Title: Fish Sauce (Nuoc Cham Dipping Sauce)
Categories: Vietnamese Condiment
Yield: 2 Servings

1	ts	Crushed hot red pepper
1		Table spoon 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

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 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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