Title: Thai Table Hot Sauce (Nam Prik)
Categories: Ethnic Sauce Hot
Yield: 4 Servings

1/4	c	Thai fish sauce (Squid Brand
		Is good)
1/8	c	Unseasoned rice wine vinegar
		(optional)
1/8	c	Water
6		Thai "bird" chiles or 2
		Serranos - more to taste
		Juice of 1 lime
1	ts	Sugar or honey - more to
		Taste

An hour or two before you plan to serve the sauce, thinly slice the chiles and mix them in with the other stuff. Serve chilled or at room temp.

Note: finely minced ginger and/or garlic can be added to either of these with good results, but I like the simple versions because you can taste each element, as well as the harmony of the whole. Another note: I'm not sure there's any, or much, difference between Viet and Thai fish sauces. I pretty much stick with the Squid Brand, since that's what I have a huge bottle of. Our first bottle lasted years, but this one's going down faster.

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