Vietnamese Dipping Sauce

• One 2-inch piece of carrot
• 2 garlic cloves, minced
• 2 tablespoons sugar
• 1/2 cup warm water
• 1/4 cup Asian fish sauce
• 1/4 cup fresh lime juice
• 2 tablespoons white vinegar
• 1 red Thai chile, thinly sliced

1. Slice the carrot lengthwise with a sturdy vegetable peeler.
2. Stack the slices and cut lengthwise into very fine julienne strips.
3. In a bowl, mash the garlic with the sugar.
4. Add the water, fish sauce, lime juice, vinegar, Thai chile and carrots and stir well.

carrot, garlic, sugar, water, fish sauce, lime juice, white vinegar, red thai chile

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