegar
For 2 min, and mix in rest.
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VIETNAMESE SAUCE #2
2 Dried red chiles
2 Cloves garlic
½ teaspoon Sugar
2 tablespoons Nuoc mam
1 tablespoon Vinegar
1 tablespoon Lemon juice
Mix and use.

My comments: I usually just take a few tablespoons of nuoc mam, add some chile-garlic paste (hot stuff, available at your local chinese/vietnamese grocery store; look for the one with the chicken on it), a bit of lime juice, *maybe* some sugar. Shredded carrots and daikon are optional. Serve with fresh spring rolls or on top of rice.

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