Recipe - Fish Sauce (Nuoc Cham Dipping Sauce)

1 teaspoon Crushed hot red pepper
1 Table spoon distilled white
vinegar
One half cup Fish sauce (nuoc mam
(Available at Asian
Markets))
One fourth cup Fresh lime juice
1 small Carrotfinely shredded,
rinsed and squeezed dry
2 small Garlic cloved, minced
One half 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 1 One half cups warm watter and the hot peppervinegar mixture.
Stir until the sugar dissolved. Serve at room temperature. Store the sauce
ina jar in the refrigerator for up to 30 days.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini