Vietnamese Dipping Sauce (Nuoc Cham)

Loan Ly

1 to 2 small red chiles, minced or 1 to 2 tsp dried chili flakes, or to taste
1 tabespoon white vinegar, (heated)
1/2 cup bottled fish sauce (nuoc mam)
1/4 cup fresh lime juice
1 carrot, finely shredded, rinsed and squeezed dry
2 cloves of garlic minced
1/2 cup of sugar
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