Nuoc Cham With Carrots and Daikon

• 1 tablespoon shredded carrots
• 1 tablespoon shredded daikon (Japanese radish)
• 1/2 cup nuoc mam (fish sauce)
• 13 cup water
• 1/4 cup lime juice
• 2 tablespoons sugar
• 1/2 teaspoon minced hot red or green pepper
• 1/2 teaspoon finely minced garlic

1. Sprinkle salt on carrots and daikon to tenderize them.
2. Combine remaining ingredients.
3. Rinse salt off carrots and daikon, then drain on paper towel.
4. Combine all ingredients.
5. Serve with cha ca.

carrots, shredded daikon, nuoc, water, lime juice, sugar, hot red, garlic

Taken from cooking.nytimes.com/recipes/4783 (may not work)