Recipe - Nuoc Cham Dipping Sauce

1 Clove garlic; minced
1 teaspoon Lime peel; minced
One fourth teaspoon Crushed red pepper flakes
2 teaspoon Lime juice
2 tablespoon Fish sauce
3 tablespoon Water
2 teaspoon Sugar

Increase the amount of red pepper flakes to suit taste. Combine garlic,
lime peel, and red pepper flakes then add lime juice, fish sauce, water,
and sugar. Whisk until all ingredients are blended and sugar is dissolved.
Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: Used
on vegetables, meats and fish by the Vietnamese. Garry Howard Cambridge,
MA garhow@a4450gh.esr.hp.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.