Vietnamese Sauce

Ingredients: 

• 1 t crushed hot red pepper
• 1 tablespoon distilled white vinegar
• 1/2 c fish sauce (nuoc mam (Available at Asian Markets))
• 1/4 c fresh lime juice
• 1 sm carrot-finely shredded, rinsed and squeezed dry
• 2 sm garlic cloved, minced
• 1/2 c sugar

In a small dish, soak the hot pepper in the vinegar for 2 minutes.

In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 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.

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