INGREDIENTS

INSTRUCTIONS

An hour or two before you plan to serve the sauce, thinly slice the
chiles and mix them in with the other stuff.  Serve chilled or at  room
temp.  Note:  finely minced ginger and/or garlic can be added to either
of  these with good results, but I like the simple versions because you
can taste each element, as well as the harmony of the whole. Another
note: I'm not sure there's any, or much, difference between Viet and
Thai fish sauces. I pretty much stick with the Squid Brand, since
that's what I have a huge bottle of. Our first bottle lasted years,
but this one's going down faster.  There are as many versions of these
sauces as there are cooks of these  cuisines.  You have to play with
either one a bit to get it just the  way YOU like it. Viet versions
usually include grated carrot, skip  the lime juice, and are "heated"
with commercial Viet chile paste.  Thai versions usually skip the
carrots, and use fresh bird chiles  instead of paste. Here are a couple
of starting points:  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 4.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g