Title: Nuoc Cham (Dipping Sauce) L a Time
Categories: Sauce Dip Jewish
Yield: 1 Servings

1	tb	White vinegar
1	tb	Water
1		(or 2) fresh small red chiles, minced or 1 ts dried chile
1/2	c	Sugar
1/2	c	Bottled fish sauce (nuoc mam
1/4	c	Fresh lime juice
2		Cloves garlic
3/4	c	Carrot, grated or shredded

: Heat vinegar with water in small pan. If using dried chiles, add them now. Remove pan from heat, Stir in sugar. Add fish sauce and lime juice. Stir well. : Squeeze garlic in press or crush in mortar and add to pan. When sugar is dissolved, stir in fresh chiles and carrot. : Serve at room temperature. Store in jar in refrigerator up to 8 days.

: L A Times, 3/10/94.

: MM format by Manny Rothstein

From: Michael Loo Date: 12-20-97 (00:52) The Once And Future Legend (1) Cooking

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