Vietnamese Dipping Sauce (Nuoc Cham)

• 1 small fresh red chili pepper, minced (ends and seeds removed), or 1 teaspoon crushed dried red pepper flakes
• Juice of 3 limes or 2 lemons
• 1/4 cup nuoc mam (Vietnamese fish sauce)
• 4 tablespoons sugar, or to taste
• 1 tablespoon minced garlic
• 2 tablespoons grated carrots

1. Soak red peppers or chili flakes in the juice for 2 minutes.
2. Add the fish sauce, sugar and garlic, and stir to dissolve the sugar.
3. Pour into a serving bowl, and add the shredded carrots.

red chili pepper, lemons, nuoc, sugar, garlic, carrots

Taken from cooking.nytimes.com/recipes/6587 (may not work)