| 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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