Nuoc Cham Dipping Sauce

• 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 carrotfinely shredded, rinsed and squeezed dry
• 2 small garlic cloves, minced
• 1/2 cup sugar

1. In a small dish, soak the hot pepper in the vinegar for 2 minutes.
2. In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar.
3. Stir in 1 1/2 cups warm water and the hot pepper-vinegar mixture.
4. Stir until the sugar dissolves.
5. Serve at room temperature.
6. Store the sauce in a jar in the refrigerator for up to 3 days.

hot red pepper, white vinegar, fish sauce, lime juice, carrotfinely, garlic, sugar

Taken from www.foodandwine.com/recipes/nuoc-cham-dipping-sauce (may not work)