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John MacArthur

Viet Table Hot Sauce

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CATEGORY CUISINE TAG YIELD
Seafood Sauce 8 Servings

INGREDIENTS

1/4 c Viet fish sauce
1/4 c Unseasoned rice wine vinegar
1/8 c Water
1 tb Grated carrot
1 ts Chile paste such as sriracha brand – more to taste
1 ts Sugar or honey – more to taste

INSTRUCTIONS

Mix it all together an hour or two before serving.  Pass at table chilled
or at room temperature. Will <wdborgeson@ucdavis.edu>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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