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.