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Nuoc Cham Dipping Sauce

Contributed by Marcia Kiesel

SERVINGS: Makes about 2 1/2 CUPS

•BASIC-EASY
•FAST

This indispensable dipping sauce is served with every Vietnamese meal.

slideshow Delicious, Quick Side Dishes

1 teaspoon crushed hot red pepper
1 tablespoon distilled white vinegar
1/2 cup fish sauce (nuoc mam)
1/4 cup fresh lime juice
1 small carrot—finely shredded, rinsed and squeezed dry
2 small garlic cloves, minced
1/2 cup sugar

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 water and the hot pepper-vinegar mixture. Stir until the sugar dissolves. Serve at room temperature. Store the sauce in a jar in the refrigerator for up to 3 days.

Notes Nuoc mam is available at Asian markets.

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