Yield: 8 Servings
|¼ cup||Viet fish sauce|
|¼ cup||Unseasoned rice wine vinegar|
|1 tablespoon||Grated carrot|
|1 teaspoon||Chile paste such as sriracha brand - more to taste|
|1 teaspoon||Sugar or honey - more to taste|
Mix it all together an hour or two before serving. Pass at table chilled or at room temperature. Will <wdborgeson@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .