| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Vietnamese |
Condiment, Vietnamese |
2 |
Servings |
INGREDIENTS
| 1 |
t |
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 |
|
Carrot-finely shredded |
|
|
rinsed and squeezed dry |
| 2 |
|
Garlic cloved, minced |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
In a small dish, soak the hot pepper in the vinegar for 2 minutes. 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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