Name: Fish Sauce (Nuoc Cham Dipping Sauce)
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Vietnamese	Vietnamese, Condiment	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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