Vietnamese Dipping Sauce (Nuoc Cham)
If using dried chile flakes soaked them in the vinegar in a medium bowl
for about 2 minutes.
In the bowl with the chile, add fish sauce, lime juice, carrot, garlic,
and sugar. Stir in 1 1/2 cup of warm water until sugar is dissolved.
Serve at room temp or store in frig. for up to 3 days.
From the Dinner Co-op